Latest revision as of 14:41, 24 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. (If just using white flour, turn down the oven temperature by 40°C).
50 g oats plus extra to scatter on top.
3ml salt.
1 teaspoon baking soda.
200 ml oat or almond milk.
15ml apple cider vinegar (or lemon juice, or white wine vinegar - let's call this the acid for the recipe).

Preheat your fan oven to 200°C or 220°C for a convection oven.
Dust a baking tray with a little plain flour.
Mix all the dry ingredients, I'm doing this in my Kenwood, so will use the dough hook on speed 2 for 1 minute.
Add the milk and acid, and mix on speed 1 for 2 minutes.
It should 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 19: / Line 19: @@
 # Dust a baking tray with a little plain flour.
 # Mix all the dry ingredients, I'm doing this in my Kenwood, so will use the dough hook on speed 2 for 1 minute.
-# Add the milk and vinegar, and mix on speed 1 for 2 minutes.
+# Add the milk and acid, and mix on speed 1 for 2 minutes.
 # It should 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.