Easy Soda Breads to Make at Home.
Soda Breads are so easy to make at home. Everybody loves making bread, it’s so satisfying and rewarding why not give it a try. I know what you are thinking, I can’t make bread. It takes too long. Too much kneading involved. I don’t have time. It’s too difficult. I don’t have a stand mixer, or I can’t be bothered.
Well apart from the last one, I can help you. Soda bread is actually easier than making a scone, it’s pretty much a bung it in recipe, no special equipment needed.
I’ve given you two recipes here, plain white and a wholemeal version. I like to include some seeds, black pepper, and rosemary in the wholemeal version. But these can be left out if you wish. The method of making each bread is identical. The trick is to handle the dough as little as possible and then let it rest.
Grab your mixing bowl and give it a go.
You will need: –
A mixing bowl
Scales
Measuring jug
Baking tray
White soda bread.
Makes one loaf.
225g plain Flour
½ tsp bicarbonate of soda
¼ tsp cream of tartar
¼ tsp baking powder
200ml buttermilk
½ tsp Salt
If buttermilk is unobtainable, use 160ml of plain yoghurt (not Greek style) mixed with 60ml of milk. Aim for a consistency like single cream.
Bake 200˚c (180˚c Fan) for 20 to 25 minutes.
Seeded wholemeal soda bread.
Makes one loaf.
175g wholemeal Flour
175g plain Flour
35g pumpkin seeds
35g sunflower seeds
¼ tsp (heaped) baking powder
½ tsp (heaped) bicarbonate of soda
½ tsp chopped fresh rosemary leaves
½ tsp (heaped) salt
12 turns black mill pepper
250ml buttermilk
Pinhead oatmeal to sprinkle on top.
If buttermilk is unobtainable, use 200ml of plain yoghurt (not Greek style) mixed with 90ml of milk. Aim for a consistency like single cream.
Bake 200˚c (180˚c Fan) for 25 to 30 minutes.
Making Soda Bread.
Place all the flour/s into a bowl large enough to get your hands into. Add the raising agents, seeds/herbs if using, and salt then mix into the flour.
Make a well in the centre of the flour and pour in the buttermilk. Working from the middle outwards begin to mix the flour into the liquid with the spatula. Don’t beat the mixture, just fold together to make a damp dough. Keep a little buttermilk back until you are sure you need it all. This will depend on how thick your brand of buttermilk is.
When the mix is almost combined, tip the dough out onto a very lightly floured worksurface. Then bring the dough together with your hands. The dough should be tacky and soft. Too dry and the bread won’t rise, it’s better to add a little more liquid if you’re not sure.
Treat the dough gently.
Resist the temptation to knead the dough, just pat it out with the palm of your hand to form a disc 3-4 cm thick. Transfer the dough to a lined baking sheet and using a scotch scraper cut across the dough to a depth of 4mm. Then turn the bread repeat the cut to mark out four or six wedges.
Now this is where I get into one of my personal theories. It’s not general practice, but I think it makes sense.
Don’t bake the bread immediately!!!
If I am dealing with a self-supporting mix like scones and bread using raising agents. I always leave them to sit for at least ten minutes before baking. The logic is to give a little time for the gasses to build up in the dough and lighten the dough before setting the loaf in the oven. It a little bit like leaving a yeast dough to rise before cooking. Don’t try this with a light cake mix or sponge. They will collapse if not baked at once.
Dust lightly with flour then bake at 200˚c for about 25 mins. When cooked, the bread should have a heavy hollow sound when the base is tapped firmly. Lift the bread onto a cooling wire and eat barely warm with butter or good cheese.
N.B. Some supermarkets sell cultured buttermilk. This is different to true buttermilk been thicker which will make your dough too dry. Add a little milk if needed to bring the consistency down to single cream.
This may be the only bread you ever need to make. It really is worth the effort, perfect for a picnic, light lunch or to show off at a dinner party.
Give it a go!!
Enjoy Life !
John.
Hi, my name is John Webber, award winning chef and tutor, now retired to the west coast of Scotland. Welcome to our blog focusing on food, cooking, and countryside. My aim is to pass on my years of skills and knowledge together with an appreciation of the countryside.
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