Basic Brown Soda Bread
This is a more modern version of soda bread, couldn’t be simpler, just mix and pour into a well-greased tin. This bread keeps very well for several days and is also great toasted. Makes 1 loaf or 3 small loaves 400g (14oz) Ballyminane stone ground wholemeal flour or a wholemeal flour of your choice
75g (3oz) white flour, preferably unbleached
1 tsp salt
1 level tsp bread soda, sieved (bicarbonate of soda/baking soda)
1 egg, preferably free range
1 tbsp arachide or sunflower oil, unscented
1 tsp honey or treacle
425ml (15fl oz) buttermilk or sourmilk approx. sunflower or sesame seeds (optional)
Equipment: Loaf tin 23x12.5x5cm (9x5x2in) OR 3 small loaf tins 5.75in (14.6cm) x 3in (7.62cm) Preheat oven to 200C/400F/Gas Mark 6.
Put all the dry ingredients including the sieved bread soda into a large bowl, mix well. Whisk the egg, add the oil and honey and buttermilk. Make a well in the centre of the dry ingredients and pour in all the liquid, mix well and add more buttermilk if necessary. The mixture should be soft and slightly sloppy, pour into an oiled tin or tins. Sprinkle some sunflower or sesame seeds on the top. Bake for 60 minutes approximately (45-50 minutes for small loaf tins), or until the bread is nice and crusty and sounds hollow when tapped. Cool on a wire rack.
Add 1 tablespoon of sunflower seeds, 1 tablespoon of sesame seeds, 1 tablespoon of pumpkin seeds, 1 tablespoon of kibbled wheat to the dry ingredients. Keep a mixture to scatter over the top.
The quantity of buttermilk can vary depending on thickness. Add 1-2 tablespoons of cream to low-fat buttermilk (optional).