The ubiquitous bread served throughout Ireland north and south is a fall favourite.
9 oz/250g strong white flour
9 oz/250g wholegrain wheat flour
1 ½ tsp salt
1 ½ tsp bicarbonate of soda
18 fl oz/500ml buttermilk
Heat the oven to 200°C/400°F
In a large bowl, mix together the flours, salt, and bicarbonate of soda. Add the buttermilk and stir to form a loose dough.
Lightly dust the work surface with flour and turn out the dough. Knead the dough gently until smooth.
Shape the dough into a ball and flatten to roughly 5cm/ 2in thick. Using a sharp knife lightly slash the surface of the dough in the shape of a cross.
Place the dough on a greased, baking sheet and bake in the oven for 30-35 mins until well risen and a light brown color.
Leave to cool.