Baking bread from scratch can sometimes be daunting, or down right petrifying to some people – but this recipe makes you realise truly how easy some bread recipes can be!
When I first started baking many many years ago, I never even thought to bake my own bread – id always stick to the sweet stuff! But after going to cookery school and baking so many different types of bread I can’t count them, and realising how easy it can be if you stick to it, be patient and follow a recipe, I can’t stop baking bread at home!
I have already put up recipes for Honey & Oat Bread, and Granary Bread but I thought that something like soda bread where there is NO KNEADING and there is NO PROVING would make some people happy AND it only has 5 ingredients! (And I also had a request for the recipe from Daisy Ashcroft!)
This recipe I find creates a delicious flavour, and is so unbelievably easy that I have questioned why there isn’t freshly baked bread in my house every day…
This recipe creates one large loaf or two smaller ones!
– 350g/12oz/3 cups self raising wholemeal flour
– 350g/12oz/3 cups plain flour
– 1 tsp salt
– 1 tsp bicarbonate of soda
– 570ml/1 pint/19 fl oz buttermilk (or 560ml milk with 2 tbsp lemon juice)
1) Preheat the oven to 200C/190C Fan/400F and line a baking tray with parchment paper
2) Sift the flours into a large bowl and put the salt and bicarbonate of soda in too, mix together
3) Pour the buttermilk (or milk and lemon juice) into the flour mixture and combine with a spatula or fork until a dough forms – it shouldn’t take too long, it should also look like a normal bread dough so if it is too dry, add a splash more milk and if it is too wet add a touch more flour
4) Keep on mixing and once the dough is formed, form it into a ball shape and put it on the baking tray – slash the top of the dough quite deeply into a cross and bake in the oven for 30-35 minutes until the bottom of the bread sounds hollow when tapped and the bread is nicely brown all over
5) Leave to cool and enjoy!!
Tips and Ideas
This bread is best served and eaten on the same day of baking, but it will last a couple of days, it might just need refreshing in the oven if it goes a bit hard!
You can try different flavoured flours but with this particular recipe I would try and stick to the same weight of self raising and the same weight of plain flour (as I cannot guarantee what will happen if you don’t! (but if you do try it and it does work, let me know!))
It serves beautifully with a buffet lunch style with meats and cheese, or a Sunday Lunch, or even sweet stuff such as morning toast and jam (my Dad’s favourite)!
P.s. Who knew you could have bread on your table in 45 minutes!? Crazy!