Irish Soda Bread with Dill

Preheat the oven to 200C/gas 6. Place the flours, bran flakes, porridge oats, dill and bicarbonate of soda into a large bowl, then rub in the butter.

Pour in the buttermilk and mix it in quickly with a butter knife, then bring the dough together very lightly with your fingertips handling it extremely gently, until well mixed.

Turn out onto a lightly floured surface and shape the dough into a flat, round loaf, measuring about 22cm (8½in) in diameter.

Put the loaf on a lightly floured baking sheet and score a deep cross in the top. Bake for 40-45 minutes or until the bottom of the loaf sounds hollow when tapped. If it isn't ready after this time, turn it upside down on the baking sheet and bake for a few minutes more.

Transfer to a wire rack and leave to cool. Break into quarters and cut into thick slices, buttered thickly. Serve with Irish smoked salmon and wedges of lemon.