Irish Soda Bread with Herbs

Ingredients

• id: plain_flour metric: 450g imperial: 3.5 cups name: plain flour (all-purpose)

• id: wholemeal_flour metric: 50g imperial: 1/3 cup name: wholemeal flour (whole wheat)

• id: baking_soda metric: 1 tsp imperial: 1 tsp name: baking soda

• id: salt metric: 1 tsp imperial: 1 tsp name: salt

• id: sugar metric: 1 tbsp imperial: 1 tbsp name: granulated sugar

• id: fresh_rosemary metric: 2 tbsp imperial: 2 tbsp name: fresh rosemary, finely chopped

• id: fresh_thyme metric: 1 tbsp imperial: 1 tbsp name: fresh thyme leaves

• id: fresh_chives metric: 2 tbsp imperial: 2 tbsp name: fresh chives, chopped

• id: buttermilk metric: 400ml imperial: 1.75 cups name: buttermilk

• id: egg metric: 1 large imperial: 1 large name: egg, lightly beaten

• id: butter metric: 30g imperial: 2 tbsp name: unsalted butter, melted and cooled

• id: flour_dusting metric: for dusting imperial: for dusting name: extra flour for dusting

Instructions

1. Preheat oven to 220°C (425°F). Line a baking sheet with parchment paper.

2. In a large bowl, whisk together {plain_flour}, {wholemeal_flour}, {baking_soda}, {salt}, and {sugar}.

3. Stir in {fresh_rosemary}, {fresh_thyme}, and {fresh_chives}, distributing herbs evenly throughout flour mixture.

4. In a separate bowl, whisk together {buttermilk}, {egg}, and cooled {butter}.

5. Make a well in the center of dry ingredients. Pour in buttermilk mixture and gently stir with a wooden spoon until a soft, slightly sticky dough forms. Don't overmix.

6. Turn dough onto a lightly floured surface. With floured hands, gently shape into a round loaf about 20cm (8 inches) across.

7. Place on prepared baking sheet. Using a sharp knife, cut a deep cross on top of the loaf, about 2cm deep.

8. Dust lightly with {flour_dusting} and bake for 15 minutes.

9. Reduce temperature to 200°C (400°F) and continue baking for 25-30 minutes until golden brown and hollow-sounding when tapped on bottom.

10. Cool on a wire rack for at least 30 minutes before slicing. Best served warm or at room temperature.

Instructions

Buttermilk Substitute: If you don't have buttermilk, add 1 tablespoon lemon juice or white vinegar to regular milk and let sit for 5 minutes before using.

Herb Variations: Try different herb combinations like sage and parsley, or add grated cheese for extra richness. Dried herbs can be substituted using 1/3 the amount.

Mixing Technique: The key to tender soda bread is minimal mixing. The dough should come together but remain slightly shaggy - overmixing creates tough bread.

Traditional Cross: The cross cut on top isn't just decorative - it helps the bread bake evenly by allowing steam to escape and the center to cook through properly.

Storage: Soda bread is best eaten within 2 days. Wrap in a clean tea towel to maintain the crust, or slice and freeze for up to 3 months.