Brown Soda Bread

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   1. Preheat oven to 220u00b0C/425u00b0F/Gas 7. Dust selected tin generously with flour (we always used a Swiss roll tin for this bread).

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   2. Sieve the plain flour, salt and soda into a large mixing bowl. Add the wholemeal flour and mix well, lifting the dry ingredients just above the bowl's rim in order to circulate air and produce a lighter bread.

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   3. Beat the egg in a small bowl and beat in the buttermilk. Make a well in the dry ingredients, add the liquid and mix to a soft dough with a wooden spoon or by hand.

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   4. Bring dough together with flour-dusted fingers and turn out on a lightly floured surface. Knead lightly into the smooth desired shape. If the dough is sticky, dust over a little more flour and knead it in to make it more manageable. Transfer to prepared tin, dust with wholemeal and cut a cross on top with a sharp knife to allow to rise evenly.

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   5. Bake in preheated oven for 30-40 minutes. Remove from tin and tap the base of the bread. If it sounds hollow it us cooked, if not return to the oven for a few more minutes. Cool on a wire rack before serving with country butter and home-made jam for the full experience.

* Per serving · 4 servings · Values may vary.

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