Soda bread

Method

1. Preheat the oven to 230ŒC/fan210ŒC/gas 8. Mix the wholemeal and plain flours, bicarbonate of soda and salt together in a large mixing bowl. Make a well in the centre, pour in the buttermilk and mix into a soft, very slightly sticky dough.
2. Turn out onto a lightly floured surface and knead lightly until it comes together into a ball. Cut in half and knead each piece briefly into a smooth round. Do not over-knead, as this will make the bread heavy. Slightly flatten each round into 4cm-thick discs, then place them well apart on a baking sheet lightly dusted with flour. Using a large, sharp knife, cut a large cross into each loaf, to within about 1cm of the base.
3. Bake on the middle shelf of the oven for 15 minutes, then lower the oven temperature to 200ŒC/fan180ŒC/gas 4 and bake for another 10 minutes until well-risen with a golden-brown crust. The loaves should also sound hollow when you tap their bases.
4. Leave to cool on a wire rack, then cut into 1cm-thick slices. Toast and serve with whatever condiments you fancy.