Chilli Soda Bread

Instructions

1. 1

   Preheat your oven to 200°C and line a baking tray with parchment paper. Dust the paper with cornmeal to prevent sticking.

   Tip: A hot oven gives the bread a better crust and rise.

2. 2

   In a large mixing bowl, whisk together the plain flour, wholemeal flour, bicarbonate of soda, and salt until evenly combined.

   Tip: Sifting the dry ingredients helps distribute the soda evenly for better rising.

3. 3

   Warm the olive oil in a small pan and gently fry the diced chillies for 1-2 minutes until fragrant. Remove from heat and let cool slightly.

   Tip: Cooking the chillies briefly mellows their heat slightly while enhancing their flavour.

4. 4

   Make a well in the centre of the dry ingredients and pour in the buttermilk. Using one hand in a claw shape, mix the wet and dry ingredients together until a shaggy dough forms—do not overwork it.

   Tip: Overworking activates the gluten and creates a tough, dense loaf rather than a tender crumb.

5. 5

   Fold in the cooled chillies with their oil, the chopped roasted red peppers, grated cheese, and fresh coriander until just combined.

   Tip: Fold gently to keep the dough light and airy.

6. 6

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

   Tip: Handle the dough as little as possible to maintain its lightness.

7. 7

   Using a sharp knife, score a deep cross into the top of the loaf, cutting about halfway through. This allows steam to escape and helps it rise evenly.

   Tip: The cross is traditional in Irish soda bread and serves both practical and cultural purposes.

8. 8

   Bake for 35-40 minutes until the loaf is golden brown and sounds hollow when tapped on the bottom. Transfer to a wire rack to cool for at least 15 minutes before slicing.

   Tip: Cooling slightly makes it easier to slice, but it's wonderful served still slightly warm.