Thursday, 26 March 2009

Soda bread obsession

In January, Mr AC and myself spent a really great weekend in Belfast. It's a lovely city and we had some great food. For lunch one day I had soup and soda bread and ever since I have become completely obsessed with making it (the bread not the soup) It's because it's so easy and the variations are many. This afternoon as the weather was foul I stayed in the warmth of the kitchen and made 4 loaves: Cheese & onion, malted wholemeal and fruit. You'll see by the recipe below that it really is simple. It's got a really nice 'cakey' texture and it's wonderful toasted. It does really need to be eaten fresh and if not it's best frozen quickly.

This is the fruity one with my homemade plum jam

Richard Corrigan's
Wholemeal soda bread
250g plain flour, plus extra for dusting
10g salt
15g bicarbonate of soda
250g wholemeal flour
150g jumbo oat flakes
2 tbsp clear honey
2 tbsp black treacle
500ml buttermilk

Preheat the oven to 200C/gas mark 6. Line a baking sheet with baking parchment. Mix all the dry ingredients together in a bowl. Make a well in the centre and then mix in the honey, treacle and buttermilk, working everything together lightly with your hands, until you have a loose, wet dough. With floured hands, shape the dough into a round and lift on to the lined baking sheet. With a knife mark a cross in the top. Put into the oven and bake for about 45 minutes, or until the loaf sounds hollow when tapped on the base. Transfer to a wire rack, drape with a damp teatowel and leave until cool. Slather with butter and scoff until you burst.


  1. cracking recipe, sounds gorgeous and pretty simple to make. Is this from the latest Richard Corrigan recipe book?

  2. Dan, I found it on line actually. I'd seen him make it on last years Great British Menu.