About the bake
This is so quick and easy to make as it does not need yeast or proving! Instead of making a cross, just bake the bread as round rolls and then once cooled, slice off the top, remove the soft bread inside to make a hollow bowl and fill with your favourite home-made soup!
Method
Step 1:
Preheat the oven to 230°C (fan 210°C, gas mark 8).
Step 2:
Place the flour, caster sugar and salt in a large mixing bowl. Stir in the bicarbonate of soda and then the buttermilk.
Step 3:
Bring together to give a soft dough, fold over once or twice until smooth but don’t over knead as you need to keep as much air as possible in the dough.
Step 4:
Turn the dough out onto a greased baking tray and shape into a round 4cm deep. Cut a deep cross in the centre to divide into 4, without cutting all the way through. Dust with a little extra flour before baking.
Step 5:
Bake the bread immediately for 15 minutes. Reduce the oven temperature to 200°C (fan 180°C, gas mark 6) and bake for a further 30 minutes until the bread is golden brown and sounds hollow when tapped underneath.
Ingredients
- 500g Allinson's seed & grain wholemeal bread flour
- 400ml Buttermilk
- 1 tsp Salt
- 1 tsp Silver Spoon White Caster Sugar
- 2 tsp Bicarbonate of soda
Utensils
- Mixing bowl
Recipe Reviews
1July2020
Made the soda bread to your recipe
Great result lovely sliced with butter
I also like your recipe converter to imperial thanks
Yum! I made this because I didn’t have any yeast. Absolutely loved the results
Very dense consistency, nowhere near as airy and light like sourdough.
Ingredients
- 500g Allinson's seed & grain wholemeal bread flour
- 400ml Buttermilk
- 1 tsp Salt
- 1 tsp Silver Spoon White Caster Sugar
- 2 tsp Bicarbonate of soda
Utensils
- Mixing bowl