Irish Soda Bread is a quick bread that does not require any yeast. Instead, all of its leavening comes from baking soda and buttermilk. It's dense, yet soft and has the most incredible crusty exterior. By using wholemeal flour and adding a good handful of mixed seeds this recipe packs a nutritional punch.
Add all the dry ingredients to the bowl of your Kenwood KMix Stand Mixer (or a regular bowl) using the KBeater attachment, briefly stir until the dry ingredients are well combined.
If you are mixing the dough by hand or wire whisk, make a well in the centre and add the milk and olive oil and mix until combined. If you are using a stand mixer just add the wet ingredients to the bowl and beat at medium speed until well combined. Don't worry if the mixture looks like porridge, it is supposed to be a wet consistency and therefore baked in a loaf tin.
Divide the mixture between two 1lb parchment paper-lined loaf tins. Bake for about 45-50 minutes or until a wooden skewer comes out clean when inserted into the centre.
Notes
If you don't have buttermilk at home you can substitute it with 500 ml milk and 25 ml red wine vinegar. If you use rapeseed oil instead of olive oil it will get an even nuttier flavour.