Irish soda bread

Recipe by: Lynn Lewis and Joachim Wahnschaffe

EASY

Ready in 40 mins

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Added to favourites by 2 cooks

Prep: 10 mins Cook: 30 mins

Serves: 8

Quick and simple to make, freshly baked soda bread has a delicious flavour. This version uses plain and wholemeal flour to give it a pleasing coarse texture and nutty flavour.

Recipe provided by:

Readers Digest | Baking With Love

Ingredients

250 g plain flour

250 g plain wholemeal flour, plus a little extra for sprinkling

1 teaspoon bicarbonate of soda

1/2 teaspoon salt

310 ml buttermilk

Preparation method

1.		Use a baking tray; grease tray. Preheat oven to 200ºC. Sift flours, bicarbonate of soda and salt into a bowl, tipping in any bran left in the sieve.

2.		Make a well in the centre and pour in the buttermilk. Using a wooden spoon, gradually stir flour into the buttermilk to form a soft dough. Bring dough together with your hands, then turn it out onto a lightly floured work surface. Knead briefly to a smooth dough. Shape into a ball.

3.		Place dough on baking tray and flatten slightly to make a round, domed loaf about 19 cm in diameter. Using a sharp knife, make a deep cross in the top, cutting half-way down into the dough. Sprinkle extra wholemeal flour over the top.

4.		Bake for about 30 minutes or until well risen and browned and the bread sounds hollow when tapped on the base. (If it still seems to be moist and heavy, bake for a further 3–5 minutes and test again.)

5.		Transfer loaf to a wire rack and leave to cool completely. Serve on the day it is baked, as it quickly becomes stale. Or, you can toast it the following day.

Try this, too…

If you can't find buttermilk, use the same quantity of skim milk to which you have added 1 tbsp lemon juice. Alternatively, use skim milk and sift 2 tsp cream of tartar into flours, bicarbonate of soda and salt.

My Review:

Printed from Allrecipes.com.au 2/09/2010