Dec 13, 2010

Brown Soda Bread

This is a great little brown bread recipe, you can knock it together and have it on the table in no time, which is useful seeing as it tends to disappear just as fast, if not faster, as you can make it! This is the bread we serve with soup, you can make and bake it whilst the soup cooks, and then it'll be cool enough to slice, but still slightly warm from the oven, when you get around to eating the soup. Mmmm!

Makes 1 loaf


225g self-raising wholemeal flour
225g self-raising flour
1tsp salt
1tbsp demerera sugar
1tbsp rapeseed oil
300-450ml whole milk


  1. Preheat your oven to 220C/425F/Gas Mark 7.
  2. Sieve the self-raising flour and salt into a large bowl. 
  3. Add the wholemeal flour and sugar, following by the oil.
  4. Add the milk a little at a time until you have achieved a workable dough. Turn out onto a floured surface and knock into a rounded shape.
  5. Place on a floured baking tray and cut a cross into the top of the round with a sharp knife.
  6. Bake for about 35 minutes, or until the bread is well risen and crisp, and the base sounds hollow when tapped.
  7. Leave to cool on a wire rack before slicing and eating!

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