On occasion, I’ll bake soda bread during the quiet space in the afternoon when Elsie naps. I find the process of baking bread calming and the scent wafting about the house as it cooks is one of the homeliest smells I can think of.
We eat this on it’s own, warm from the oven and smeared with butter for an afternoon snack, dunked into homemade soup for an easy, wholesome lunch or coupled with strawberry jam for a simple weekend breakfast.
Here’s how to make it…
- 170g/6oz self-raising wholemeal flour
- 170g/6oz plain flour
- ½ tsp salt
- ½ tsp bicarbonate of soda
- 290ml/½ pint buttermilk
- Preheat the oven to 200•c
- Tip the flours, salt and bicarbonate of soda into a large mixing bowl and stir.
- Make a well in the centre and pour in the buttermilk, mixing quickly with a fork to form a soft dough. If the dough feels stiff add a dash more milk but ensure it does not become wet or sticky.
- Turn onto a lightly floured surface and knead briefly.
- Form into a round and flatten the dough slightly before placing on a lightly floured baking sheet.
- Cut a cross on the top and bake for about 30 minutes or until the loaf sounds hollow when tapped.
- Cool on a wire rack.