I love reading a soda bread recipe which claims it’s a great way to knock up a quick loaf for lunch when you run out of bread. I mean, sweet lord, who has a spare pot of buttermilk just lying around?
In my eyes, this recipe is great for when you want to impress dinner guests with fresh bread, but when you also don’t want to spend years kneading the sh*t out of it.
I timed how long it took me to make this, and from start to finish it was 1 hour (and 4 minutes), pretty quick when you compare it to a standard loaf time of 2+ hours . The only downside is – like most homemade breads – it won’t keep for longer for a day or two.
Quick Irish Soda Bread
Makes 1 large loaf (serving 8)
- 250g wholemeal bread flour
- 250g plain flour
- 1½ heaped tsp table salt
- Freshly ground black pepper
- 1 tsp bicarbonate of soda
- 500ml buttermilk
- Handful of pumpkin seeds
- Pre-heat the oven to 200ºC (190ºC fan), and line a large baking tray with baking paper.
- Place the flours, salt, pepper, and bicarbonate of soda all in a large bowl and mix well. Make a well in the mix and add your buttermilk a bit at a time, incorporating it with your hands or a butter knife. Keep adding the buttermilk until it comes together as one slightly sticky dough.
- Place the dough onto a lightly floured clean work surface, shape into a ball, then pop onto your baking tray.
- Using a large chef’s knife, score the dough in quarters, being sure to cut down about two thirds of the way through the dough. Scatter your loaf with the pumpkin seeds, and gently press them into the top to make sure they stick.
- Bake in the centre of the oven for about 30-40 minutes until the loaf is golden. I’d really recommend measuring the internal temperature of the loaf to see if it is cooked (it should reach 80ºC).
- Remove from the oven and serve warm with lashings of butter.