A type of quick bread made plain or with currents, raisins and nuts, Irish soda bread dates back to the mid-1800s. Legend has it a cross was placed across the bread's surface to ward off evil spirits A staple of the Irish diet, this modern version is courtesy of Quinn’s Irish Steakhouse (quinnssteakhouse.com)

2 cups (500ml) all purpose flour

1 cup (250ml) whole wheat flour

1 Tbsp. (15ml) baking powder

1/4 cup (50ml) white sugar

1 tsp. (5ml) salt

1 tsp. (5ml) baking soda

1 egg, lightly beaten

2 cups (500ml) buttermilk

¼ cup (50ml) butter, melted

Preheat oven to 325F (160C). Grease a 9x5-inch (23x12cm) loaf pan. Combine flour, baking powder, sugar, salt, and soda. Blend egg and buttermilk together and add, all at once, to the flour mixture. Mix just until moistened. Stir in butter. Do not over-mix.

Pour mixture into loaf pan and bake for 65 to 70 minutes or until a toothpick inserted into the centre of the bread comes out clean. Cool on a wire rack.

For best flavour, wrap cooled bread in foil for several hours or overnight.