Soda Bread – Easy Bread in an hour

“Easy, quick, tasty bread….anyone can do it”

I love bread, but the anti carb Gestapo tend to steer me away from it. It’s become a rare treat! Still every now and again I reach for this old favourite that I first saw Hugh Fearnely Whittingstall do on one of his River cottage programmes. This soda bread recipe is fail safe, always works and I vary it for good measure. The recipe makes a decent medium loaf which me and the flame can demolish over a weekend.

* 500g plain flour (I sometimes do 250g whole meal, 250g plain)

* 2 tsp bicarbonate of soda

* 1 tsp fine sea salt * Approx. 400ml buttermilk or live yoghurt (I just use Greek low fat yoghurt, seems to work!)

* A little milk, if necessary

For a variation, I add various type of seeds to the dry mix. A tsp of fennel gives good flavour, but don’t overdue it. I’ve even added dry herbs which doesn’t seem to upset things.

1. Sift the flour and bicarbonate of soda into a large mixing bowl and stir in the salt. Make a well in the centre and pour in the yoghurt, stirring as you go. If necessary, add a tablespoon or two of milk to bring the mixture together; it should form a soft dough, just this side of sticky. It is quite claggy and sticks to your fingers.

Mixing the stuff
Mixing the stuff
Told you it was easy
Told you it was easy

2. Tip it out on to a lightly floured work surface and knead lightly for about a minute, just long enough to pull it together into a loose ball but no longer – you need to get it into the oven while the bicarb is still doing its stuff. You’re not looking for the kind of smooth, elastic dough you’d get with a yeast-based bread.

3. Put the round of dough on a lightly floured baking sheet and dust generously with flour. Mark a deep cross in it with a sharp, serrated knife, cutting about two-thirds of the way through the loaf. Put it in an oven preheated to 200oC/gas mark 6 and bake for 40-45 minutes, until the loaf sounds hollow when tapped underneath.

The end result
The end result

4. Cool on a wire rack if you like a crunchy crust, or wrap in a clean tea towel if you prefer a soft crust. Soda bread is best eaten while still warm, spread with salty butter and/or a dollop of your favourite jam. But if you have some left over the next day, it makes great toast.

Variation: I add seeds to the dry mix. A suggestion is to mix together 2 tablespoons each of sunflower, pumpkin, sesame, poppy and linseeds, plus 1 teaspoon of fennel seeds; set aside. Follow the main recipe but use half white flour and half wholemeal flour. Add all but 1 tablespoon of the seeds to the dry ingredients before proceeding as above. After cutting a cross in the top of the loaf, brush it with a little buttermilk or ordinary milk and sprinkle with the remaining seeds. Bake at 200oC/gas mark 6 for 40–45 minutes.

The original recipe was taken from http://www.rivercottage.net

 

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