Soda Bread
Justin Gellatly's traditional soda bread recipe is the perfect low-effort loaf; there's no yeast or kneading involved, so anyone can give it a go! If you don't have buttermilk in your fridge, simply add a tablespoon of lemon juice or vinegar to any other milk and leave to sit for 5 minutes before using.
Introduction
This bread uses bicarbonate of soda to rise, not yeast, and requires only a quick mix by hand and a very short resting time (5 minutes). It is a really quick bread to pull out of the bag and also has a great texture and crust and a beautiful flavour.
Ingredients
| 250g | coarse or standard strong wholemeal flour |
| 250g | self-raising flour, plus extra for dusting |
| 80g | coarse or medium oatmeal, plus a little extra for sprinkling |
| 6g | bicarbonate of soda |
| 12g | fine sea salt |
| 12g | soft light brown sugar |
| 200g | water |
| 250ml | buttermilk |
| 1 tsp | olive, rapeseed or vegetable oil |
Method
Suitable for freezing (cooked loaf)
Preparation time: 10 minutes
Proving/resting time: 5 minutes
Cooking time: 35 minutes
Preheat the oven to 200°C/fan 180°C/gas 6 and line a baking tray with baking paper.
Mix all the dry ingredients in a large bowl, then add the water and buttermilk and mix together until a wet dough is formed.
Sprinkle over a little flour to help bring the dough together, then roll it into a ball and place on the prepared baking tray. rub the oil all over the top surface of the loaf and sprinkle with oatmeal. Cut a cross through the dough about a quarter of the way through and leave to rest for 5 minutes, then bake for 35 minutes.
Take out of the oven and put on a rack to cool. Serve with good mature Cheddar and some bread and butter pickles, or just with butter for breakfast.
