Irish soda bread

Preheat the oven to 200ºC (400ºF, gas mark 6). Sift the white and wholemeal flours, bicarbonate of soda and salt into a bowl, tipping in any bran left in the sieve.

Make a well in the centre and pour in the buttermilk. With a wooden spoon, gradually stir the flour into the buttermilk to form a soft dough. Bring the dough together with your hands, then turn it out onto a lightly floured work surface. Knead lightly and briefly until it forms a smooth ball.

Place the dough on a greased baking sheet and flatten it slightly to make a domed round loaf about 19 cm (7 1/2 in) in diameter. Using a sharp knife, cut a deep cross in the top of the loaf, cutting about halfway down into the dough. Sprinkle a little extra wholemeal flour over the top.

Bake for about 30 minutes or until well risen and browned, and the bread sounds hollow when tapped on the base. (If it sounds moist and heavy, bake for a further 3–5 minutes and then test it again.)

Transfer to a wire rack and leave to cool completely. Serve the loaf on the day it is baked, as it becomes stale quickly, or toast it the following day.