I took a chance on the milk soured with lemon juice and wasn't confident that the sloppiest, roughest dough I have ever produced by any method, would do what it was supposed to in the oven - but it was absolutely wonderful. Looked a bit like a hedgehog, but toasted with some smoked cheese and onion relish it tasted heavenly!

Made a few times now, always turns out well. This recipe produces very traditional tasting soda bread. Definitely recommended if you want a taste of Ireland, the shop bought stuff in the UK isn't nearly as good.

OK - made this 5 times now and have a few pointers for beginners:

1. Use a sieve for the flour and Bicarb

2. Baking Soda does not work as well as Bicarb

3. Mix rapidly with a knife and treat the dough gently

4. Lay it out thinly

Mine takes 45 min and then another 10 min turned over. No idea how they do it in 35. The dough is not even brown (Fan 175)

Mine has been in the oven for 2 hours and it is still gloopy....

What have I done wrong?

Mine has been in the oven for 2 hours and it is still gloopy....

What have I done wrong?

I have made this recipe a few times and it always tastes greats, the only problem I have is when I put the buttermilk and stir it doesn't all seem to mix together has anyone else had this problem?

This was the first time that I have attempted bread of any description, and it was perfect. I substituted plain yoghurt for the buttermilk and it was so tasty and moist. About to make my second batch :)

Just made this for a St. Patrick's Day brunch. Couldn't get buttermilk so used plain yoghurt instead and it was delicious!

Really easy to make and a very satisfying to eat.

Have used this recipe many times ! Altered ingredients slightly to suit my other half,added an additional 100 grams of oats and 1 extra tsp bicarbonate of soda. Thanks to other readers for the tip on how sour the milk with lemon juice. I have used 250 ml yoghurt and 250 ml milk

I am sorry several people had got hard bread from using this recipe. Part of cooking is the technique. The recipe says, "then bring the dough together very lightly with your fingertips (handle it very, very gently)." Notice your are not really "kneading" the dough. You also have to do this as fast as possible. The bicarbonate of soda reacting with the buttermilk or soured milk is the leavening that makes it rise. It starts immediatly so you have to be quick and your oven has to be ready. Also many recipes say make sure you do not use bread flour and some suggest using some cake flour. Irish wheat was a soft wheat. Also, many notes on soda bread recipes say it shouldn't be wet or dry, so you may have needed to add a bit of flour or of buttermilk to make it the right consistency. I doubt if those who hated it will try again, but I hope newcomers will be careful on their techniques. It's a type of "quick" bread.

A great recipe. Simple, no fuss and the end results taste amazing.

Fantastic. Tastes great, textures great. Very easy to make. Substituted buttermilk for milk + lemon juice worked amazing. Even the French love it. Don't think I'll ever make one that'll be let cool down before it is eaten. Will be making more very soon.

Used milk that had just gone off and all white flour. Needed a bit more flour than the recipe stated, as the dough would have been too sticky. Also baked it for longer. Came out lovely. Will make again.

just made this, but forgot to put the salt in does salt make it rise or is it just for taste?

I read the comments and thought I give it a try. I used (selfmade) sour milk and was a bit concerned because the dough was VERY moist and lumpy but in the end it was very lovely. Next time I think I'll use yogurt and bake it in a round baking pan.

I love this bread, i vary what flours i put in too, like rye flour and more wholegrain, or more oats etc :)

favourite bread.

I love this bread, i vary what flours i put in too, like rye flour and more wholegrain, or more oats etc :)

favourite bread.

This is a very easy bread to make and the feedback from friends was very positive. It is one of the best tasting soda breads we have had.

Next time I will reduce the amount of salt by just a tad bit.

I made this using buttermilk and made it using natural yoghurt. I prefer the one made with the yoghurt plus its cheaper than buttermilk

i have just tried mine lovley )i made my own buttermilk with milk and lemon juice and a drop of vinger x