Easy soda bread recipe
 Try this easy soda bread recipe for when you want bread in a hurry – it's ready in less than an hour with no kneading, proving (or yeast). This makes a small loaf, but you can easily double the recipe and make two. Each serving provides 215kcal, 8g protein, 43g carbohydrate (of which 3g sugars), 1g fat (of which 0.3g saturates), 1g fibre and 1g salt. 170g/6oz wholemeal flour 170g/6oz plain flour, plus extra for dusting½ tsp salt½ tsp bicarbonate of soda290ml/10fl oz buttermilk 170g/6oz wholemeal flour 170g/6oz plain flour, plus extra for dusting ½ tsp salt ½ tsp bicarbonate of soda 290ml/10fl oz buttermilk Method Preheat the oven to 200C/180C Fan/Gas 6.Tip the flours, salt and bicarbonate of soda into a large bowl and stir. Make a well in the centre and pour in the buttermilk, mixing quickly with a large fork to form a soft dough. (Depending upon the absorbency of the flour, you may need to add a little milk if the dough seems too stiff but it should not be too wet or sticky.)Turn onto a lightly floured surface and knead briefly. Form into a round and flatten the dough slightly before placing on a lightly floured baking sheet.Cut a cross on the top and bake for about 30 minutes or until the loaf sounds hollow when tapped. Cool on a wire rack. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Tip the flours, salt and bicarbonate of soda into a large bowl and stir. Make a well in the centre and pour in the buttermilk, mixing quickly with a large fork to form a soft dough. (Depending upon the absorbency of the flour, you may need to add a little milk if the dough seems too stiff but it should not be too wet or sticky.) Tip the flours, salt and bicarbonate of soda into a large bowl and stir. Make a well in the centre and pour in the buttermilk, mixing quickly with a large fork to form a soft dough. (Depending upon the absorbency of the flour, you may need to add a little milk if the dough seems too stiff but it should not be too wet or sticky.) Turn onto a lightly floured surface and knead briefly. Form into a round and flatten the dough slightly before placing on a lightly floured baking sheet. Turn onto a lightly floured surface and knead briefly. Form into a round and flatten the dough slightly before placing on a lightly floured baking sheet. Cut a cross on the top and bake for about 30 minutes or until the loaf sounds hollow when tapped. Cool on a wire rack. Cut a cross on the top and bake for about 30 minutes or until the loaf sounds hollow when tapped. Cool on a wire rack. Recipe tips If you don't have buttermilk for the soda bread recipe, you can use half-and-half plain yoghurt mixed with milk. You can also use milk that has been soured by stirring in a tablespoon of lemon juice and allowing it to stand for 10 minutes. You don't need to use strong bread flour for soda bread as the rise is caused by the reaction between the bicarbonate of soda and the acid in the buttermilk. Regular or plain wholemeal flour is best, if you do use strong flour the finished loaf is likely to be a little heavy. Flours vary in how much liquid they absorb, even the same brand will vary between batches. If your dough feels dry work in a little milk (any type), starting with a couple of teaspoonsful.