Soda Bread
This is a quick and easy bread and does not use yeast as a rising agent. It uses bicarbonate of soda instead so involves no kneading or proving.
Serves: 8 Prep time: 10 min Cooking time 30 - 35 min
Ingredients
150g plain wholemeal flour
200g plain white flour
50g oats (plus extra to scatter on the top)
30g mixed seeds, optional (sunflower, linseeds, pumpkin seeds etc)
1 teaspoon bicarbonate of soda
1 teaspoon salt
1 teaspoon honey (optional)
300ml buttermilk / natural yogurt (or 280ml milk/ dairy free milk and 1 tablespoon of lemon juice)
Method
Preheat the oven to 200°C (Gas Mark 6)
Place some baking paper onto a baking tray and lightly dust with flour.
If using milk, mix the lemon juice with the milk first and leave to sit while preparing the rest of the ingredients.
Sift together the flours into a big bowl, then add the oats, seeds, bicarbonate of soda, and salt. Mix well.
Mix the honey (if using) and the buttermilk together. Make a well in the centre of the flour and add the buttermilk.
Using a spatula, first draw the flour into the buttermilk then finish off with your hands to form a soft sticky dough. It is important to work quickly, as once the buttermilk is added it begins to react with the bicarbonate of soda.
Turn onto a floured work surface and gently bring the dough together into a ball and flatten it slightly with the palm of your hand. Place on the baking tray and cut a deep cross on top almost to the bottom. If you wish, you can lightly dust with a little flour and a sprinkle of oats.
Bake for around 30 - 35 minutes. When done the loaf will sound hollow when tapped on the bottom.
Cool on a wire rack if you like a crunchy crust or wrap in a clean tea towel if you prefer a softer crust.
Soda bread is best eaten fresh on the day or toasted the next. You can freeze slices and take them out to toast when needed.
