Round loaves of soda bread were traditionally baked on a hot griddle over the fire and had a lovely crisp crust. The bread is moist, close-textured and delicious, with a distinctive flavour which comes from the soda and buttermilk.

MAKES 1 LARGE LOAF

450 g (1 lb) plain wholemeal flour

100 g (4 oz) plain flour

50 g (2 oz) rolled oats

5 ml (1 tsp) bicarbonate of soda

5 ml (1 tsp) salt

about 450 ml (3/4 pint) buttermilk

1.   Put the flours, oats, bicarbonate of soda and salt in a large bowl and mix together. Add enough buttermilk to mix to a soft dough.

2.   Knead very lightly, then shape into a large round and place on a greased baking sheet. Cut a deep cross in the top. Bake at 230°C (450°F) mark 8 for 15 minutes, then reduce the oven temperature to 200°C (400°F) mark 6 and bake for a further 20 – 25 minutes or until the loaf sounds hollow when tapped on the bottom.

Eat while still warm.