The Soda Bread Recipe This has a light, cakelike texture. As an added bonus, it requires no kneading, so is a wonderfully effort-free loaf.
unsalted butter, for greasing
3 cups whole wheat flour,
plus extra for dusting
1 1⁄2 tsp baking soda
1 1⁄2 tsp salt
2 cups buttermilk,
plus extra if needed
1 Preheat the oven to 400°F (200°C). Grease a baking sheet with butter.
2 Sift the flour, baking soda, and salt into a large bowl, adding in any leftover bran.
3 Mix thoroughly to combine and make a well in the center.
4 Gradually pour the buttermilk into the center of the well.
5 With your hands, quickly draw in the flour to make a soft, slightly sticky dough.
6 Do not overwork the dough. Add a little more buttermilk if it seems dry.
7 Turn the dough out onto a floured surface, and quickly shape into a round loaf.
8 Put the loaf on the baking sheet and pat it down into a round, about 2in (5cm) high.
9 Make a cross 1⁄2in (1cm) deep in the top of the loaf with a very sharp knife or scalpel.
10 Bake the loaf in the preheated oven for 35–40 minutes, until brown.
11 Turn the loaf over and tap the bottom. The bread should sound hollow.
12 Transfer the bread to a wire rack and let it cool slightly.
13 Cut the bread into slices or wedges and serve warm, with plenty of butter. Soda bread also makes very good toast. STORE This will keep, well wrapped in paper, for 2–3 days.
|Soda Bread Recipe|