I love soda bread. It brings back memories of holidays in Ireland as a child, and my mother’s tales of damper bread in Australia. I had forgotten about making it till I moved to Scotland and watched my friend
Sift the flours, bicarbonate of soda and salt to taste together into a bowl. Tip in the bran left in the sieve. Rub in the fat, then add enough sour milk to make a dough.
Turn the dough on to a floured baking tray and shape it into a round. Slash a deep cross in the top. Bake in a preheated oven at 200°C/400°F/Gas 6 for 20-25 minutes. Put a large cake tin over the top to help it rise.
Wrap the bread in a clean cloth as you remove it from the oven to prevent the crust becoming too thick and hard.
© 1996 Jennifer Paterson and Clarissa Dickson Wright estate. All rights reserved.