Want a simple bread recipe? This soda bread requires no kneading or proving, is yeast-free and takes mere minutes to prepare. Above all, it’s delicious. I love how simple it is to make. Just throw a few basic ingredients into a bowl, mix until you have a ball of dough. Place on a baking tray, cut a cross and pop it in the oven. 30 minutes later you have delicious, warm, homemade bread that you just can’t get enough of!
You can also make this gluten free by using gluten free flour and gluten free soda (available from most supermarkets) You can also change the Rosemary for any hard herb you may have available.
Soda Bread creates very little in the way of washing-up. Seriously, can you afford not to have a recipe for soda bread in your life?
- 500g wholemeal flour
- 2 tsp sea salt
- 1 tsp bicarbonate of soda
- 1 tbsp finely chopped rosemary (optional)
- 400ml whole milk
- 1 lemon, juiced
- 2 tsp honey
Heat oven to 200C/180C fan/gas 6.
Mix together the flour, salt and bicarb in a bowl. And if you’d like rosemary bread, add the chopped rosemary too.
Mix together the milk and lemon juice in a jug, and wait for a minute as it magically turns into buttermilk.
Then stir in the honey, and simply pour it into the flour mixture.
Stir it with a knife for a minute until the whole thing comes together into a sticky dough.
Tip onto a floured work surface and shape it into a ball.
Put the ball on a floured baking tray and, using a sharp knife, make a deep cross on top.
Put in the oven and bake for 40 mins.
Cool on a wire rack until warm, then slice and serve.
If you do have some left over the next day, I suggest you toast it – toasted soda bread is delicious!
Soda bread does not keep especially long (mostly because it is so delicious!) – it is best eaten on the day you make it. The day after it tastes OK, but is usually starting to go a little stale. If you do have some left over the next day, I suggest you toast it – toasted soda bread is delicious!
Ireland remains the heartland of soda bread today. Filling and wholesome, it pops up at almost every meal, and is so universal that the more common wholemeal version is generally known simply as brown or wheaten bread. It goes with everything from salty yellow butter to soup, smoked salmon to soft cheese, and creates very little in the way of washing-up. Seriously, can you afford not to have a recipe for soda bread in your life?
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