Authentic Irish Soda Bread-Yeast Free - flour

Method

• Grease and flour a 8" (20cm) cake tin (high walls are better but not necessary.).
• Preheat oven to 190°C/375°F or 180C/350F if using a fan assisted oven.
• Sieve self-rising flour with bicarbonate of soda, baking powder and salt into a large bowl. (It is important to sieve the bicarbonate of soda with the self-rising flour, if it is added at a later stage it will give the bread a greenish tinge!).
• Add the wheat flour to the bowl (no need to sieve).
• In a jug mix the yogurt, honey and olive oil then pour onto the flour mixtures in the bowl.
• Stir with a wooden spoon until well mixed and a soft sticky dough is formed.
• Flour a surface for kneading and knead lightly (20 turns max). Form into a round shape, this does not have to fit the tin as it will spread when cooking.
• Transfer to the floured cake tin and with a knife cut a cross across the top and place in the oven for 45 minutes. (The cutting of the cross helps to portion the bread for slicing in quarters.).
• Eat when cool with just real butter or your favourite topping and a cup of sweet tea. It is lovely toasted too!