Buckwheat soda bread

Soda bread is a staple in my homeland of Ireland. It is quick and easy to make, requires no yeast, and tastes wonderful fresh from the oven, spread thickly with salted butter. It is often baked fresh for tea or, as I often do, for breakfast. The classic version is made with white flour, although many people make it with wholemeal, an equally traditional version often called wheaten bread.

I have never been entirely convinced by wholemeal soda bread, so I experimented instead with buckwheat flour, looking for something that would add depth and texture without losing the character of the original. It took a few attempts to find the right balance, but this version retains the tenderness of classic soda bread while offering a nuttier flavour and a little extra bite.

Ingredients

• 400 g plain white flour (ideally 00)
• 100 g buckwheat flour
• 1 tsp salt
• 1 1/2 tsp baking soda
• 500 ml sour milk

Method

Preheat the oven to 200ºC (180ºC fan oven). Lightly flour a baking tray.

Sieve the plain flour, buckwheat flour and baking soda into a large bowl. Add the salt and mix well. Aerate the mixture by picking up handfuls and letting them drop back into the bowl. Make a well in the centre and gradually pour in the sour milk, mixing with one hand in a circular motion until the mixture comes together as a soft dough. Add only enough liquid to bring the dough together—it should be soft but not sticky. If it feels too wet, sprinkle in a little more flour.

Turn the dough out onto a lightly floured surface and knead very gently for 30 seconds, just enough to shape it—soda bread should not be overworked. Form into a round loaf and place on the prepared baking tray. Using a floured knife, cut a deep cross in the top. Bake for 30–35 minutes, until golden brown and the loaf sounds hollow when tapped underneath.

Wrap in a clean tea towel and leave to cool on a wire rack. Best eaten fresh, ideally with salted butter.

Enjoy!