I’m starting you off with my favourite gate-way bread. Because I know how intimidating yeast and other leaveners can be to new bakers. So, we’re going to start off with Soda Bread. It uses Bicarbonate of Soda as its raising agent which means its quick and so easy. No kneading required and you’ll have a delicious loaf of bread to serve your friends in under 1 hour.
I’ve always thought of bread baking involving a little bit of magic and for this loaf the magic is down to the reaction of 2 ingredients. The Bicarbonate of Soda and the acid which comes in the form of buttermilk. The combination causes the release of gasses helping the loaf to rise and also works to give the loaf its unique flavour.
I’ve used a wholegrain flour because I love the nutty flavour notes. But you can use plain white flour if that’s what you have to hand.
Wholegrain Soda Bread
Makes 1 loaf
Ingredients:
- 375g Wholegrain Flour
- 30g Oats (plus more to decorate)
- 8g/1 tsp Salt
- 8g/1 tsp Bicarbonate of Soda
- 2g/ ¼ tsp Baking Powder
- 65g Treacle or Dark Brown Sugar
- 330g Buttermilk
- 16g/1 Tbsp vegetable oil
Method:
- Preheat your oven to 190°c
- Line a baking tray with greaseproof paper and set aside
- In a medium-large bowl combine all your dry ingredients, if using dark brown sugar -add here. Mix well to ensure everything is even.
- Combine all your wet ingredients in a small bowl or jug (treacle, buttermilk and oil)
- You’ll want to work quickly from here, so be sure the oven is pre-heated and you have everything ready.
- Make a well in the centre of your dry ingredients and pour in the wet.
- Working quickly mix together until JUST combined, some steaks of flour are okay here.
- Turnout the mix onto your lined tray and gently shape into a neat dome.
- Sprinkle some oats on top to decorate and then slice a cross over the top to let the fairies out (& help it bake evenly).
- Place into the oven and bake for 15mins, then turn down the oven to 175°c and bake for a further 25-30mins or until knocking on the base sounds hollow.
- Leave to cool on a wire rack for about 15mins before serving up with some salted butter, a tasty spread/pate or alongside some soup.
By Talia Berk – Food/Baking Features Editor
