The proportions of whole wheat and white flour used to produce this type of soda bread greatly depends on individual taste and whether or not a very light or rough texture is required. I prefer to use stone ground whole wheat flour with a little extra bran and germ added to reaise the fibre content as well as to enrich the bread. the uality of sugar added also varies depending on whether a savory bread or a sweet bread is required.

Put the whole wheat flour in a large mixing bowl and sift in the flour, salt and baking soda. Stir in the bran, germ and sugar, mixing thoroughly to combine all the ingredients.

Cut the butter into small pieces and rub

into the flour mixture until well dispersed. Make a well in the center of the dry ingredients, and pour in all the milk. Mix with a broad-bladed knife, working very quickly and gently until all the dry ingredients have been drawn together to form a loose dough, a bit like thick oatmeal, otherwise it will become tough.

Lightly grease the cake pan and turn the dough into it, leaving the surface rough. Sprinkle with whole wheat flour and bran to give a nutty surface. Set on a hot baking sheet and bake in the pre-heated oven for 10 minutes, then reduce the heat and cool for a further 40-45 minutes until the bread is well risen, brown and firm to the touch. When the bread is cooked, a skewer inserted into the center of it shoutld come out clean. The bread should also sound hollow when tapped. Remove from the oven and cover with a clean cloth. When cool, remove from the tin and wrap in the cloth to go cold. Whole wheat bread, like all the soda breads, is better eaten on the day of baking. However, it is good toasted the following day - if there is any left!