400 gm (1 2/3 cups)wholemeal flour50 gm (1/3 cup)plain flour, plus extra for dusting1 tbspmuscovado sugar2 tspbicarbonate of soda250 ml (1 cup)buttermilkHerb and lemon butter250 gmsoftened butter2 tbsp (firmly packed)flat-leaf parsley, finely chopped1 tbspfinely chopped chivesFinely grated rindof 1 lemon
Preheat oven to 220C. Combine flours, sugar, bicarbonate of soda, and 1 tbsp sea salt in a large bowl, stir to combine and form a well in the centre, add buttermilk and 150ml water and gradually incorporate flour mixture with your hands to form a wet dough. Turn onto a floured surface, shape into a rough 22cm round, score a cross on top, scatter with flour, place on a lightly floured baking tray and bake for 15 minutes, then reduce oven to 180C and bake until bread is cooked through and sounds hollow when tapped (15-20 minutes). Cool on a wire rack. Soda bread will keep in an airtight container for 2 days.
Meanwhile, for herb and lemon butter, combine ingredients in a bowl, beat well, shape into a pat, cover with plastic wrap and refrigerate until firm but spreadable.
Serve soda bread with herb and lemon butter to the side.