Soda bread

Irish soda bread, brown and white Flour, baking soda, salt and buttermilk, and that is genuinely it. The soda does the rising instead of yeast, so there is no kneading and no waiting for dough to rise: it is the quickest loaf you will ever bake. The whole wheat version is called brown bread in the south and wheaten bread in Northern Ireland, and it is the slice you want with chowder, smoked salmon or a fry. White soda bread is softer and better for toast. Mix lightly and quickly, because overworked dough bakes heavy.