NZ Woman's Weekly

Irish soda bread

Irish soda bread
  • Total time

    45 minutes

Ready in 45 minutes plus standing time, makes 2 x 22cm x 11cm loaves. Serve this warm from the oven.

  • 200g (1 1/3 cups) plain flour, sifted
  • 600g (3 3/4 cups) wholemeal flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 600-700ml buttermilk, divided
  • 2 tbsp rolled oats

1. Preheat the oven to 180°C. Grease 2 x 22cm x 11cm loaf tins and line with baking paper.

2. Place plain and wholemeal flour, baking soda and salt in a bowl.

3. Make a well in the centre of the dry ingredients, pour in 400ml buttermilk and stir until well combined. Add more buttermilk until the mixture resembles thick porridge.

4. Turn mixture out onto a lightly floured work surface and knead for 2 minutes to bring the dough together. Form into 2 x 20cm logs and place in the loaf tins.

5. Using a small knife, make a 3cm-deep cut down the centre of each loaf. Scatter each loaf with rolled oats.

6. Bake for 35 minutes, or until lightly golden brown and a skewer inserted into the centre comes out clean.

7. Let bread rest for 30 minutes before serving.

Cook’s tip: Try this soda bread fresh from the oven with lashings of butter.

About Annabelle White

Annabelle was born and raised in New Zealand and while she does not have formal chef’s training her love of “great honest cooking” came from watching her mother cook every day after school.

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