In Ireland soda bread is traditionally made with whole meal flour, though the soda also helps give a brown colour as well as being the raising agent.
Makes 1 loaf
Preparation: 10 minutes
Cooking: 35-40 minutes
2 2/3 cup (400g) whole meal flour
1/2 cup (75g) plain white flour, preferably unbleached
1 level teaspoon bicarbonate of soda or baking soda
1 level teaspoon salt
1 tablespoon extra virgin olive oil
1¾ cups (425ml) buttermilk, more or less
- Preheat oven to 220’C (200’C fan-forced). Oil or grease one loaf tin 23 x 12.5 x 5cm.
- Combine the flour, bicarbonate of soda and salt in a large bowl and mix well. Whisk egg in a jug and mix with wet ingredients. Make a well in the centre of the flour mixture and pour the milk and egg mixture into the flour.
- Mix well, adding more milk if dough is a bit dry. It should be soft and slightly sloppy. Pour into the oiled tin, sprinkle sesame seeds on top.
- Bake for around 35-40 mins or until the bread is brown and crusted and sounds hollow when tapped. Leave to cool on a wire rack or eat immediately. Best eaten the same day.
Lyndey’s Note: Do not over mix the dough. Mix it as quickly and gently as possible, thus keeping it light and airy.
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