Soda bread - from cupboard to table in 30 minutes
I like to make soda bread with 1/2 whole and 1/2 white flour - it's just a bit lighter than 100% whole meal and still has the lovely, nutty flavour.
Ingredients - makes one loaf
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.
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.