Soda bread – your own tasty loaf made at home in less than an hour

Every one of you can make your own tasty loaf at home in less than an hour with this soda bread recipe.


But David, that is madness, I hear you cry. Well, it isn’t. Seriously, it is as easy as pie, easier in fact. You will need to get your hands dirty though.

I’m not much of a baker, I struggled without constant supervision when I visited Manna from Devon a coupe, of years ago.

But even I can handle this with aplomb – and it only uses five ingredients; plain flour, self-raising flour, salt, bicarbonate of soda and buttermilk.

First of all get the oven going at 180C.

Then, in a large bowl, mix all the dry ingredients. You need 170g of both flours, and half a teaspoon of both the salt and bicarbonate of soda. The bicarb is the raising agent, so no need to wait for yeast to feed and make the dough rise.

Mix the ingredients together with a fork and then make a rough well in the middle. Into this pour around 290ml of buttermilk.
The size of tubs of buttermilk vary slightly, from 250ml to 300ml. There is no need to use a little of a second, you can use a 250ml and add a drizzle of water to help binding if needs be. Likewise, 300ml will be fine.

Mile the buttermilk in with the fork and rough lumps of dough should appear. A fork will only get you a certain amount of the way though, you need to get your hands in and finish off the mix, creating a ball of dough.

Flour a work surface or the board or whatever you are working on and tip the dough onto it. Give it a decent knead for a couple of minutes. It doesn’t need much, just a bit of a mix together.

The mixture shouldn’t be sticky on the outside. If it is, and it sticks to the mat/board/work surface just roll it in a bit more flour out and knead on until dry.

Once you are happy with it, shape it into a ball and then flatten so it widens out. Not too much, but as wide as you want the loaf to be.

Take a sharp knife and score a 1cm deep cross in the top of the loaf. This will help it rise.

Put it on a floured baking tray in the oven for around 40 minutes. It is ready when you stick a skewer in the middle and it comes back clean.

This loaf will be quite heavy, but it will slice and it is an excellent dunker for soups and stews.


Explore posts in the same categories: Food

Tags: , , , , , , , , ,

You can comment below, or link to this permanent URL from your own site.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: