IRISH SODA BREAD

An easy, rustic, no-need-for-yeast bread - perfect on its own with butter, or make into a meal with soup!

INGREDIENTS:
  • 250g wholemeal flour
  • 100g plain flour, plus 25g for dusting
  • 50g porridge oats
  • 1 tsp bicarbonate of soda
  • 1 tsp salt
  • 1 tsp honey or treacle
  • 1 large egg
  • 300ml buttermilk, or full fat Greek yoghurt, or full fat milk soured with 1 tbsp or lemon juice or vinegar

UTENSILS:
  • 2 x mixing bowls
  • 1 x mixing spoon
  • 1 x whisk
  • 1 x fork
  • Baking sheet
  • Blunt knife
  • Wire rack
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METHOD:
  1. Preheat the oven to 190 degrees celcius
  2. Place the flours, oats, bicarb and salt in a bowl and mix
  3. In a separate bowl whisk together the buttermilk/yoghurt, the egg and the honey
  4. Stir the egg mix into the flour mix - use a fork 
  5. When the dough starts to come together, use your hands to bring it together fully into a round.
  6. Then lightly flour a baking sheet and place the round of dough on to the sheet 
  7. Flatten it slightly into a disk of about 7cm thick
  8. Cut a cross shape into the top of the dough with a blunt knife
  9. Bake for 30 - 40 minutes (in a fan oven) or up to 50 minutes in a regular oven - until a crust has formed on the top, and the base sounds hollow when you tap it. 
  10. Turn the finished bread onto a wire rack to cool
  11. Serve warm, eat same day.