Irish Soda Bread

Traditional-style Irish soda bread with a crisp crust and tender crumb, made without yeast using buttermilk and bicarbonate of soda.

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Soda bread rises from the reaction between acidic buttermilk and bicarbonate of soda, so once the dough is mixed it should go into the oven quickly.

Ingredients

• 450 g plain flour
• 50 g wholemeal flour
• 1 tsp bicarbonate of soda
• 1 tsp fine salt
• 400 ml buttermilk (plus a little extra if needed)
• 20 g unsalted butter (melted, optional)
• 1 tbsp rolled oats (optional for topping)

Step-by-step method

1. Heat the oven to 220°C conventional or 200°C fan. Line a baking tray with parchment paper.
2. Whisk the plain flour, wholemeal flour, bicarbonate of soda and salt together in a large bowl so the raising agent is evenly distributed.
3. Make a well in the centre and pour in most of the buttermilk and the melted butter if using.
4. Use one hand shaped like a claw to mix quickly from the centre outward. Add the remaining buttermilk only as needed; the dough should be soft and slightly sticky rather than wet.
5. Turn the dough onto a lightly floured surface and bring it together with only a few gentle folds. Do not knead it like yeast bread because overworking makes soda bread tough.
6. Shape into a round about 18 cm wide and place on the prepared tray. Cut a deep cross across the top, about 2 cm deep, so the centre bakes evenly.
7. Sprinkle with oats if using and bake for 15 minutes, then reduce the oven to 200°C conventional or 180°C fan and bake for another 25–30 minutes.
8. The loaf is ready when deeply golden and it sounds hollow when tapped underneath. Cool on a rack for at least 30 minutes before slicing so the crumb can set.