Mary Ellen’s Soda Bread

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Makes 1 loaf | Prep: 10 mins | Cook: 35 mins

It may be somewhat bold of me to name this recipe after my Grandmother, Mary Ellen, when in reality, the same loaf has been made the same way by countless Nanas across Ireland for many years. There isn't anything new here. I simply tracked down the easiest way to make it. Mary Ellen always had a "scone" cooling on the countertop.

It was the first thing you would see when you arrived at the house which stood overlooking the seaside in Fanad, Donegal. The first day of summer, when we arrived at the house, I would spot a mound hidden beneath a checkered dishcloth. I would see blobs of dark Tate & Lyle’s treacle marking a plate along with some crumbs where a lunch had been had.

My Grandmother would make a loaf of soda bread every day, and reclaiming this recipe and learning how to make it has brought me closer to her now that she has passed away.

• Equipment

  • Large mixing bowl

  • Sieve

  • Wooden spoon

  • Teaspoon

  • Measuring jug

  • Baking tray

  • Oven

• Ingredients

  • 450g plain white flour

  • 1 level tsp. salt

  • 1 level tsp. baking soda

  • 400ml buttermilk (approx.)

• Method

  • Pre-heat oven to 230°C (445° F).

  • Sieve the flour and baking soda into a large bowl and add the salt. Mix together well with a clean wooden spoon, avoiding any clumps. Create a little well in the centre.

  • Pour the majority of the buttermilk into the centre and stir gently a few times. Check the mixture to see if it needs more liquid. 400ml is usually a good number to aim for, however buttermilk and flour consistency can vary. Aim for a soft, well-hydrated dough free from any dry spots but not too wet or sloppy. Add the remainder of buttermilk as needed.

  • Flour your surface and hands and turn the dough out. We are not looking for perfection, as the craggy top is what gives it its texture. Give the dough a few gentle turns to form it into a round and flip it over and tuck the seams in.

  • Place it on a floured baking tray and flatten it out a little, cut a deep cross into the surface to let the faeries out and dust a small amount of flower over the surface. Place in oven for 30 - 35 minutes, turning halfway through.

  • Rest the bread for at least 20 minutes before cutting and enjoying.

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