Soda bread is quick, easy and tasty. What’s not to like? This one is slightly sweet and a little cake-like in texture. It’s good on its own or spread with butter, jam or maybe cream cheese. (Personally, I wouldn’t have it with bacon and eggs, but it’s your choice – I’ve seen stranger things.)

Makes: 2 medium loaves

Time: You can have two loaves on the table in about 45 minutes

Level: Easy peasy

Need: No special equipment, no mixer. A large baking stone can be put to good use, but isn’t essential (see my alternative method below)

Ingredients (for two medium loaves)

275g wholemeal flour
225g plain white flour
1½ tsp bicarbonate of soda (US – Baking Soda)
½ tsp salt
115g golden caster sugar
One large orange – zest only
175g dried dates, chopped
60g butter, melted
A little Orange extract
1 egg, beaten
275ml – 300ml buttermilk (or mix 90% milk with 10% lemon juice. Stir, leave for 5 min. before using)

Method

1. Turn oven on to heat up to 220°C /fan 200°C / 425°F /Gas 7. Line a large baking sheet (or two smaller ones) and dust lightly with flour. *See blow for my alternative method.

2. Put flours, bicarb. soda, salt and sugar in a large mixing bowl and mix together.

3. Stir in the orange zest and dates. (Make sure the dates don’t clump together.) Add the melted butter, orange extract and the egg. Stir to mix well.

4. Gradually mix in the chosen liquid. (You may not need all of it.) Mix to form a soft dough.

5. Lightly dust a nearby work surface with flour. Tip the dough out onto the floured surface and knead briefly, just to bring it all together. Cut into two equal pieces and shape each piece into a domed circle and place well apart on the baking sheet. Gently flatten the circle and cut a deep cross in the top of each piece.

6. Sprinkle the tops with a little more flour and bake immediately for about 22 – 27 minutes, until browned and hollow sounding when tapped underneath.

7. Cool on a wire rack.

NB. I no longer bake soda bread on metal baking sheets or trays. Instead, I put a large baking stone (i.e. a pizza stone) in the oven when I turn on the oven. I cut two circles of baking parchment – large enough to accommodate each ball of dough (which will expand during baking), but small enough to both fit on the baking stone. I lightly flour these and then place the dough balls on top. When it’s time to bake, I use a large cake lifter (or pizza peel) to lift each parchment sheet and dough ball onto the baking stone. This way there’s immediate heat to the dough, the parchment keeps the baking stone clean and I have less to wash up.

I wish you every success with your bread making. I hope you have a go at this one and enjoy making and eating a lovely loaf. If you want to see more of my bread recipes click this link.

Here are some quite different breads that you might want to try:

Cream Cheese and Chive Bread