Inspired by traditional soda bread from Ireland, try this recipe from season 2 of Paul Hollywood's City Bakes.

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  • 6-8 left over roast potatoes chopped into bite size chunks about 200g

  • 2 tbsp finely chopped fresh rosemary

  • 250g Plain White Flour

  • 250g Plain Wholemeal Flour

  • 1 tsp Salt

  • 1 tsp Bicarbonate of Soda

  • 400ml Buttermilk


  • 1.

    To make the bread, first heat your oven to 200c/Gas6. Line a baking tray with parchment paper.

  • 2.

    Put both flours, salt and bicarbonate of soda into a large bowl and mix well. Make a well in the centre and add the chopped roast potatoes and rosemary and the buttermilk. Using your fingers or round-bladed knife, draw the flour into the buttermilk. Continue to add the buttermilk until all the flour has been incorporated and you have a sticky dough. You may not need all the buttermilk – different types of flour absorb slightly more or less liquid.

  • 3.

    Tip the dough onto a floured work surface, shape into a ball then flatten slightly. Place onto a baking tray. Using a large sharp knife mark the loaf into quarters. Cut through the dough but not quite touching the base. Dust the top with flour.

  • 4.

    Bake for 30-35 minutes until the bread is golden brown and sounds hollow when tapped on the base. Leave to cool on a wire rack.

Nutritional information

Nutritional analysis per serving (10 servings)

  • Energy 307kj
  • Fat Total 1g
  • Saturated Fat 0g
  • Protein 10g
  • Carbohydrate 65g
  • Sugar 3g
  • Sodium 447mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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