Speedy, seedy soda bread

I love baking my own bread, but because I work full-time I just don’t have the time to make it in the week and really do it justice. Luckily I’ve recently discovered soda bread, which doesn’t need kneading or rising time. It takes about five minutes to throw everything together and stick in the oven alongside whatever we’re having for dinner, leaving the rest of the evening free to veg out and watch a bit of Breaking Bad (no spoilers please, we’re only on season 4).

The texture and the taste is different from regular bread, but this isn’t a disappointing short cut. It’s still a beautifully tasty, healthy bread, which is particularly lovely toasted and dunked in soup.

Recipe (makes one loaf)

  • 300ml your preferred non-dairy milk
  • 2 tablespoons cider vinegar
  • 200g plain flour
  • 200g wholemeal flour
  • 2 teaspoons bicarbonate of soda
  • 1 teaspoon salt
  • 50g mixed seeds

Preheat the oven to 200°C. Grease a baking sheet or small loaf tin.

Mix the milk and vinegar together in a mug, and leave to curdle while you get the rest of the ingredients together.

Put all of the rest of the ingredients in a large bowl and briefly toss together. Add the curdled milk and mix until it just comes together into a smooth ball of dough.

For a roundish, free-form loaf, place on a greased baking sheet and cut a cross in the top. Otherwise, for a regular loaf quickly form into a long sausage shape and put in a greased loaf tin. Bake for 30-35 minutes, until golden brown and well risen. Turn out onto a cooling rack. Can be eaten warm or cold.


5 thoughts on “Speedy, seedy soda bread

    1. To be honest I’m not 100% sure that it has to curdle. However, the milk enriches it slightly and the vinegar reacts with the bicarbonate to make it rise. It just happens that when you mix the two they curdle.

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