Revision as of 19:48, 23 February 2024

Soda Bread

A great option if you're intolerant to yeast. This is also diary free.

200 g plain white flour.
150 g wholemeal flour.
50 g oats plus extra to scatter on top.
1 teaspoon salt.
1 teaspoon baking soda.
200 ml oat or almond milk.
1 tablespoon white wine vinegar (or lemon juice, or apple cider vinegar - let's call this the acid for the recipe).

Preheat your fan oven to 200°C or 220°C. Dust a baking tray with a little plain flour.
Mix all the dry ingredients and add the milk and vinegar.
I'm doing this in my Kenwood, so will use the dough hook on speed 1 for 2 minutes and speed 2 for 1 minute.
It will form a rough dough ball.
Place the ball of dough on your baking tray and cut a deep cross in the centre. This is really important as it helps the centre of the bread to cook properly – so cut nice and deep, almost to the bottom.
If you wish, you can dust the loaf with a little flour and a sprinkle of oats.
Place the bread in your preheated oven for 30 minutes.

@@ Line 17: / Line 17: @@
 == Directions ==
 # Preheat your fan oven to 200&deg;C or 220&deg;C. Dust a baking tray with a little plain flour.
-# Mix all the dry ingredients together thoroughly.  I'm doing this in my Kenwood, so will use the dough hook.
+# Mix all the dry ingredients and add the milk and vinegar.
-# Add the milk and vinegar, and stir to combine.
+# I'm doing this in my Kenwood, so will use the dough hook on speed 1 for 2 minutes and speed 2 for 1 minute.
-# Keep stirring until the ingredients come together as a dough.
+# It will form a rough dough ball.
 # Place the ball of dough on your baking tray and cut a deep cross in the centre. This is really important as it helps the centre of the bread to cook properly – so cut nice and deep, almost to the bottom.
 # If you wish, you can dust the loaf with a little flour and a sprinkle of oats.