Cranberry and Walnut Soda Bread

Instructions

1. 1

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

   Tip: A hot oven is essential for getting a crispy crust on your soda bread.

2. 2

   In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, and salt until well combined.

3. 3

   Add the cold cubed butter to the flour mixture and use your fingertips to rub it in until the mixture resembles coarse breadcrumbs.

   Tip: Keep your hands cool and work quickly to avoid warming the butter.

4. 4

   Stir in the dried cranberries and chopped walnuts, distributing them evenly throughout the dry mixture.

5. 5

   Create a well in the centre of the mixture and pour in the buttermilk and honey, stirring gently with a wooden spoon until a shaggy dough begins to form.

   Tip: Don't overwork the dough—it should be slightly sticky and rough.

6. 6

   Turn the dough out onto a lightly floured surface and gently shape it into a round loaf about 20cm in diameter, being careful not to compress it too much.

   Tip: Minimal kneading keeps the bread tender and light.

7. 7

   Place the loaf on the prepared baking sheet and score a deep cross on top using a sharp knife, cutting about 1cm deep into the bread.

   Tip: The cross allows steam to escape and helps the bread cook evenly.

8. 8

   Beat the egg and brush it over the top of the loaf for a golden finish, then bake for 40-45 minutes until golden brown and the loaf sounds hollow when tapped on the bottom.

   Tip: If the top browns too quickly, loosely tent it with foil partway through baking.

9. 9

   Transfer the cooled soda bread to a wire rack and let it cool for at least 15 minutes before slicing.

   Tip: Soda bread is best enjoyed warm or toasted with butter and jam.