Soda bread

Soda bread

By
From
How I cook
Makes
1 loaf
Photographer
Jason Lowe

My friend Rory O’Connell, who happens to be one of my very favourite cooks, makes the best soda bread I have tasted. This recipe is from his sister, Darina Allen, and features in her book, Irish Traditional Cooking; Darina has kindly allowed me to include the recipe here.

Ingredients

Quantity Ingredient
560g wholemeal flour
560g plain white flour, plus extra to dust
2 teaspoons salt
2 teaspoons bicarbonate of soda
750ml buttermilk

Method

  1. Preheat the oven to 230°C. Mix all the dry ingredients together in a large bowl. Make a well in the centre and add the buttermilk all at once. Working from the centre outwards, draw the flour into the liquid and mix to form a dough. It should be soft, but not too sticky.
  2. Turn the dough out onto a well-floured surface and knead very lightly. Shape into a round, 5cm thick, and place on a baking sheet. Mark a deep cross on top of the dough. Bake in the oven for 20 minutes, then lower the oven setting to 200°C and bake for a further 15 minutes. To test if it is cooked, tap the base gently – it should sound hollow.
  3. Transfer the bread to a wire rack to cool. Soda bread should be eaten on the day it is made – preferably still warm from the oven, with butter.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again