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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 8 |
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Soda bread is great for people with yeast allergies, but it's super tasty too. This recipe has spelt flour in it, which has a lovely nutty taste, but can be quite expensive. The dough is very free form, and prone to take off, so I tend to do this in a tin if I want it for sandwiches, but it also works well on a baking tray. I think this recipe was originally done by Hugh Fernley-Whittingstall, but was adapted by a colleague of mine. Ingredients:
284 g strong white flour |
227 g wholemeal spelt flour |
55 g rolled oats |
9 g fine salt |
20 g baking powder |
100 ml sunflower oil |
284 ml buttermilk |
284 ml water |
Directions:
1. Preheat the oven to 180C (350F).
2. Mix all the dry ingredients together in a large bowl. There's no need to sieve, but mix them well - even using a whisk.
3. Combine the oil, buttermilk and water in a jug, and mix briefly. Make a well in the dry ingredients, and pour in liquid. Mix using a wooden spoon for about 1 minute, until they form a homogenous sticky dough.
4. Encourage the dough onto a papered or well-floured baking tray. Bake for about 40 mins at 180’C, depending on oven.
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