BALLYMALOE IRISH SODA BREAD
430ml wholewheat flour 430ml cake flour 5ml salt 5ml bicarbonate of soda 400-470ml buttermilk Sift the dry ingredients into a large, wide bowl. Make a well in the centre and add most of the buttermilk.
Hold your hand in an open claw shape and mix the dry ingredients into the buttermilk. Add the rest of the buttermilk if necessary until the mixture forms a soft ball. Do not knead.
Turn the dough out onto a floured surface and form gently into a round. Transfer to a baking tray lined with baking paper. Mark a cross on the top.
Bake at 200°C for 15 minutes, then turn down the heat to 180°C and bake for another 30 minutes until the loaf has a nice brown colour and sounds hollow when tapped.