200°C, Fan 180°C, 400°F, Gas 6
Hi Maddy, Soda Bread is always best eaten on the day of baking especially if made with gluten free flour. The keeping quality of non yeasted breads differ from the yeasted breads. For day old soda bread we recommend that you toast it. All the best, Doves Farm
It's important you try to get your dough into the oven as quickly as possible after mixing and shaping, to help the raising agents work to their best potential. As with all ingredients, you should also check these are fresh for best results. When baking, tap the bottom of your loaf and listen to the sound it makes. If the tap sounds dull, it needs a little longer in the oven, once it makes a hollow sound, you bread is cooked through.
Do you have a question about this recipe?
Simply let us know and we'll get back to you within 3 working days.
It started with a passion.Learn More