Everytime I take my freshly baked Irish soda bread loaf out of the oven, I'm always amazed how such a good bread can be so easy to make.
This is a no-yeast, no-kneading bread. The chemical "secret" of Irish soda bread is the reaction of buttermilk and baking soda.
- 500g (4 cups) plain flour
- 1 tablespoon baking soda
- 1 tabelspoon salt
- 245-350g (1 - 1 1/2 cups) buttermilk
Combine togther the dry ingredients, then add the buttermilk at the lowest quantity given above. Start mixing with a fork, and a little buttermilk at the time until you get a sticky dough that you couldn't work with your hands. Careful though: sticky doesn't mean liquid. Stop stirring when it's all mixed together.
Cover the baking tray with a piece of oven paper, pour the dough carefully on it and bake for 40-45 minutes until the surface is golden.
Feel free to use 50% or 100% of whole wheat flour.
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