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Paddy's Irish soda bread recipe

Created by Paddy Winston

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Cuisine: Irish

Ingredients

200g (1⅓ cups) plain flour, sifted
600g (3¾ cups) stone-milled wholemeal flour*
1 tsp bicarbonate of soda
600ml buttermilk
2 tbsp rolled oats

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Preparation

Preheat oven to 180°C. Place flours, bicarbonate of soda and ½ tsp salt in a bowl. Make a well in the centre, pour in 400ml buttermilk and stir until combined. Add enough of the remaining 200ml buttermilk until mixture resembles thick porridge.

Turn out onto a lightly floured work surface and knead for 2 minutes to bring dough together. Form into 2 x 20cm logs and place in 2 greased 22cm x 11cm loaf pans. Using
a small knife, make a 3cm-deep cut down the centre of each loaf and scatter with oats.

Bake for 35 minutes or until light golden and a skewer inserted into the centre comes out clean. Stand for 30 minutes before serving.

Makes 2 x 22cm x 11cm loaves

*Wholemeal flour is available stone-milled (also called stone-ground) or plain. Stone-milled will give a better, denser result with this soda bread. It is available from selected supermarkets and health food shops.

As seen in Feast magazine, Issue 10, pg48.

Photography by Alan Benson.

If you enjoyed this Paddy's Irish soda bread recipe then browse more Irish recipes, bread recipes, vegetarian recipes, child-friendly recipes, baking recipes, egg-free recipes and our most popular hainanese chicken rice recipe.

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