This soda bread was delightful. Made for At Patrick’s day this went down a treat toasted for breakfast with raspberry jam.
Soda Bread
A lovely soda bread baked in celebration of St Patricks Day. Crunchy on the outside and a dense but melting middle.
Ingredients
- 250 g Plain Flour
- 250 g Wholemeal Flour
- 100 g Porridge Oats
- 1 tsp Bicarbonate of Soda
- 1 tsp Salt
- 25 g Butter cut in to pieces
- 500 ml Buttermilk
Instructions
- Preheat the oven to 200C/gas 6/fan 180C and dust a baking sheet with flour. Mix the dry ingredients in a large bowl, then rub in the butter. Pour in the buttermilk and mix it in quickly with a table knife, then bring the dough together very lightly with your fingertips (handle it very, very gently). Now shape it into a flat, round loaf measuring 20cm/8in in diameter.
- Put the loaf on the baking sheet and score a deep cross in the top. (Traditionally, this lets the fairies out, but it also helps the bread to cook through.)
- Bake for 30-35 minutes until the bottom of the loaf sounds hollow when tapped. If it isn’t ready after this time, turn it upside down on the baking sheet and bake for a few minutes more.
- Transfer to a wire rack, cover with a clean tea towel (this keeps the crust nice and soft) and leave to cool. To serve, break into quarters, then break or cut each quarter in half to make 8 wedges or slices – or simply slice across. Eat very fresh.
I am Alan Brewer and welcome to my food blog.
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