As a little girl I spent a lot of my summer holidays across the road at my neighbours house and it was her who first introduced me to soda bread. Being allowed to bake anything felt like such a treat when I was wee and I have such fond memories of shaping the dough and waiting impatiently by the oven as the aroma of freshly baked bread made my belly rumble!
For this week’s theme, soda bread was the obvious choice. I’ve never baked with yeast before (although I do have some in the cupboard just waiting to be turned into something delicious!) so keeping it fairly basic seemed like a good idea. I added sundried tomatoes and capers to add a little oomph but this is still one of the simplest bread recipes there is!
- 250g plain flour
- 250g wholemeal flour
- 2 tsp bicarbonate of soda
- 3/4 tsp salt
- 400ml buttermilk
- 100g sundried tomatoes, finely chopped
- 2 tbsp capers
- Preheat your oven to 200°c. Sift the plain flour into a mixing bowl then add the wholemeal flour, bicarbonate of soda and salt. Mix together.
- Slowly add the buttermilk to the bowl, mixing as you pour. Add in the tomatoes and capers and mix until evenly incorporated into the dough.
- Tip your dough out onto a floured surface and roughly shape into a round. Pop it onto a lined baking tray and bake for 40 minutes.
This bread freezes well – just slice it first and pop in a freezer bag with parchment paper between slices to stop them sticking together.