Soda bread is brilliant! It’s such an excellent ‘rustle up’ bake. Five everyday ingredients, a bit of loose mixing, a quick spell in the oven and you have a delicious loaf ready to be scoffed. Most recipes use buttermilk but I never have any so I use yoghurt and milk. Instead of the chillies you could make lemon and basil, apricot and walnut, garlic, orange and thyme….Keep me posted on what you come up with.
YOU’LL NEED
- 350g plain flour
- 1 tsp salt
- 1 tsp bicarbonate of soda
- 150g milk
- 150g plain yoghurt
- (or 300g buttermilk instead of the milk and yoghurt)
- 2 tsp red chilli flakes
TO MAKE IT
- Preheat the oven to 200C
- Mix the flour, salt, bicarbonate of soda and chill flakes into a bowl and give it a good stir with a fork.
- Make a well and then pour in the milk and yoghurt.
- Mix it quickly and lightly using a fork until it comes together into a soft dough
- Turn it out onto a floured surface and knead it really lightly into a round shape.
- Put it onto a floured baking tray.
- Take a ruler and press the edge down onto the loaf vertically and horizontally like the lines on a hot cross bun. Go almost all the way down to the baking tray.
- Bake for around 40 minutes until it’s golden brown.
I eat this one with a dhal or a runny curry. You could also have it with a simple tomato soup, to mop up pasta sauce or with a salad and some hummus. Let me know 🙂
I haven’t made bread since I was at school, at least 10 years ago but this recipe looked so simple I couldn’t resist today … and what a result! I used the buttermilk as it’s quite readily stocked at my supermarket and was really pleased with everything: the size, colour, texture, density of the dough. An absolute cracker of a recipe, I’ll be making this again and again, thank you x
Such wonderful feedback. Thank you so much Shanna xx
My mum has just discovered the joy of soda bread – with us eager to reap the rewards! It is just as you say a great quick bread to whip up. We add a very generous sprinkling of rolled oats on the top of the bread before it goes in the oven. Although I may try the walnut and apricot suggestion – it sounds delicious! We also use yoghurt and milk as I find it easier to source than buttermillk and more versatile. Thanks for the post!
You’re welcome! Thanks for dropping by. Xx