I've made soda bread before using a different recipe so I tried this one instead - as it has slightly different proportions. This actually turned out better than the other one and I've already made brown soda bread 3 times using the recipe below - each time a perfect result! I like soda bread - it's emergency bread at our home - when we don't have a time to make a sourdough bread or yeast bread. This one takes literally minutes to make and not too long for baking either.
The recipe comes from a great book Darina Allen 'Ballymaloe cookery Course'. She uses twice the amount of ingredients for one big loaf, but I halved it to suit my family needs.
How to make it...
- 300 g brown wholemeal flour
- 300 g plain white flour
- 1 teaspoon salt
- 1 teaspoon bread soda
- about 420-450 ml buttermilk (or sour milk)
Mix all dry ingredients together and start adding the buttermilk. Add gradually as you may not need whole amount or you might actually need more (everything depends on the kind of flour you have, humidity etc.). Mix it only till all the flour is incorporated. Do not knead! The dough should be soft but not too wet and sticky. When it all comes together wash your hands(!) and turn your dough onto floured surface and shape your loaf. I bake my bread in a long bread tin, but traditionally soda bread should be round, the should be cross cut on the loaf and you should prick in the four corners to let the fairies out :)
Bake in preheated to 230 C oven for 25-30 minutes, then turn the oven down to 200 C and bake for further 20-25 minuets. Your loaf will be nice and brown and should sound hollow when tapped. Cool on a wire rack.
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