This has to be my favourite bread recipe. With no kneading or rising, it is the perfect bread to rustle up when you are short on time. It can be made from scratch and ready to eat with in 30 minutes.

This is my “go to” staple when I have friends coming over for lunch, served with a soup or a stew it is bound to impress as there really is nothing like freshly baked bread.

Soda bread is very versatile, seeds and nuts work really well stirred into the dough, or if you are looking to be very experimental try grating in beetroot and crumbled goats cheese, it gives it the most fabulous colour!

Ingredients

• 170g Self-Raising Flour.
• 160g Wholemeal Flour.
• 200ml Plain Yoghurt
• 100ml Milk
• 1 tbsp Oats.
• 1/2 tsp Salt.
• 1/2 tsp Bicarbonate of Soda.
• Extra milk for glazing

Method

1. Preheat your oven to 200°C or 400°F (Gas Mark 6), and line a baking tray with baking paper.
2. Mix all of the dry ingredients (except for the oats) in a large bowl.
3. Add the yogurt and milk and mix well with a spoon or your hands until combined.
4. On a floured surface, tip out the dough and form into a flat ball, around 14cm wide and 3 cm thick, don’t worry if it feels sticky.
5. Move the dough onto the baking tray, and with a floured knife, cut a deep cross into the top of the loaf - almost all the way through but not quite.

   

6. Using a pastry brush, glaze with milk all over the loaf.
7. Sprinkle the top with oats for a little texture and crunch.
8. Bake in the centre of the oven for 25-30 minutes until golden brown