Try this recipe for a classic Irish Soda Bread. It's delicious with soup or a sharp cheese and you can have it on the table in less than an hour. The recipe is an adaptation of the one we used in our Glasgow bakery and was developed for our popular baking classes. If you can't find specialist soda flour, use 120g each of strong white and wholemeal + 20g of porridge oats. It's simple as!
225g Buttermilk or soured milk (soured milk is a mix of 1 Tbs lemon juice and milk)
260g Soda Flour
75g Soft/plain flour
3.5g Baking soda
If using milk add the lemon juice to the milk the night before and whisk together. Leave at room temperature overnight.
Sieve the flours, salt and baking soda together 3 times to distribute the soda evenly. Rub the butter into the dry mix until the fat evenly coats the flour and it resembles breadcrumbs. Add the soured milk or buttermilk and gently bring together into a dough. Form into a round, place on a baking tray and mark out the farls. Bake at 215°C for 28-30 minutes. Cool on a rack - cooling is as important as baking for bread so be patient!