So then....... a few peeps have asked for my Soda Bread recipe. I make all sorts of soda bread (that is the fun) so I will just start with 2 simple versions here........one 'dairy' and one 'non-dairy'. Also there are a couple of ways that it can be 'baked', with an oven and without (best for MH's and boats etc).
I should point out before I list the recipe and method of each that there are a few notes to be observed....
Baking Soda is NOT Baking Powder (too much of either will taste 'metallic') (
Where vinegar is used you will not 'taste' it in the finished product
In an ideal world all small measurements are best done on 'micro scales' but as few of you will have these you will need to use the small measuring spoons (1/2 tsp, 1tsp, etc).
One level measuring teaspoon of soda is 5g
One level measuring teaspoon of tartar is 4g
One level measuring teaspoon of salt is 5g
These recipes are for two people to eat in one sitting, if you need more then increase as required.
Flours used can be plain or bread flour of any type you like (but not self raising)
I don't 'do' ounces so these recipe's are in grams!
Utensils required:
Accurate weighing scales
large mixing bowl
sieve
hand whisk or similar
spatula or wooden spoon
baking tray (or medium size frying pan, preferably with a lid)
baking parchment (unless you have really really good non stick tray or pan) one piece for your tray OR 2 pieces a little larger than your frying pan.
Traditional Soda Bread:
Dry ingredients
100g wholemeal flour
100g plain white flour
4g Baking Soda
8g Cream of Tartar
4g fine salt
Wet ingredients
60g full fat Greek style yoghurt
120g semi skimmed milk
Cooking method:
Either preheated oven at 220c, gas mark 7 OR frying pan pre heated on low for 2 mins on the hob
Here we go!
If using oven pre heat to 220c before starting and line baking tray with parchment.
Mix all the dry ingredients into the bowl (sieve the soda and tartar powders, or rub between your fingers, to breakdown lumps) and mix well with the whisk or a fork).
Put the yoghurt in a bowl and add about 30g of milk and stir well with a fork until smooth and creamy (no lumps) then add about half of the remaining milk, mix, then add the rest and mix till smooth (if you add all the milk at once it will be tricky to mix).
If you intend to cook this on the hob, place the frying pan on low now.
Then add the liquid to the bowl of dry ingredients and stir well with a spatula or spoon just enough until there are no signs of dry flour left. Do not over do this, you are not kneeding, in fact minimum handling is best. The mix will be fairly 'sloppy' so do not be alarmed.
Tip the mixture onto the parchment on the baking tray and level out to a round with the spatula (a little flour sieved on top can help here) and gently flatten out to a thickness of about 30 mm or just over an inch. If you are using the frying pan method then place one of the pieces of parchment on a large plate and do the same.
In the case of the oven method, cut a deep cross nearly all the way through to the base into the round to help the rise during baking. Into the oven for about 20 to 25 mins then remove and tap base, if hollow sound then good otherwise back in for another 5 mins perhaps.
If cooking on the hob, do NOT cut a cross as you want the round to be stay quite flat, simply slide the dough with the parchment onto the frying pan. Keep the heat on low and set timer for 8 mins. After this time place the other piece of parchment (remember that?) over the pan with an upside down plate and use this to help flip over to the other uncooked side, slide back in to the pan on the paper (removing the previous paper on the cooked side and retain this) and cook for another 8 mins. Then repeat this process again for 8 mins each side.
Once cooked place the bread onto a cooling rack and wait at least 30 mins before slicing or it will be a bit 'gummy'.
Eat with butter and jam or what ever sweet stuff takes your fancy!
Non Dairy Soda Bread (more versatile and easier!)
Dry ingredients
200g plain white flour
4g Baking Soda
8g Cream of Tartar
4g fine salt
Wet ingredients
140g water
10g (2 tsp) cider vinegar (or red or white wine vinegar)
Once you have added the vinegar to the water the instructions are the same as before. Do not worry about the vinegar, you will not be able to taste it, it is there in order to provide the acidity needed for the soda to work.
Cool as the previous version and enjoy with what ever you like! This version is closer to 'real bread' and well suited to savoury as well as sweet.
I have spent many months perfecting Soda bread and these are the best versions so far. Feel free to experiment with both the ingredients and the methods of cooking. I appreciate that it might all feel a bit too 'prescriptive' but really it is quite easy (very easy actually) and you can modify as you wish. The element that is sensitive to excess is the soda so be careful with that. As for the amount of liquid you may need to 'up' or down' the amount by 10 to 20 grams depending on the flour you use (they all behave differently).
Try adding sultanas or raisins for a fruity version! (about 50 to 100g) or grated parmesan cheese and finely chopped chives or paprika for a savoury version. You can add seeds etc, you can go mad!
My current personal favourite is 50% extra coarse wholemeal and 50% wholemeal Spelt.
Edit: I had a few other photo's just here but somehow they have disappeared! I will see if I can recover them soon :)
© 2020 G.Connolly
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