Soda bread recipe

The last blog post was all about the joy of a day-long bread making endeavour, but sometimes you just don’t have the time for all the rising, knocking back and proving that a yeast-based recipe requires. And for that scenario we have the wonderful soda bread. In terms of ease, to me this recipe is of the same ilk as the scone recipe I posted previously. Easy!

I used to swear by a soda bread recipe I found courtesy of BBC Radio 4’s Women’s Hour, and then I went to the trusty River Cottage Bread Handbook and found a recipe that seemed (at least to my mind) to be easier and produced two beautiful little soda breads.

It goes a little something like this:

  • 500g plain white flour
  • 10g salt
  • 4 tsp baking powder
  • 300ml buttermilk, milk, thin yoghurt or water – both times I’ve done this recipe I’ve used a combination of yoghurt and water
  • For coating: a little rye flour

Oven at 200º

  1. This recipe is so simple. Combine all the dry ingredients in a bowl and make a little well in the middle.
  2. Pop the dry ingredients in the middle well you’ve made and carefully combine to make the dough.
  3. Knead briefly and then turn out onto a lightly floured surface and divide in half.
  4. Shape each half into a round and flatten down to about 5cm thickness and flour loaves all over with rye flour – or whatever flour you have to hand.
  5. Next cut a cross in the loaves with a knife – these cuts should go almost to the bottom of the loaf.
  6. Put the loaves on a baking tin, lightly floured, and then pop both in the oven for around 20 – 25 minutes until browning and the loaves fell hollow when tapped.

Eat hot out of the oven with soup, stew, cheese and chutney,  with a salad…in fact with anything, or just as it is. A very satisfying bread to bake.

Soda bread recipe in pictures:

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