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   BAKING
Soda Bread
Round loaves of soda bread were traditionally baked on a hot griddle over the fire and had a lovely crisp crust. The bread is moist, close-textured and delicious, with a distinctive flavour which comes from the soda and buttermilk. Makes 1 large loaf.

INGREDIENTS: Plain wholemeal flour - 450 g (1 lb), Plain flour - 110 g (4 oz), Rolled oats - 50 g (2 oz), Bicarbonate of soda - 1 tsp, Salt - 1 tsp, Buttermilk - 450 ml approximately.

COOKING: 1. Put the flours, oats, bicarbonate of soda and salt in a large bowl and mix together. Add enough buttermilk to mix to a soft dough.
2. Knead very lightly, then shape into a large round and place on a greased baking sheet. Cut a deep cross in the top. Bake at 230C / 450F / Gas 8 for 15 minutes, then reduce the oven temperature to 200C / 400F / Gas 6 and bake for a further 20-25 minutes, until the loaf sounds hollow when tapped on the bottom. Eat while still warm.