This is a perfect recipe if you have run out of bread and need some quickly or you have made some soup and want some delicious bread to eat for lunch but don’t have the time.
I have made my soda bread with buttermilk but don’t be put off as you can make your own with milk and lemon juice.
It is a really delicious loaf of bread but slightly denser in texture compared to bread made with yeast. It is best eaten on the day it is baked but you could toast it the following day.
It is perfect for breakfast with homemade marmalade or jam. Alternatively spread with butter and enjoy a few slices with some delicious soup.
Start by pre-heating the oven to 200°C (180°C fan) and place a piece of baking parchment on a baking tray.
In a large bowl put the wholewheat flour, plain flour, bicarbonate of soda and salt.
Add the buttermilk and use your hand to combine together until a sticky dough forms.
In a floured worktop tip the dough out and shape into a round approx 3-4cm thickness.
Using a sharp knife cut a deep cross in the top of bread almost through to the base.
Brush with milk and sprinkle the oats over the top.
Bake for 30-35 minutes until the base sounds hollow when tapped.
Place on a wire baking rack to cool. Slice to serve.
Soda Bread
Sarah’s servings: 8-10
Sarah’s skill: Easy
Baking time: 30-35 minutes
INGREDIENTS
200g plain wholewheat flour
200g plain flour
1 tsp bicarbonate of soda
1tsp salt
300ml buttermilk
Topping
1 tbsp porridge oats
METHOD
Pre-heat the oven to 200°C (180°C fan) and place a piece of baking parchment on a baking tray.
In a large bowl put the wholewheat flour, plain flour, bicarbonate of soda and salt.
Add the buttermilk and use your hand to combine together until a sticky dough forms.
On a floured worktop tip the dough out and shape into a round approx 3-4cm thickness.
Using a sharp knife cut a deep cross in the top of bread almost through to the base.
Brush with milk and sprinkle the oats over the top.
Bake for 30-35 minutes until the base sounds hollow when tapped.
Place on a wire baking rack to cool.
Slice to serve.
EQUIPMENT USED
SARAH’S EXTRA SLICE
To make the buttermilk put the juice of 1 lemon into a measuring jug and fill up to 300ml with milk (semi-skimmed is fine). Then mix and leave for a few minutes to thicken.
You don’t need to knead this bread just shape, slice and bake.
Soda bread is best enjoyed on the day it is made or can be sliced then frozen.
This recipe also works well with all plain white flour so if you don’t have any wholemeal flour you can still make the bread.
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