• Preheat the oven 170c. Sieve the flour, bicarbonate and salt into a mixing bowl. Mix really well.
• To mimic buttermilk: Measure the milk into a jug, add the vinegar, mix, let it sit for a few minutes to turn sour. (Buttermilk is sour/acidic milk too)
• Then pour enough of the sour milk into the bowl, mix with a fork until the dough comes together.
• The dough should be soft but not too sticky. Add more liquid or flour if needed.
• Knead the dough lightly, until it comes into a round shape. Put it on the baking tray, mark a cross in the top. Bake for 40-50 minutes.
• When it’s baked, tap the bottom it should sound hollow.

Storage tips:

• Soda bread is best on the day of baking. Store in an air tight container for 3 days. I recommend toasting if its a day or two old.
• Freezer: Slice and freeze, take slices from the freezer as you need them, defrost and toast.
• Best eaten with lots of good Irish butter!