Preparation time is 35minutes
Cook time is 10minutes
Total time is 45minutes
Serve is for 1 loaf
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Difficulty level: 3 out of 4
5 Ingredients
- 5grams unsalted butter (for greasing)
- 510grams stone-ground strong wholemeal flour (save 10g for dusting)
- 1 1/2teaspoons bicarbonate of soda
- 1 1/2teaspoons salt
- 2 cup buttermilk (plus extra if needed)
Description
This has a light, cake-like texture. As an added bonus, it requires no kneading, so is a wonderfully effort-free loaf.
Method
Step 1 of 13
Preheat the oven to 200°C. Grease a baking sheet with butter.
Step 2 of 13
Sift the flour, bicarbonate of soda, and salt into a large bowl, tipping in any leftover bran.
Step 3 of 13
Mix thoroughly to combine and make a well in the centre.
Step 4 of 13
Gradually pour the buttermilk into the centre of the well.
Step 5 of 13
With your hands, quickly draw in the flour to make a soft, slightly sticky dough.
Step 6 of 13
Do not overwork the dough. Add a little more buttermilk if it seems dry.
Step 7 of 13
Turn the dough out onto a floured surface, and quickly shape into a round loaf.
Step 8 of 13
Put the loaf on the baking sheet and pat it down into a round, about 5cm high.
Step 9 of 13
Make a cross 1cm deep in the top of the loaf with a very sharp knife or scalpel.
Step 10 of 13
Bake the loaf in the preheated oven for 35-40 minutes, until brown.
Step 11 of 13
Turn the loaf over and tap the bottom. The bread should sound hollow.
Step 12 of 13
Transfer the bread to a wire rack and let it cool slightly.
Step 13 of 13
Cut the bread into slices or wedges and serve warm. Soda bread also makes very good toast.
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