8 – 12 buns
This delicious bread is made using bicarbonate of soda rather than yeast. It is denser and thicker than yeast-based breads, and has been made in Ireland for centuries. It is the absolute best accompaniment for rich soups and stews, and is easy to make too.
1. Preheat the oven to 200°C / Gas 6 / 400°F.
2. Sift the flour, bicarb soda and salt together into a large mixing bowl.
3. Make a well in the centre and add the milk and yoghurt. Stir well until the mixture forms a dough. It should be nice and moist, so if the dough is too dry, add a little more milk.
4. Place the dough onto a greased baking tray and bake for 25 – 30 minutes. The bread should be risen and sound hollow when tapped.