They are usually made using wholemeal, white flour or a combination of both. We tend to use 2 parts white and 1 part wholemeal. We also use buttermilk but you could use yoghurt or even Guinness! Store bought buttermilk can be a little thin so we add sour cream to help it along.
Traditionally baking soda is used as your raising agent and because the leavening action starts immediately you should bring this dough together quickly and no kneading should be your golden rule if you like a soft, floury bread.
Oven pre heated to 180 degrees
After a day this bread makes excellent toast. Enjoy!
Sift the flours, salt, sugar and baking soda together.
Make a well in the center before adding the whisked together buttermilk and sour cream.
Using your fingers bring the dough together before turning onto a floured surface.
Flour your hands also and shape the bread trying not to knead it at all.
Turn onto your floured tray.
Using a knife make a cross in the loaf.
As Darina Allen always taught me, prick the loaf in the four quarters to ‘let the fairies out!’
Then bake in the oven for approximately 50 minutes, if you tap it on it's butt you should hear a hollow sound, done!