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Recipe by Margaret Hickey

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1. Preheat the oven to 200C/gas 6/fan 180C and dust a baking sheet with flour. Mix the dry ingredients in a large bowl, then rub in the butter. Pour in the buttermilk and mix it in quickly with a table knife, then bring the dough together very lightly with your fingertips (handle it very, very gently). Now shape it into a flat, round loaf measuring 20cm/8in in diameter.
2. Put the loaf on the baking sheet and score a deep cross in the top. (Traditionally, this lets the fairies out, but it also helps the bread to cook through.) Bake for 30-35 minutes until the bottom of the loaf sounds hollow when tapped. If it isn't ready after this time, turn it upside down on the baking sheet and bake for a few minutes more.
3. Transfer to a wire rack, cover with a clean tea towel (this keeps the crust nice and soft) and leave to cool. To serve, break into quarters, then break or cut each quarter in half to make 8 wedges or slices - or simply slice across. Eat very fresh.

Per slice

296 kcalories, protein 11g, carbohydrate 56g, fat 5 g, saturated fat 3g, fibre 5g, salt 1.21 g

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Results 1-20

• Susan

  10 December 2007

  Susan rated and commented on this recipe

  

  My husband said this is the best soda bread he has ever tasted. The trick is definitely not to over knead it.

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• Tara's GF

  23 December 2007

  Tara's GF rated and commented on this recipe

  

  Mmm... tasty

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• ellecookeo

  03 January 2008

  ellecookeo rated and commented on this recipe

  

  I just found out that i was sensitive of yeast - Irish soda bread was recommended. This recipe is great, making lovely bread thats very tasty and filling. Goes great with soups and makes fantastic toast. I'd highly recommend it - 2nd batch is in the oven as i type. Thanks

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• Alice

  14 March 2008

  Alice commented on this recipe

  I live in Spain and I have looked for buttermilk but cant find it. Is there an alternative??

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• KateTereza

  17 March 2008

  KateTereza rated and commented on this recipe

  

  Wonderful bread! Easy and tasty! Dear Alice, you can substitute buttermilk with kefir, plain yoghurt or soured milk (mix 1 tablespoon of lemon juice in one liter lukewarm milk, stir well, let stand for 10 minutes and its ready.)

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• Ee-Reh

  16 April 2008

  Ee-Reh rated and commented on this recipe

  

  Great soda bread, and an easy to follow recipe. I halved the recipe because I didn't have enough buttermilk - it worked out fine - I just had to add a couple more handfuls of flour. Also, totally forgot to put in the butter(?!) but it was still really good so if you want to cut it out it works fine!

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• o_cat_o

  24 April 2008

  o_cat_o commented on this recipe

  re: alice. Yes you can use either live yoghurt or soured milk as an alternative to butter milk. I use soured milk in mine. I use the same volume milk as buttermilk in the recipe. And i sour it 1st by heating it (in the microwave), then adding 2 tsp lemon juice, then allowing it to cool a little. this makes a kind of lumpy yoghurty mixture, but it works well instead of buttermilk.

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• Reni

  27 July 2008

  Reni commented on this recipe

  Fabulous. Husband especially loved it. In future I'll make two smaller loaves out of this recipe instead of one.

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• Steve6337

  28 July 2008

  Steve6337 commented on this recipe

  re Alice If you are in Spain you can buy buttermilk at SuperSol markets on the Costa del Sol.

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• O2rey

  12 August 2008

  O2rey rated and commented on this recipe

  

  so easy and quick to make! and so good! it simply disappeared in a blink

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• DENNYK

  14 August 2008

  DENNYK commented on this recipe

  you can use natural or greek yoghurt in place of Buttermilk

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• DENNYK

  14 August 2008

  DENNYK commented on this recipe

  you can use natural or greek yoghurt in place of Buttermilk

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• DENNYK

  14 August 2008

  DENNYK commented on this recipe

  you can use natural or greek yoghurt in place of Buttermilk

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• DENNYK

  14 August 2008

  DENNYK rated and commented on this recipe

  

  you can use natural or greek yoghurt in place of Buttermilk

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• DENNYK

  14 August 2008

  DENNYK commented on this recipe

  you can use natural or greek yoghurt in place of Buttermilk

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• DENNYK

  14 August 2008

  DENNYK commented on this recipe

  you can use natural or greek yoghurt in place of Buttermilk

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• DENNYK

  14 August 2008

  DENNYK commented on this recipe

  you can use natural or greek yoghurt in place of Buttermilk

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• DENNYK

  14 August 2008

  DENNYK commented on this recipe

  you can use natural or greek yoghurt in place of Buttermilk

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• DENNYK

  14 August 2008

  DENNYK commented on this recipe

  you can use natural or greek yoghurt in place of Buttermilk

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• cmcewan

  09 September 2008

  cmcewan rated and commented on this recipe

  

  Followed this recipe to the letter and all I got was a bowl of glue. Waste of time and expensive ingredients. Not happy!

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Ingredients

• 250g plain white flour
• 250g plain wholemeal flour
• 100g porridge oats
• 1 tsp bicarbonate of soda
• 1 tsp salt
• 25g butter , cut in pieces
• 500ml buttermilk

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Difficulty and servings

Makes 1 loaf

Preperation and cooking times

Takes 45-55 minutes

(for up to 1 month)

Ingredients

• 250g plain white flour
• 250g plain wholemeal flour
• 100g porridge oats
• 1 tsp bicarbonate of soda
• 1 tsp salt
• 25g butter , cut in pieces
• 500ml buttermilk

Per slice

296 kcalories, protein 11g, carbohydrate 56g, fat 5 g, saturated fat 3g, fibre 5g, salt 1.21 g

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