Beetroot Soda Bread

Instructions

1. 1

   Preheat your oven to 200°C and line a baking tray with parchment paper.

   Tip: A hot oven helps develop the bread's crust quickly.

2. 2

   In a large bowl, whisk together the plain flour, wholemeal flour, bicarbonate of soda, salt, and fresh thyme until well combined.

   Tip: Sifting the dry ingredients helps distribute the raising agent evenly.

3. 3

   Grate the roasted beetroot finely and squeeze out any excess moisture using a clean kitchen cloth, then fold it into the dry mixture along with the olive oil and honey.

   Tip: Removing excess moisture prevents the dough from becoming too wet.

4. 4

   Create a well in the centre and pour in the buttermilk gradually, mixing with your hands until a shaggy dough forms. Do not overwork the dough.

   Tip: Irish soda bread benefits from minimal mixing—overworking makes it dense.

5. 5

   Turn the dough onto a lightly floured surface and gently shape it into a round loaf about 20cm in diameter. Place on the prepared baking tray.

   Tip: Keep your touch light to maintain a tender crumb structure.

6. 6

   Using a sharp knife, score a deep cross on the top of the loaf, cutting about 1cm deep. This helps the bread cook evenly and creates the traditional appearance.

   Tip: The cross also allows steam to escape during baking.

7. 7

   Bake for 40-45 minutes until the loaf is golden brown and sounds hollow when tapped on the bottom.

   Tip: If the top browns too quickly, tent it loosely with foil for the final 15 minutes.

8. 8

   Transfer to a wire rack and allow to cool for at least 15 minutes before slicing. Serve warm with butter or alongside soup.