- March 2010
- Makes 1 loaf
- Takes 5 minutes to make and 35-40 minutes to cook
Richard Corrigan’s soda bread recipe is best served with hard cheeses or crispy bacon.
- 2.4g (0.3g saturated)
- 51.3g (5.2g sugars)
- 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
- 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.
The cakey nature of soda bread makes it prone to drying out, so putting a damp cloth over it after it has come out the oven helps to keep as much moisture as possible inside. Soda bread should be eaten the same day, or toasted the next.
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