Soda Bread - you still have time to bake it for St Patrick's Day!

Shaped dough, crossed and ready for the oven

Shaped dough, crossed and ready for the oven click to enlarge

Hot out of the oven!

Hot out of the oven! click to enlarge

Butter thickly and eat

Butter thickly and eat click to enlarge

Like this recipe?  It's from All You Knead Is Bread, available on Amazon.

Like this recipe? It's from All You Knead Is Bread, available on Amazon. click to enlarge

What I am baking today, St Patrick's Day:  Soda bread - from cupboard to table in 30 minutes

Yes!  You still have time to soak up the guinness with home made soda bread.  It takes 30 minutes to bake and it's just delicious!  I like to make it with 1/2 whole and 1/2 white flour - it's just a bit lighter thatn 100% whole meal and still has the lovely, nutty flavour.

Ingredients

225 g strong white wheat or spelt flour
225 g strong whole wheat or whole spelt flour
400 mls buttermilk, sour milk, keffir, pouring yoghurt, or 50% plain yoghurt and 50% milk - basically any sour milk product and full fat is best
1 tsp bicarbonate of soda
1/2 tsp salt

Options:  grated cheese, raisins, other dry fruit, nuts, seeds, etc.

Preheat the oven to 220 degrees and only when it is at 220 degrees do you start putting together your bread.

Sift and then mix the dry ingredients together thoroughly.  Make a well.  Pour in the milk and stir together with a scraper or a spoon lightly, quickly and as best you can.  Eventually you will have to resort to your hands in order to gather up all the flour.  

Turn the dough out onto a lightly floured surface, give it a little knead - no more than a few quick, light folds, just to bring the dough together. If it is sticking horribly, wet your hands but don’t add more flour.

Shape it into a ball and put the ball on a baking tray that is lined with non stick baking parchment. Flatten it slightly and, using a wet knife or scraper (so it does not stick) put an X into the ball, cutting nearly all the way down to the bottom.  Sprinkle the top with a bit of flour if you like.

Pop in the oven and bake for 10 minutes at 230 degrees and then lower the temperature to 200 degrees and bake for another 20 minutes.

Let cool on a wire rack, slice, and devour.

*You can sour the milk with lemon juice.  If you do this, you must add 1 tsp cream of tartar or the bread will not rise very much.  

Like this recipe?  There are more just like it in All You Knead Is Bread, by Jane Mason.  Available on Amazon.