Often attributed to (but not exclusively invented in) Ireland, Soda Bread is quick to make, adaptable, and stores well for a couple of days in an airtight container.
This loafhas a rich heritage, one that spans centuries and continents. Native Americans used to use potash in bread, a natural soda, to make them rise. When 'soft flour' was all that would thrive and grow in Ireland, Soda Bread was the obvious solution to make use of it. Most recipes still call for the use of this flour type to this day. Originally it was combined with mashed spuds and 'Soda Ash' instead of yeast.
The basic recipeis widely experimented with, and a mix of wholemeal and spelt flours with the 'softer' flour seems to give a nutty taste and a satisfying texture. Also good for the gut and heart too!