Herb Soda Bread

Instructions

1. 1

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

   Tip: A hot oven ensures the bread rises quickly and develops a golden crust.

2. 2

   In a large mixing bowl, combine the all-purpose flour, whole wheat flour, bicarbonate of soda, and sea salt. Mix these dry ingredients thoroughly.

   Tip: Sift the flour mixture if you have a sifter to incorporate more air and remove any lumps.

3. 3

   Stir in the finely chopped rosemary, thyme, and parsley until the herbs are evenly distributed throughout the flour.

   Tip: Fresh herbs give the best flavour, but dried herbs can be used at half the quantity.

4. 4

   Create a well in the centre of the dry mixture and pour in the buttermilk and honey. Using a wooden spoon or your hands, gently mix until a shaggy dough forms.

   Tip: Do not overwork the dough; it should be slightly sticky and rough in texture.

5. 5

   Turn the dough onto a lightly floured work surface and shape it into a round loaf about 5 cm thick. Place it on the prepared baking tray.

   Tip: Handle the dough as little as possible to keep the bread light and tender.

6. 6

   Using a sharp knife, score a cross on the top of the loaf, about 1 cm deep. Brush the entire surface with melted butter.

   Tip: The cross is traditional and allows heat to penetrate the centre of the bread.

7. 7

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

   Tip: If the top browns too quickly, cover loosely with foil for the last 15 minutes of baking.

8. 8

   Remove from the oven and transfer to a wire rack to cool for at least 20 minutes before slicing.

   Tip: Cooling allows the crumb structure to set properly, making it easier to slice.