Soda Bread!

Simple yet delicious Soda Bread that can be ready and edible in under 1 hour!

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Baking bread from scratch can sometimes be daunting, or down right petrifying to some people – but this recipe makes you realise truly how easy some bread recipes can be!

When I first started baking many many years ago, I never even thought to bake my own bread – id always stick to the sweet stuff! But after going to cookery school and baking so many different types of bread I can’t count them, and realising how easy it can be if you stick to it, be patient and follow a recipe, I can’t stop baking bread at home!

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I have already put up recipes for Honey & Oat Bread, and Granary Bread but I thought that something like soda bread where there is NO KNEADING and there is NO PROVING would make some people happy AND it only has 6 ingredients!

This recipe I find creates a delicious flavour, and is so unbelievably easy that I have questioned why there isn’t freshly baked bread in my house every day…

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This recipe makes one larger loaf!

Ingredients

– 500g Plain flour
– 100g Porridge Oats
– 1 tsp Salt
– 1 tsp Bicarbonate of Soda
– 1tbsp Honey
– 500ml Buttermilk (or 490ml milk with 2 tbsp lemon juice)

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Method

1) Preheat the oven to 200C/190C Fan/400F and line a baking tray with parchment paper, dust lightly with flour.

2) Sift the flour into a large bowl and put in the salt, porridge oats and bicarbonate of soda in too, mix together briefly with your hands.

3) Pour in the buttermilk and the honey into the flour mixture and combine with a spatula or fork until a dough forms – it shouldn’t take too long, bring the final bits together with your hands as lightly as possible till it forms a dough (don’t be too harsh on it!)

4) Keep on mixing and once the dough is formed, form it into a ball shape and put it on the baking tray – slash the top of the dough quite deeply into a cross and bake in the oven for 30-35 minutes (Can take up to 40 minutes depending on the oven) until the bottom of the bread sounds hollow when tapped and the bread is nicely brown all over

5) Leave to cool and enjoy!!

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Tips and Ideas

This bread is best served and eaten on the same day of baking, but it will last a couple of days, it might just need refreshing in the oven if it goes a bit hard!

You can try different flavoured flours such as using wholemeal flour for example, but I always have plain flour in the cupboard, so it’s my go-to recipe.

It serves beautifully with a buffet lunch style with meats and cheese, or a Sunday Lunch, or even sweet stuff such as morning toast and jam (my Dad’s favourite)!

ENJOY!

Find my other Bread Recipes on my Recipes Page!

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J x

© Jane’s Patisserie 2016

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6 comments

  1. Hiya Jane, just wondering would that be a level teaspoon of salt please? Also would it be standard table salt or I’m wondering if you could use reduced salt/sodium? Thanks

    1. I use sea salt flakes, not table salt personally because it hasn’t much flavour and isn’t very nice – but I’m sure you could use reduced stuff, or use a little less!

  2. Ok, actually. I had to add more flour as it was impossible to turn into a loaf. I’m going to try again next week possibly reducing the amount of buttermilk , which I made with milk and lemon as we can’t get it here, Lovely with homemade strawberry jam which I made at the weekend

  3. Just made. Was your dough very sticky. I’m just waiting for the top to cook through as it’s still quite doughy?

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