Brown soda bread, butter & marmalade
The bread that needs no yeast, no kneading, and no patience. Just a warm oven and good Irish butter.
Method
01
Preheat the oven.
Preheat oven to 200°C (fan 180°C / 390°F). Dust a baking tray lightly with flour.
02
Combine dry ingredients.
In a large bowl, mix both flours, bicarbonate of soda, and salt. Make a well in the centre.
03
Add wet and mix.
Add the honey and buttermilk to the well. Mix with a fork or your hands until just combined. Do not overwork it — a shaggy, rough dough is correct.
Note. Overworking = tough bread. Stop as soon as it comes together.
04
Shape and score.
Turn onto a floured surface, shape into a round about 4cm thick. Transfer to the tray. Cut a deep cross on top — this is how it rises and is also tradition.
05
Bake.
Bake for 30–35 minutes until the crust is deep brown and the base sounds hollow when tapped. Cool on a wire rack for 10 minutes before slicing.
Note. The cross on top is not just decorative — it opens as the bread rises and ensures an even bake.
A note. No yeast, no waiting. From mixing bowl to table in under 45 minutes.
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