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
- This recipe is so simple. Combine all the dry ingredients in a bowl and make a little well in the middle.
- Pop the dry ingredients in the middle well you’ve made and carefully combine to make the dough.
- Knead briefly and then turn out onto a lightly floured surface and divide in half.
- 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.
- Next cut a cross in the loaves with a knife – these cuts should go almost to the bottom of the loaf.
- 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.