Brown soda bread
This comforting Irish classic is a perfect afternoon treat paired with salted butter and berry jam or enjoyed with a bowl of piping hot soup
SERVES
10
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
30
MINUTES
Ingredients
340g wholemeal flour
110g plain white flour
15g butter
A barely rounded teaspoon of bread soda
1 tsp salt
1 egg
415ml (470ml, minus the egg) buttermilk
Method
Preheat the oven to 230ÂșC.
Mix the flours in a large bowl and rub in the butter. Add the salt and sieved bread soda. Lift the flour up with your fingers to distribute the salt and bread soda.
Add the beaten egg (if using) to the buttermilk. Make a well in the centre and pour in all the liquid. With your fingers stiff and outstretched, stir in a circular movement from the centre to the outside of the bowl in ever-increasing concentric circles. When you reach the outside of the bowl seconds later the dough should be made.
Sprinkle a little wholemeal flour on to the worktop. Turn the dough out onto the flour. Sprinkle a little flour on your hands. Gently tidy the dough around the edges and flip onto the flour. Tuck the edges underneath with the inner edge of your hands, gently pat the dough with your fingers into a loaf about 4cm thick.
Cut a deep cross into the bread (this is called âBlessing the breadâ and then prick it in the centre of the four sections to 'let the fairies out of the bread').
Transfer to a floured baking tray.
Bake in the preheated oven for 5 minutes and then reduce the temperature to 200ÂșC for the remaining 25-30 minutes. Turn the bread upside down after approximately 30 minutes. Cool on a wire rack.
