- 300g plain white flour
- 200g plain wholemeal flour
- 2 tsp bicarbonate of soda
- 300ml buttermilk
- 1 tbsp vegetable (rapeseed) oil
- 1 tbsp runny honey
- 1 tsp salt
- Splash skimmed milk (if required)
An Irish classic that’s quick to make. Using part wholemeal flour adds to your SixFix wholegrain intake.
Preheat your oven to 200 degrees C.
Place the dry ingredients in a large bowl. Mix together the wet ingredients in a jug and stir to combine.
Make a well in the flour and pour in the buttermilk mixture. Mix into the flour using a spatula or your hands. You want the dough to be sticky, so add a splash of milk if necessary. Turn out onto a board. Fold over a few times to roughly ‘knead’ then shape into a round. Using a sharp knife, cut 2 deep slashes into the top, about halfway into the loaf to form a cross.
Place the loaf on a bakign tray lined with baking paper. Bake the loaf for 35 – 40 minutes until golden brown and hollow when tapped underneath. Cool on a wire rack.
Serve with Potato & Leek soup.
Make smoked salmon soda bread sandwiches: mix together 1 tbsp of extra light cream cheese, zest of 1/2 a lemon, a squeeze of juice and loads of black pepper. ‘Butter’ 2 slices of soda bread with low fat spread, then cover one with the cream cheese mix. Top with a couple of slices of smoked salmon and the remaining bread.
Soda bread makes great toast: serve with low fat spread and St. Dalfour raspberry & pomegranate jam.