When you know how to make Soda Bread you literally have no excuse to not have the smell of fresh bread permanently sexing up your kitchen. It’s the easiest, quickest, messiest thing to make and therefore appeals to my entire skill set – terminal laziness, short attention span, and permanent sticky-fingerdom. No excuses. Get baking. This recipe is courtesy of Paul Hollywood, the blue-eyed Adonis of the baking world.
- 250g Plain White Flour
- 250g Wholemeal Flour
- 1tsp Bicarbinate of Soda
- 1tsp Salt
- 1tsp Soft Brown Sugar (optional)
- 420ml Buttermilk
Preheat the oven to 200’C.
Mix together both flours, the bicarbinate, salt and sugar.
Add the buttermilk and mix to form a sticky dough. Bite the bullet here, there is literally no way to do this other than getting your hands in and squidging it about. It is the stickiest thing in the universe. Put some flour on the worktop BEFORE you get stuck in because you won’t be able to touch anything afterwards. You’ll be a dough-y King Midas. More mess, less bling.
On a floured worktop roll and fold the dough together, but don’t knead it! If you want buns separate the dough into 4, otherwise just roll it into 1 big ball.
Score each ball with a big, deep cross and dust with flour.
They aren’t the prettiest things in the world, and they definitely wont be winning Miss Bread Australia 2014 anytime soon. I think the polite term is “Rustic” or “Definitely Homemade” But they taste SO good and are epic torn into soup or with heaps of cheese and pickle. You’re welcome.