Irish soda bread
250g (8oz) plain wholemeal flour
200g (7oz) plain white flour plus extra for dusting
1/2 teaspoon bicarbonate of soda
1/2 teaspoon cream of tartar
25g (1oz) of butter
300ml (1/2 pint) buttermilk or skimmed milk
1) Sift together the two flours, bicarbonate of soda and cream of tartar, then rub in the butter until the mixture resembles fine breadcrumbs.
2) Quickly stir in the buttermilk and mix until a soft dough is formed.
3) Turn the dough on to a lightly floured work surface and knead until smooth.
4) Shape the dough into a round and place on a lightly floured baking sheet. Cut a cross in the top with a sharp knife, sprinkle with a little flour, then bake in a preheated oven at 200 Centigrade (400 Farenhite, Gas Mark 6) for 25-30 mins.
For the flour, I used seeded granary, as I don’t ever really have wholemeal in the house and it worked fine. I think I may have been a tad enthusiastic with the cross on here too!
I’m also afraid I don’t have the cup measurements which I know America uses as I’m afraid this is an English book.
The recipe is from Quick Cooking for Diabetes, which although I don’t have diabetes I do try and follow a low GI diet which is what this book esentially is. A lot of our meals come from it and most of them are really tasty and actually do cook and prep in more or less 30 minutes.
Thank you so much Gemma! I’m making this tomorrow!
Oh and I have the same jam as you….the one with the red and white lid – my favourite brand!
i’m another jam-twin! :)
think i might make some bread this evening, your recipe is so easy!
Agggghhhh, I can almost smell that bread. It looks deeeeeeelish!!!!!!
Cherry xoxoxox
Wow, the texture of that bread is gorgeous. I think I could try using some kind of online calculator to convert the measurements into cups. Thank goodness that google can do the math for me!