Soda bread is a firm favourite here, and with Irish relatives it’s important to get a good recipe!
Cue lots of testing and tweaking but, it’s all been worth it to have a pretty much foolproof and tasty bake.
Serve with soup or our favourite – butter, smoked salmon and a dill mustard
400g Wholewheat Flour – Self Raising
200g Plain White Flour
1tsp Bicarbonate of Soda
Dash of Salt
Squeeze Lemon Juice
Preheat the oven to 230°C
In a jug mix the 300ml milk with the lemon juice, stir and pop to one side
Weigh out the dry ingredients and mix thoroughly in a large bowl
Make a well in the centre of the dry ingredients and pour in all of the buttermilk and most of the soured milk
Mix until you have a slightly sticky dough, adding more of the soured milk if needed
Turn out onto a lightly floured surface and knead very lightly – just enough to make sure it’s mixed through.
Shape into two similar size round loaves and place onto baking trays – score an x into the top of them and lightly dust with flour
Pop into the preheated oven for 15 minutes, then turn the oven down to 210°C and bake for another 10 to 15 minutes until it sounds hollow when tapped on the bottom
Soda bread has a life of about one day, but it freezes really well, so just wrap the loaf in cling film and pop in the freezer.