Soda bread is quick and straight forward to make, no yeast, no kneading nor resting required. Its a different texture to regular bread. Its structure is dense, as it does not rise as much. But its tastes and smells great, I hope when you read this you\’ll be tempted to give it a try.

This wholemeal rye version is delicious! The recipe calls for buttermilk, but this is sold in plastic pots, so to cut out the plastic, my version replaced the buttermilk with fresh milk and vinegar.

Here’s what you need.

250g wholemeal flour

100g rye flour

50g porridge oats

1 level teaspoon bicarbonate of soda

pinch of salt

300ml milk

1 1/2 tablespoon vinegar

Start off by adding the vinegar to the milk and leave it for 5 minutes.

In a separate bowl mix all the dry ingredients together.

Pour most of the milk and vinegar into the bowl and stir together.

It will turn into a soft sticky dough. If it is too sticky add just a bit more flour. If it’s too dry add the rest of the milk until it looks something like this.

Bring the dough together into a ball with your hand. Absolutely no need to knead!

Place the dough onto a floured baking tray and using you hands shape it into a ball and flatten it a bit

With a knife cut a cross into the top and sprinkle over some more flour

Bake in the centre of a preheated oven for up to 40 minutes at 190 degrees centigrade. Test the loaf is done by tapping it on the bottom and if it sounds hollow it’s done. Remove from the oven and Let it sit for 5 minutes

Whilst still a bit warm slice and serve.

There you have it, nothing could be more straight forward.

Delicious spread with Boursin, and served with a hearty soup!

Any left over(unlikely) wrap and freeze after it has completely cookled down.