IRISH SODA BREAD

NO YEAST, NO KNEADING, NO WAITING!

INGREDIENTS:
2 CUPS WHITE PLAIN FLOUR
1 ¾ CUPS WHOLEMEAL FLOUR
1 ½ TSP BAKING SODA/BI-CARB
1 ½ TSP SALT
2 CUPS BUTTERMILK (FRIDGE COLD)

HOW TO MAKE BUTTERMILK?
1 ¾   CUPS MILK + 1 TBSP WHITE VINGEGAR OR LEMON JUICE
(LEAVE FOR 15MINS THEN USE)

UTENSILS:
LARGE MIXING BOWL, WOODEN SPOON, MEASURING CUP, TABLESPOON, TEASPOON, OVEN TRAY, BAKING PAPER, KNIFE

METHOD:
PREHEAT OVEN TO 200°C – CONVECTION FAN.
LINE TRAY WITH BAKING PAPER.
IN MIXING BOWL, MIX BOTH FLOURS, THE BAKING SODA AND SALT.
ADD THE BUTTERMILK AND STIR WITH WOODEN SPOON.
WITH SOME FLOUR ON YOUR HANDS, PULL THE STICKY MIXTURE INTO A BALL.
PLACE THE DOUGH ONTO THE BAKING TRAY AND SQUISH IT DOWN INTO A DISK SHAPE.
WITH A KNIFE, CUT A CROSS ON THE SURFACE.
BAKE FOR 20 MINUTES.
TURN THE OVEN DOWN TO 180°C, AND BAKE FOR ANOTHER 15MINS.
PLACE ON A WIRE WRACK TO COOL.
DELICIOUS- WITH BUTTER, HOMEMADE SOUP, STEW OR ANYOTHER HOME-MADE DELIGHT!