National Trust Sofa Bread

Soda bread has been an Irish specialty for about 150 years. Loaves were always baked with a cross on the top to make it easier to split the loaf, or, so some say, to let the devil out. There are only a few ingredients to this bread, and it is so quick to make. The trick to a good soda bread is to not mix it too much. Enjoy!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 200 degrees Celsius

Step 2

Line a baking tray with some greaseproof paper and sprinkle 1 tablespoon of oats over the base of the tray.

Step 3

Sift the flour into a large mixing bowl with the salt and the bicarbonate of soda.

Step 4

In a jug, mix the yoghurt and milk together.

Step 5

Make a well in the centre of the flour mix. Gradually pour in the yoghurt and milk, mixing steadily but briefly with a large spoon until combined. Don't worry if there are a few crumbly bits left behind.

Step 6

Lightly flour a work surface and tip your dough into it. Shape and pat the dough into a round - don't overwork it. Slash the top of the round with a large cross about 1cm deep.

Step 7

Put the loaf on the baking sheet and sprinkle the top with another tablespoon of oats

Step 8

Bake in the hot oven for about 30-35 minutes. When cooked, the loaf should be nut brown and wonderfully knobbly. If you tap the underside of the loaf it should sound hollow.

Step 9

Cool on a wire rack for five minutes before slicing. Serve with butter and jam. It's best toasted if eaten the day after.