Soda bread is one of the easiest breads to make as it does not need to be proved. It is one of my favourite breads to serve with soups.

Poppy Seed Soda Bread

350g/12oz strong wholemeal flour
200g/9oz strong plain flour
1 tsp salt
1 tsp bicarbonate of soda
500g/17½oz buttermilk
3 tbsp poppy seeds
Wholemeal flour for dusting

Preheat your oven to 200 C/400 F/Gas Mark 6. Lightly brush a baking tray with olive oil. Place the flours in a large bowl, together with the bicarbonate of soda and the salt. Add the buttermilk and poppy seeds and mix to form a soft dough – if it is too sticky add a little more flour but don’t over work the dough – as there is no yeast you need to keep it as light as possible. Form the dough into a ball and place on the tray. Cut a cross in the top of the loaf with a sharp knife, dust with a little flour and bake in the oven (Aga Roasting oven) for 25 minutes until the bread is golden brown and makes a hollow sound when tapped. The bread is best eaten on the day you make it but can be reheated in the oven the following day for 5 minutes.

ps - French recipes will follow soon, I have been in bed with the flu since my last post and am finally feeling a bit better today!