Happy St. Patrick’s Day! Whether you’re Irish or you just have the spirit of the Irish, this is a day for celebrating! To keep in with the Irish theme, we’re sharing a recipe for Irish soda bread today. This bread uses bicarbonate of soda instead of yeast and it doesn’t require any proving time, so it’s perfect for bread beginners.
- 225g plain flour, plus extra for dusting
- 225g plain wholemeal flour
- 1 tablespoon muscovado sugar
- 2 teaspoons bicarbonate of soda
- 1 teaspoon salt
- 50g toasted pumpkin seeds
- 250g carton buttermilk made up to 300ml with water
- 1 medium egg, beaten
- Preheat the oven to 200◦C/400◦F/gas mark 6.
- Mix together the flours, sugar, bicarbonate of soda, salt and pumpkin seeds in a large bowl. Make a well in the centre and add the watered buttermilk and egg. Stir to form a soft dough.
- Turn out on to a lightly floured surface and work quickly and gently to just bring the mixture together into a ball. Place the dough on to the baking sheet and flatten slightly. Using a sharp knife, score a deep cross onto the bread.
- Bake for 35 to 40 minutes until golden and the base sounds hollow when tapped.
That’s how easy it is! This bread can be served warm with butter, citrus marmalades or with a hearty stew!