Difference between revisions of "Soda Bread"
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== Ingredients == |
== Ingredients == |
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* 170g |
* 170g wholemeal flour |
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* 170g |
* 170g self-raising flour |
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* 1/2 tsp salt |
* 1/2 tsp salt |
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* 1/2 tsp bicarbonate of soda |
* 1/2 tsp bicarbonate of soda |
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* 290ml buttermilk |
* 290ml buttermilk |
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Note: I have made this successfully using wholemeal flour instead of self-raising wholemeal flour. Perhaps the quantity of bicarb should be slightly increased? |
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== Method == |
== Method == |
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Revision as of 08:16, 4 March 2013
Ingredients
- 170g wholemeal flour
- 170g self-raising flour
- 1/2 tsp salt
- 1/2 tsp bicarbonate of soda
- 290ml buttermilk
Method
- Preheat the oven to 200°C.
- Tip the flours, salt and bicarbonate of soda into a large mixing bowl and stir.
- Make a well in the centre and pour in the buttermilk, mixing quickly with a large fork to form a soft dough. (Depending upon the absorbency of the flour, you may need to add a little milk if the dough seems too stiff but it should not be too wet or sticky.)
- Turn onto a lightly floured surface and knead briefly.
- Form into a round and flatten the dough slightly before placing on a lightly floured baking sheet.
- Cut a cross on the top and bake for about 30 minutes or until the loaf sounds hollow when tapped. Cool on a wire rack.
