Brown Soda Bread
Serves: 2
Llewellyn Gorczany
1 January 1970
Based on User reviews:
48
Spice
42
Sweetness
61
Sourness
46
mins
Prep time (avg)
5
Difficulty
Ingredients:
175 g
Plain Flour (6oz)1 tsp
Salt1.5 heaped
Bicarbonate Of Soda (teaspoons)1
Egg3 pint
ButtermilkDirections:
1
If it sounds hollow it us cooked, if not return to the oven for a few more minutes
2
Preheat oven to 220°C/425°F/Gas 7
3
Dust selected tin generously with flour (we always used a Swiss roll tin for this bread)
4
Sieve the plain flour, salt and soda into a large mixing bowl
5
Add the wholemeal flour and mix well, lifting the dry ingredients just above the bowl's rim in order to circulate air and produce a lighter bread
6
Beat the egg in a small bowl and beat in the buttermilk
7
Make a well in the dry ingredients, add the liquid and mix to a soft dough with a wooden spoon or by hand
8
Bring dough together with flour-dusted fingers and turn out on a lightly floured surface
9
Knead lightly into the smooth desired shape
10
If the dough is sticky, dust over a little more flour and knead it in to make it more manageable
11
Transfer to prepared tin, dust with wholemeal and cut a cross on top with a sharp knife to allow to rise evenly
12
Bake in preheated oven for 30–40 minutes
13
Remove from tin and tap the base of the bread
14
If it sounds hollow it us cooked, if not return to the oven for a few more minutes
15
Cool on a wire rack before serving with country butter and home-made jam for the full experience
16
Preheat oven to 220°C/425°F/Gas 7
17
Dust selected tin generously with flour (we always used a Swiss roll tin for this bread)
18
Sieve the plain flour, salt and soda into a large mixing bowl
19
Add the wholemeal flour and mix well, lifting the dry ingredients just above the bowl's rim in order to circulate air and produce a lighter bread
20
Beat the egg in a small bowl and beat in the buttermilk
21
Make a well in the dry ingredients, add the liquid and mix to a soft dough with a wooden spoon or by hand
22
Bring dough together with flour-dusted fingers and turn out on a lightly floured surface
23
Knead lightly into the smooth desired shape
24
If the dough is sticky, dust over a little more flour and knead it in to make it more manageable
25
Transfer to prepared tin, dust with wholemeal and cut a cross on top with a sharp knife to allow to rise evenly
26
Bake in preheated oven for 30–40 minutes
27
Remove from tin and tap the base of the bread
28
Cool on a wire rack before serving with country butter and home-made jam for the full experience