Richard Corrigan’s soda bread recipe is best served with hard cheeses or crispy bacon.
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Ingredients
- 250g plain flour, plus extra for dusting
- 10g salt
- 15g bicarbonate of soda
- 250g wholemeal flour
- 150g jumbo oat flakes
- 1 tbsp clear honey
- 1 tbsp black treacle
- 500ml buttermilk
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Method
- Preheat the oven to 200°C/fan180°C/gas 6. Line a baking sheet with baking paper. Mix all the dry ingredients together in a bowl. Make a well in the centre, then mix in the honey, treacle and buttermilk, working everything together lightly with your hands until you have a loose, wet dough.
- With lightly floured hands, shape the dough into a round and lift onto the lined baking sheet. Using a knife, mark a cross in the top. Put into the oven and bake for around 35-40 minutes or until the loaf sounds hollow when tapped on the base. Transfer to a wire rack, drape a damp cloth over the top and leave to cool.
- Break the bread into pieces, spread with butter and serve with streaky bacon, if you like.
Nutrition
- 251kcals Calories
- 2.4g (0.3g saturated) Fat
- 9.2g Protein
- 51.3g (5.2g sugars) Carbs
- 2.1g Salt
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Reviews
This recipe was so easy! It made 2 beautiful loaves of bread that had a really nice crust on them, nothing like the doughy and cakey shop-bought soda bread.
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