Ingredients
1 lb wholewheat flour (450 g), or for a lighter loaf use the same quantity of 85 percent wheatmeal flour
2 teaspoons salt
1 teaspoon bicarbonate of soda
5 fl oz soured cream (150 ml)
5 fl oz water (150 ml) plus 2-3 extra tablespoons
Preparation
Begin by mixing the flour, salt, and bicarbonate of soda thoroughly in a bowl. Then in a jug whisk the soured cream and 5 fl oz (150 ml) water together and stir this mixture into the flour together with 2-3 further tablespoons of water, if it needs it. Knead the dough lightly (into a round ball) to get the surface smooth, then put it onto the prepared baking sheet. Cut halfway through the loaf with a sharp knife, one way, then do the same the other way forming a cut cross, which will form the loaf into four crusty sections.
Bake the loaf in the top half of the oven for 30 minutes - covering the top with foil for the last 5 minutes of the baking time, if the crust looks like it's getting too dark. Cool on a wire rack for a minimum of 15 minutes before eating. This is delicious cut in thick slices, buttered, and spread with homemade lemon curd or honey. If you don't like a very crisp crust, wrap the bread in a tea towel while it cools, so that the steam it gives off softens the crust a little.
Soda bread is best eaten as fresh as possible: it's not a keeping loaf although I'm sure there won't be any left to keep! If you can't get soured cream use 10 fl oz (275 ml) milk and 2 teaspoons cream of tartar in addition to the soda.