Soda Bread

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Ingredients

Method

  1. Preheat the oven to 200C/180C Fan/Gas 6.
  2. Tip the flours, salt and bicarbonate of soda into a large bowl and stir. Make a well in the centre and pour in the buttermilk, mixing quickly with a large fork to form a soft dough. (Depending upon the absorbency of the flour, you may need to add a little milk if the dough seems too stiff but it should not be too wet or sticky.)
  3. Turn onto a lightly floured surface and knead briefly. Form into a round and flatten the dough slightly before placing on a lightly floured baking sheet.
  4. Cut a cross on the top and bake for about 30 minutes or until the loaf sounds hollow when tapped. Cool on a wire rack.

Alternatives

Ingredients

  • Dry
  • 250g Plain flour
  • 250g Wholemeal Plain Flour
  • 150g Jumbo Oats
  • 10g Fine sea salt
  • 15g Bicarbonate of Soda
  • Wet
  • 11/2 tbsp Clear Honey
  • 1 tbsp Black Treacle
  • 500ml Buttermilk

Instructions

  1. Preheat the oven to 200C. Line a baking sheet with baking parchment. Mix all the dry ingredients together in a bowl.
  2. Make a well in the centre and then mix in the honey, treacle and buttermilk, working everything together lightly with your hands, until you have a loose, wet dough. With floured hands, shape the dough into a round and lift on to the lined baking sheet. With a knife or a wooden spatula mark a cross on the top.
  3. Put into the oven and bake for 35-40 minutes, or until the loaf sounds hollow when tapped on the base. Transfer to a wire rack, drape a damp cloth over the top and leave to cool.

Ingredients

  • 400g (14oz) wholemeal flour
  • 100g (3.5oz) plain white flour
  • 1 tsp bread soda
  • 1 tsp salt
  • 500ml (1.05 pint) buttermilk
  • 1 tablespoon treacle

Instructions

  1. Pre-heat your oven to 160c/315f
  2. In a mixing bowl sieve together your flour, bread soda, and salt.
  3. Next mix together your buttermilk and treacle. Give it a good whisk to make sure it’s thoroughly mixed.
  4. Beat the wet ingredients into the dry, and mix the dough well.
  5. Place the dough into an 8 inch loaf tin, dust with flour, and cut a cross about a half inch deep across the top of the bread to help it cook more evenly.
  6. Bake in a preheated oven @160c for 50 minutes to an hour.
  7. You’ll know your bread is cooked when you tap the bottom and theres a hollow sound. Alternatively pierce the center of the bread with a knife and if it comes out clean then you know it’s ready.