Clodagh McKenna's Thyme-Herbed Soda Bread

Preheat the oven to 425°F. Flour a baking sheet and set aside.

Sift the flours, followed by the baking soda, into a large mixing bowl and add a pinch of salt and the thyme. Mix together with clean hands.

Make a well in the center of the flour mixture and slowly pour the buttermilk into the well.  Use your free hand to mix the flour into the buttermilk – try to spread your fingers far apart so that your hand resembles a trough. Make sure there are no dry patches and that the dough is completely wet.

Flour your hands and shape the dough into a round. Place on the floured baking sheet. Flour a large knife and cut the shape of a cross into the top of the dough, two-thirds of the way through, and then stab every quarter with the knife. (This old, Irish tradition was apparently to kill the fairies.) Using a pastry brush, brush the round of bread with the remaining buttermilk – this will give the bread a lovely color once baked.

Bake in the oven for about 25 minutes, then turn the bread over and bake for another 5 minutes.  To test whether the loaf is cooked tap the bottom with your knuckles – it should sound hollow.

Cool on a wire rack before serving.

The soda bread will keep for 3 to 4 days in an airtight container.