Ireland’s most famous bread is easy to russle up whether you’re celebrating St Patrick’s Day or just looking for a quick loaf to make.


  • 450 grams plain flour or spelt flour or light rye flour
  • 400 millilitres buttermilk or milk soured with a tablespoon of lemon juice
  • 1 teaspoon of salt
  • 1 teaspoon sugar
  • 1 teaspoon bicarbonate of soda
  • 2 tablespoons fennel seeds


  1. Mix together the flour, bread soda, sugar and salt in a large mixing bowl.
  2. Then make a well in the middle and pour in the liquid gradually, mixing with your hand in a claw shape. Don’t add the liquid all at once, and stop adding it when the mixture is soft but not sloppy.
  3. Turn out the bread onto a floured work surface and shape it into a rough round. Pat down the round until it’s around 2 centimetres thick, then cut a deep cross into the surface with a sharp knife and put it onto a floured baking tray.
  4. Bake at 220 celsius for around 15 minutes, then turn down to 180 celsiusfor 30 minutes more. Tap the base after 30 minutes at 180°C – it will sound hollow when it’s done.
  5. Leave to cool and then slice and enjoy.
  6. You could make two of these at the same time. Eat one, then slice and freeze the second one, ready to warm up in the toaster.

Do you bake bread often? Or is this your first time trying it? Let us know how you got on, we’d love to hear from you.

By Hubbub team member Aoife Allen.