Ba­sic Brown Soda Bread

Irish Examiner - Weekend - - Food -

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.

Seedy Bread

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.

Note

The quan­tity of but­ter­milk can vary de­pend­ing on thick­ness. Add 1-2 ta­ble­spoons of cream to low-fat but­ter­milk (op­tional).

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