Quick soda bread

You can use all plain white flour in this recipe to make it a bit more refined, or half rye or spelt flour to increase the nutty overtones. The dough might seem sticky and shaggy at first, but don’t worry – it’s meant to look that way. And remember that a light hand really does produce a light soda bread.

MAKES 1 LARGE LOAF

PREPARATION TIME: 15 MINUTES

COOKING TIME: 45 MINUTES

250g (9oz) plain (all-purpose) flour

250g (9oz) wholemeal plain (whole-wheat all-purpose) flour

1 tablespoon caster (superfine) sugar

1 teaspoon bicarbonate of soda (baking soda)

1 teaspoon salt

30g (1oz) chilled butter, cubed

650ml (22½floz) buttermilk

Preheat the oven to 200°C (400°F/Gas 6) and line a baking tray with baking paper.

Sift the flours into a mixing bowl, adding all the bran you catch in the sieve except for 1 tablespoon, which you need to reserve for later. Stir in the sugar, bicarbonate of soda and salt. Rub in the butter with your fingertips.

Quickly stir in the buttermilk and mix with a palette knife to form a rough dough. Don’t overwork the mixture or it will be tough, and work quickly as you form the dough into a round loaf. Sit the dough on the baking tray and make a deep cross in the top with a sharp knife. Sprinkle with the reserved tablespoon of bran and bake for about 45 minutes until golden and hollow-sounding when tapped underneath.

Cool the bread on a wire rack, covering with a clean tea towel if you prefer the crust to soften slightly.