The Soda Bread

Soda Bread is utterly delicious and when it’s fresh it’s sublime. Serve it with a dollop of sour cream and smoked salmon or alongside a soup or stew, toasted with butter and jam or with some yoghurt and stewed plums.

Makes 1

  • 480g flour – 240g wholemeal flour, 240g plain flour
  • 320g Pimhill Porridge Oats
  • 2 tsp sea salt
  • 2 tsp bicarbonate of soda
  • 438g natural yoghurt
  • 100ml milk

Set the oven to 180°C.

Combine all the dry ingredients together. Make a well in the centre and add the yoghurt and milk and mix.

Turn out onto the surface and lightly bring together to form a dough. Shape into a round dough and then make a deep cross across the top using a serrated knife. Rest for 20 minutes.

Bake for 30 mins at 180°C. Turn down to 160°C and bake for another 10 minutes (until the bottom of the loaf sounds hollow when tapped). Flip it over for the final 10 minutes. Cool on a wire wrack covered with a clean tea towel (this keeps the crust soft) before slicing.