A quick-to-make Irish loaf that uses bicarbonate of soda rather than
yeast as its raising agent.
PREPARATION 20 MINUTES
COOKING 30 MINUTES
Makes 1 loaf
175g (6oz) wholemeal flour
175g (6oz) plain white flour
1/2 teaspoon salt
25g (1oz) lard
11/2 teaspoons bicarbonate of soda
3 teaspoons cream of tartar
1 teaspoon caster sugar
300ml (1/2 pint) buttermilk (see here)
VARIATIONS
• If you can’t find buttermilk, stir 1 tablespoon lemon juice into 300ml (1/2 pint) whole milk.
• For a change, add 2 tablespoons mixed fresh chopped herbs, such as chives, parsley or rosemary, to
the flour before adding the liquid.
1 Preheat the oven to 230°C (210°C fan oven/450°F), gas mark 8. Sift the
flours into a large bowl, tipping in any bran left in the sieve. Stir in the salt,
then rub in the lard. Stir in the bicarbonate of soda, cream of tartar and
sugar.
2 Make a well in the centre and pour in the buttermilk. Quickly mix together
with a wooden spoon and tip onto a lightly floured worksurface.
3 Shape very lightly into a ball and put on a lightly greased baking tray.
Flatten slightly, then, using the handle of a wooden spoon, mark a deep
cross almost two-thirds of the way through. Bake for 30 minutes. Cool on a
wire rack. Best eaten on day of baking.
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