Wholegrain Soda Bread

After - lovely with butter and jam

I’m not a huge fan of baking – it tends to be for special occasions only  – but this is a real treat.

 

There’s something lovely about getting your hands stuck in. This soda bread is amazing still warm dripping with butter and jam or goes well with a nice solid cheddar. It freezes well.

 

Makes 1 big loaf or 2 smaller ones or 16 rolls

500g wholegrain brown flour (this can be a little tricky to find – try bigger supermarkets or local health food shops)

1 teaspoon salt

1 ½ teaspoons bicarbonate of soda

About 425ml of buttermilk or plain low-fat natural yoghurt, or skimmed milk (if using milk you’ll only need about 350mls)

 

  • Preheat oven to 230°C/450°F/gas mark 8
  • Stir all the dry ingredients together in a mixing bowl. Make a well in the centre and pour in the buttermilk, yoghurt or milk
  • And the fun part – using a one hand circular motion, mix together to form a dough which is softish without being too wet or too sticky – add more milk or flour as necessary. Turn the dough out onto a floured board. Knead just enough to tidy the dough into a neat ball.
  • For a loaf, pat the dough into a 4cm deep and cut a deep cross on the surface. Bake on a floured baking tray for 15 mins and then reduce to 200°C/400°F/gas mark 6 for a further 20 mins or so. For the rolls, cut the dough into 16 pieces. Bake for about 20 mins at the higher temperature.
  • To test if it’s cooked, tap the bottom of the bread. If it sounds hollow then it’s ready.

 

Adapted from Antony Worrall Thompson’s GI Diet

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