Brown Soda Bread -

Brown Soda Bread

This is the easiest bread in the world to make. An Irish speciality, it is raised with bicarbonate of soda and an acid, the soured milk or buttermilk, instead of yeast.

Ingredients

450ml (16fl oz) semi-skimmed milk or buttermilk
Juice of 1 lemon (if using milk)
280g (10oz) plain white flour
1 rounded teaspoon salt (optional)
1 rounded teaspoon bicarbonate of soda
280g (10oz) stone-ground wholemeal flour

Details

Makes: 1

Method

Preheat the oven to 230°C/450°F/ gas mark 8.

To sour the milk, pour it into a large jug with the lemon juice. Allow to stand for 15 minutes to thicken before stirring. If you prefer, you can use buttermilk instead of souring the milk yourself.

Sift the white flour, salt (if using) and bicarbonate of soda, then add the wholemeal flour, stirring to combine in a large bowl. Make a well in the centre and add the soured milk or buttermilk, little by little.

Working from the centre, combine the mixture either by hand or with a wooden spoon, adding more soured milk if necessary. The dough should be soft, but not sticky. If it becomes too wet, add more flour.

Turn out on to a floured board and knead lightly, just enough to shape into a round. Flatten slightly to about 5cm (2in) thick and place on a baking tray.

Using a floured large knife, mark a deep cross on top and bake in the oven for 15-20 minutes, then reduce the heat to 200°C/40°F/ gas mark 6 for 20-25 minutes, or until the bread is cooked and the bottom sounds hollow when tapped.

Per quarter loaf:- 508 kcals, 4g fat, 2g saturated fat, 105g carbohydrate, 0.75g sodium

Related food category:

• Breakfasts and Brunches