This is a quick, easy and delicious way to make fresh home-baked bread for breakfast. The beauty of soda bread is that the raising agent is bicarbonate of soda and not yeast. It doesn’t require lots of kneading or waiting around for the dough to prove. You literally mix everything together to a dough, form it into a balland pop it in the oven. It’s delicious served warm straight from the oven with butter and jam. It also makes a great accompaniment to soup. This recipe uses soya milk so it is dairy free, but traditionally it is made with regular milk.
Equipment
- Oven
- Mixing Bowl
- Measuring Jug
- Wooden Spoon
- Baking Sheet
- Knife
Ingredients
- 500 grams Wholemeal Plain Flour
- 2 tsp Salt
- 1 tsp Bicarbonate of Soda
- 400 ml Soya Milk (or other milk of your choice)
- 2 tbsp Lemon Juice
- 20 grams Sunflower Seeds
- 20 grams Pumpkin Seeds
- 20 grams Chia Seeds
Instructions
- Preheat the oven to 200°C (180°C fan oven) Gas mark 6
- Prepare the buttermilk by a combining the soya milk and lemon juice and leaving aside for a few minutes.
- Mix the flour, salt and bicarbonate of soda and add the seeds. Combine well.
- When the milk mixture has curdled add the honey and mix well to combine.
- Add the milk mixture to the flour and seed mixture and mix to form a dough. Start by using a knife and then use your hands to bring the dough together. Add a little more flour if the dough is too sticky.
- Turn the dough out onto a worksurface or board dusted with a little flour. Shape the dough into a ball and place on a floured baking sheet. Use a sharp knife to cut a deep cross into the top of the loaf.
- Place in the oven and bake for 40 minutes until the loaf is golden brown and hollow sounding when tapped on the base.
- Leave to cool for a few minutes before slicing and serving.
Notes
You could use a variety of seeds and nuts for this recipe. If using nuts then chop roughly before adding. You could also add dried fruits like raisins, cranberries or apricots.
