As much as I enjoy making yeasted bread, sometimes I just don’t have the time to wait three hours for a loaf. This is where I find soda bread comes in as it can be ready in under an hour. I’ve tried a few recipes but never found one I’ve loved and wanted to repeat. That was until this weekend. This recipe will be repeated in my kitchen very soon. The recipe is from this month’s Sainsbury’s magazine and is from Richard Corrigan. I had to adapted the recipe slightly as it was a last minute decision on sunday morning to bake bread for lunch and I had to use what was in the fridge/cupboards. I substituted the treacle/honey for golden syrup and as we had no buttermilk in I used half semi-skimmed milk and half low fat natural yogurt. I love the flavour of the bread and the texture from the seeds, oats and mix of half plain/half wholemeal flour. This makes quiet a big loaf so for just the two of us I will be halving the recipe next time.
Irish soda bread
250g plain flour
15g bicarbonate of soda
250g wholemeal flour
150g jumbo oat flakes
1 tbsp clear honey
1 tbsp black treacle
1 tbsp mixed seeds (optional)
- Heat the oven to 390F/200C (fan 180)/gas mark 6. Line a baking sheet with baking parchment or grease and line a large loaf tin.
- Mix all the dry ingredients together in a bowl. Make a well in the centre, then pour in the honey, treacle and buttermilk, working everything together lightly with your hands until you have a loose, wet dough.
- With floured hands, shape the dough into a round and lift it onto the lined baking sheet or into the tin. Use a knife to mark a cross in the top (there’s no need to do this if you are using a tin). Scatter with seeds if using.
- Put into the oven and bake for around 45 minutes, or until the loaf sounds hollow when tapped on the base.
- Transfer to a wire rack, drape a slightly damp cloth over the top and leave to cool.