Soda bread is a lovely quick bread that can be mixed and popped in the oven in minutes. This recipe bows to the ingredients at hand and you can play around with the type of flour, the sweetener, the fat and any additions. The end result is a rustic loaf that pairs well with so many things. Smoked fish, cheeses of all varieties, leg ham, avocado or simply some excellent butter all raise this humble bread to glorious heights.
- 2c buckwheat flour
- 1 1/3c wholemeal spelt
- 3 tsp baking powder
- 1 tsp bicarb soda
- 1 tsp salt
- 1/4c golden syrup (or rice malt syrup)
- 1 egg
- 250ml buttermilk*
- 1/4c olive oil or melted butter
- OPTIONAL: fennel seeds, raisins, rosemary, thyme, etc.
*or half yoghurt or creme fraiche or sour cream/half milk.
Sift the dry ingredients into a bowl. Add any optional extras. Make a well in the middle, add wet ingredients and mix. Knead lightly. I like to shape it into 2 loaves. Bake @ 170’C for 40 mins.
Shop your pantry: I have made this loaf using all sorts of flours. Less refined flours work best in terms of flavour and texture, I think, but use whatever you have at hand.