Emma Bakes… Brown Soda Bread
So, let’s take a break from all the cakes and pies for a minute and get baking a proper aul’ loaf o’ bread. This is probably the easiest, tastiest brown bread recipe you’ll find anywhere on the face of this earth. No joke. There’s no messing around with yeast or hanging around waiting for things to rise. Nope. Just mix it up, shove it in the oven then cover it with whatever you like and munch. Great stuff.
This bread is particularly good with butter and thick layer of jam (like I’ve done here – blackcurrant if you must know), toasted and topped with banana for breakfast, or with some cream cheese and smoked salmon if you’re feeling a little fancy.
Ingredients: Makes 1 Loaf
- 225g Plain Flour
- 225g Wholemeal Flour
- 1 Teaspoon Bicarbinate of Soda
- 1 Teaspoon Salt
- 350ml Buttermilk (maybe a little more)
- 1 Egg
- 1 Teaspoon Honey
- OPTIONAL: 3 Tablespoons Seeds (I used sesame)
Preheat your oven to 200C and lightly oil a 1lb loaf tin.
In a bowl, combine the flours, bicarb and salt.
In another bowl combine 350ml of the buttermilk with the egg and the honey.
Pour the milk mixture into the flour mixture and stir with a wooden spoon.
Stir in 2 Tablespoons of your seeds.
Note: You want to be left with a soft dough so if it looks a little dry, add in some more buttermilk.
Empty the dough into your loaf tin.
Top with the remaining tablespoon of seeds (if you’re using them) and pop it into the oven for 45 minutes.
Remove from the oven and cool on a wire rack before slicing. Awwww yeaaahh!