This is a great bread recipe for anyone who has trouble with all the kneading (and proving) needed to make bread. Incredibly quick and easy to make, it’s absolutely delicious fresh served with soup, scrambled eggs or smoked salmon. If by some miracle the whole loaf isn’t scoffed in a day, it’s delicious the day after lightly toasted.
The recipe below came to me via my fiance's wonderful Aunt Izzy.
250g wholemeal flour
50g porridge oats
240ml of buttermilk (or low fat plain yoghurt and milk
1 heaped tsp bicarbonate of soda
1 tsp of brown sugar
Pinch of salt
Mix the dry ingredients together in a large bowl. Add the buttermilk and stir until everything is just combined.Don't overmix - the mixture should be a bit damp.Shape into a rough round and score a cross on the top. Bake at 35-45 mins at 160c. Remove from oven and leave to cool on wire rack for 20 minutes before slicing.
Variations: Be brave, almost anything will work as long as the proportion of wet to dry ingredients stays the same. Here are my favourites:
Olive soda bread - I had to make this variation as my other fiance cannot get enough of olive bread. Replace the flour and oats with all white bread flour. Add 50 grams of green olives, a tablespoon full of extra virgin olive oil and some dried rosemary.
Raisin and walnut - Try adding a tsp of cinnamon, 25g of walnuts and 25g of raisins. Yum.
Sweet potato, sage and cheese - Add half a grated sweet potato and cut back 30mls of buttermilk. Add fresh chopped sage and 50 grams of cubed goats cheese or other strong flavoured cheese.