Soda bread

I always feel a little sad at the end of the summer, especially as the nights start drawing in. However, I can console myself with all the lovely comforting foods that come with the beginning of autumn – soups and stews, and of course a return to home-baked bread. Soda bread is the easiest, and quickest to make of all. There is no kneading, or waiting to rise. Just quickly mix together the ingredients and it is ready in 40 minutes.

Ingredients

• 250g spelt flour
• 50g self raising flour
• 1 tsp salt
• 1 1/2 tsp baking soda
• 250ml buttermilk or 250ml milk soured with the juice of 1/2 lemon
• sprinkling of seeds and dusting of flour to finish

Pre-heat the oven to 230C

Line a baking tray with baking parchment.

Traditionally this recipe would use buttermilk. But if you can’t pick up buttermilk in your local store it is perfectly fine to improvise with the milk/lemon combination – just add the lemon juice to the milk and give it a good stir.

Mix together the flours, salt and baking soda in a large bowl.

Add the buttermilk/soured milk.

Work the mixture through with a knife until the ingredients are fully combined into a dough.

Roll the dough into a ball (you might need to flour your hands for this) and place onto your prepared baking tray.

If you like you can sprinkle some seeds, or a dusting of flour over the uncooked bread.

Using a sharp knife or a kneading blade, mark the bread with a cross.

Bake for 15-20 minutes.

Eat warm with plenty of butter.