Best Scottish Soda Bread Recipes

IRISH AND SCOTTISH GAELIC SODA BREAD SCONES

Steps:

• Pre-heat the oven to 220C/450F.
• Mix all the dry ingredients together in a large bowl. Make a well in the centre and add the smaller quantity of buttermilk, 400ml or 14 fluid ozs.
• Mix by hand, adding more buttermilk if necessary, until you have a soft but not sticky dough.
• Turn out on to a floured surface and knead lightly - just enough to shape the dough into a round. Flatten it to about 2.5cm/1in thick and cut out 8-10 scones, using a 7.5cm/3in plain cutter.
• Put on to a floured baking tray and bake for about 20 minutes, until well risen and golden. Leave to cool slightly on a wire rack.
• Serve with soup, stews or traditional breakfasts.

SCOTTISH SODA BREAD

Steps:

• In a large mixing bowl, combine whole wheat flour, bread flour, and 1/4 cup of the rolled oats. Blend in the baking powder, soda, salt, and butter. Make a hole in the center of the mixture and add the buttermilk. Stir until stiff dough forms. Sprinkle remaining 1/4 cup oats on bread board. Turn dough out onto board and knead for just 1 minute, shaping it as you go into a perfect round loaf. There should be a rather thick coating of the extra oats on the outside of the loaf.
• Cover baking sheet with parchment paper or lightly grease it. Place loaf seam side down on top of baking sheet. With sharp knife, make a cross slash in the top of the loaf about 1/2 inch deep. Preheat oven to 375°F Bake for 35 to 40 minutes or until loaf sounds hollow when tapped. Transfer to rack and brush generously with melted butter. For good slicing, cool for at least 4 hours. Makes 1 loaf.
• Great Whole Grain Breads B. Ojakangas.

SCOTTISH SODA BREAD

Steps:

• 1. Preheat the oven to 375ºF. Sprinkle flour on any round or square cake pan or pie plate and set aside. 2. Place the flour, sugar, baking powder, baking soda, salt, and caraway seeds (if using) in a large mixing bowl. Add the butter and work it in with your fingertips until the mixture is crumbly and even in texture. Add the buttermilk and stir with a wooden spoon just long enough to moisten the dry ingredients. 3. Knead the mixture in the bowl for a minute. (The purpose of the kneading is not to develop gluten, as with yeast dough, but simply to mix the dough thoroughly-so don't overdo it.) If the dough is too sticky to handle, add a little more flour. 4. Shape the dough into a ball about 8 inches in diameter and place on the prepared pan. Dip a sharp knife in flour and use it to make two deep cuts into the loaf (almost-but not quite-to the bottom) in the shape of a plus sign. As the bread bakes, the cuts will spread apart. 5. Bake for about 30 to 40 minutes, or until the bread is golden brown and spread out like an open flower. Cool on a wire rack. To serve, pull the bread apart at the cut lines and tear off pieces.