A homemade rustic loaf of bread is just so comforting. Paired on its own with lashings of salted butter, or as a toastie with a side of your favourite soup.
My go-to bread recipe has and always will be Irish Soda Bread. Simply because there is no kneading required, and you can use buttermilk straight out of the fridge which makes it perfect for me because I am so forgetful!
Watch How To Make It
Irish Soda Bread
300 g white bread flour, plus extra for dusting
265 g nutty wheat flour
1 1/2 tsp bicarbonate of soda
3 tbsp chopped rosemary (optional)
1 1/2 tsp salt
500 ml buttermilk, cold
Preheat the oven to 220C. and line a baking tray with baking paper.
Whisk both flours, bicarb, rosemary, and salt in a bowl.
Add cold buttermilk, and mix until it forms a shaggy dough.
Sprinkle 2 tbsp flour onto the work surface, and place the dough over it sprinkling with more flour.
Bring the dough together and shape it into a ball.
Transfer to the tray, and flatten gently
Score the bread using a serrated knife.
Bake for 20 minutes at 220C. Turn the oven down to 200C and bake for a further 20 minutes, or until the base sounds hollow when tapped in the middle.
Transfer to rack and cool for 30 minutes before slicing.