Soda Bread! – Super easy recipe!

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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…

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This recipe creates one large loaf or two smaller ones! 

Ingredients

– 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)

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Method

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!!

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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)!

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ENJOY!

P.s. Who knew you could have bread on your table in 45 minutes!? Crazy!

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J x

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