Preheat the oven to 220°C/200°C fan, gas mark 7/425°F
Grease the baking sheet or line with magic liner or a silicone baking mat
Mix the yoghurt and water in a jug
To make the Soda Bread:
Put the dry ingredients into a large bowl and mix well. (Flours, bicarb, baking powder, salt)
Make a well in the centre and pour in the yoghurt mix. Use a large fork to mix to form a soft, but not wet, dough
Use your hands to shape the dough into a ball and place on your baking sheet. Flatten the dough slightly and cut a deep cross in the centre
Bake for 30-35 minutes or until the bottom sounds hollow when knocked
Wrap in a clean, dry cloth to prevent the crust becoming too hard
Eat warm or cold.
Notes
Everyday Cooks Tips:
Soda Bread doesn't keep well so make it the day that you want to eat it. Use for toast on subsequent days
Slice any leftovers and freeze to toast later
Make a smaller loaf with two-thirds ingredinets (200g wholemeal flour, 100g white flour, 5ml bicarb, 5ml baking powder, a scant teaspoon of salt and 240ml liquid - either yoghurt/water or milk). Cook for 20-25 minutes.