Читать книгу The Irish Farmers’ Market Cookbook - Clodagh McKenna - Страница 9

Soda bread was traditionally known in Ireland as soda ‘cake’ as it contains buttermilk. Traditionally this was a luxury ingredient and therefore would be served as a treat. During festive times, fruit would be added to the mixture. This is the easiest bread recipe that I have ever baked and is still my favourite! It bakes especially well in an Aga.

Makes 1 loaf

450g (1lb) wholemeal flour

450g (1lb) white flour

1½ tsp bread soda or bicarbonate of soda

1 tsp salt

600 ml (1 pint) buttermilk or sour milk

Sieve the flours, soda and salt into a large bowl and make a hollow in the centre. Gradually pour in the buttermilk (or sour milk, see tip), mixing to form a dough.

Pat your hands with flour and shape the dough into one round. Place on a floured baking tray. Flour a large knife and cut the shape of a cross into the top of the dough about two-thirds of the way through, and then stab every quarter with the knife. This old Irish tradition was used to kill the fairies!

Bake in a preheated oven at 220°C, 425°F, Gas Mark 7 for about 25 minutes, then turn the bread over for a further 5 minutes. To test whether the loaf is cooked, tap the back with your knuckles; it should sound hollow. Leave to cool on a cooling rack.

Tip: If you are unable to get your hands on buttermilk or sour milk, you can add 2 teaspoons cream of tartar to the bread soda. Add this to the flour, then mix in half fresh milk and half water and continue as above.