Makes 1 large loaf
12 oz (350g) wholemeal flour 4 oz (100g) plain flour
1 level teaspoon bicarbonate of soda
1 level teaspoon salt
2 oz (50g) butter
1/4 pint (150ml) natural yoghurt 1/4 pint (150ml) milk
Heat the oven to 425°F (220°C) or Gas no. 7. Put the wholemeal flour in a large mixing bowl. Sift in the plain flour, bicarbonate of soda and salt. Add the butter in pieces and rub in with the fingertips. Blend the yoghurt with the milk.
Make a well in the flour mixture and pour in the yoghurt and milk. Then, using a table knife, fold in until dough is soft but not sticky. Turn on to a hoard dusted with wholemeal flour and knead about 3 times just to smooth the underside. Turn dough smooth side up and flatten with the hand to a round about 11/2 inches (3cm) thick.
Place dough on a lightly floured baking tray. Using a floured knife, cut a deep cross on top, which allows soda bread to bake evenly. Immediately place above centre in preheated oven and bake for 30-35 minutes, or until well risen. The baked loaf should sound hollow when tapped on the base. Transfer to a wire rack. For a soft crust, wrap hot bread in a clean cloth. Leave until completely cool. Serve sliced and buttered this bread does not keep.
Variation White soda bread: Omit the wholemeal flour and increase the plain flour to 1 lb (450g).
Sweet soda bread: Omit the wholemeal flour and increase the plain flour to 1 lb (450g). Add 4 oz (100g) currants and 1 oz (25g) castor sugar to the dry ingredients before mixing in the yoghurt and milk.