I've made this bread with spelt flour which is slightly dryer than normal flour, so I've increased the liquid used in the original recipe a little to stop the mixture being too dry. I've also made a half size loaf because soda bread doesn't have a great shelf life. Spelt is not gluten free, but is sometimes suitable for people who are wheat gluten intolerant.
250g Spelt Flour
1/2 teaspoon Sugar
1/2 teaspoon Salt
1/2 teaspoon Bicarbonate of Soda
First make your soured milk by adding the juice of half a lemon to the milk, stirring and leaving it to stand for 10 minutes.
Pre heat the oven to 200c
Sift together all the dry ingredients, then make a well in the middle and pour in the soured milk, which should be nicely curdled
The mixture will bubble up a little bit, quickly pull in the flour to make a soft dough, kneading lightly.
Dust a baking sheet with a little flour and turn out the dough ball onto that. Dust the top of the dough before pressing down to make a flattish round of bread
Cut a cross into the top of the dough. I'm sure you will do a better job of it than me...just don't cut too far down.
Bake for 20-25 minutes until it sounds hollow when tapped on the bottom.
Remove from the oven and cool on a cooling rack