Brown Soda Bread
Updated: Apr 3
When I was a child my mother baked this bread every day. I have memories of peeping under the tea-towel while the bread was cooling, and sometimes enjoying a warm slice with melting butter when I didn't have the patience to wait!
Serve fresh and warm to appreciate this bread at it's best. It will only remain fresh for 1 - 2 days (if it lasts that long!).
170g wholemeal flour
170g self raising soda bread flour or plain flour
½ teaspoon bicarbonate of soda (baking soda)
½ teaspoon salt
250 ml buttermilk or thin natural yoghurt
1. Preheat the oven to 200 degrees Celsius/Gas mark 6.
2. Mix both types of flour in a big bowl.
3. Add in the baking soda and salt and stir to mix.
4. Make a well in the flour and add the buttermilk or yoghurt. Mix with a fork until it forms a soft dough.
5. Turn onto a floured worktop, dust with a little flour and shape gently into a 20cm round shape. Do not knead – this is a sticky dough.
6. Sprinkle a little wholemeal flour onto a baking tray and place the dough onto the tray.
7. Use a sharp knife to cut a cross in the top.
8. Bake for 30 minutes until golden brown.
9. Remove from the oven with oven mitts and cover with a clean towel. This prevents a hard crust from forming.
10. Enjoy still warm with a bowl of soup or spread with butter and honey.
Tip* If you don't have buttermilk or yoghurt just substitute with milk mixed with a dessertspoon of lemon juice and left for 10 mins. The bread will still be as delicious!