BROWN SODA BREAD

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Brown Soda Bread image

Categories     Bread     Breakfast     Brunch     Bake     St. Patrick's Day     Sugar Conscious     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Diabetes-Friendly

Yield Makes 1 loaf

Number Of Ingredients 8

175g (6oz) plain flour
1 teaspoon salt
1 1/2 heaped teaspoons bicarbonate of soda
450g (1lb) wholemeal flour, plus a little extra for dusting
1 egg
400ml (3/4 pint) buttermilk
You will need
20cm (8in) round cake tin or Swissroll tin

Steps:

  • 1. Preheat oven to 220°C/425°F/Gas 7. Dust selected tin generously with flour (we always used a Swiss roll tin for this bread).
  • 2. Sieve the plain flour, salt and soda into a large mixing bowl. 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.
  • 3. Beat the egg in a small bowl and beat in the buttermilk. Make a well in the dry ingredients, add the liquid and mix to a soft dough with a wooden spoon or by hand.
  • 4. Bring dough together with flour-dusted fingers and turn out on a lightly floured surface. Knead lightly into the smooth desired shape. If the dough is sticky, dust over a little more flour and knead it in to make it more manageable. Transfer to prepared tin, dust with wholemeal and cut a cross on top with a sharp knife to allow to rise evenly.
  • 5. Bake in preheated oven for 30-40 minutes. Remove from tin and tap the base of the bread. If it sounds hollow it us cooked, if not return to the oven for a few more minutes. Cool on a wire rack before serving with country butter and home-made jam for the full experience.

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