The Sportman’s Soda Bread
During the 1980s, my dad lived in Dublin and when I used to visit him, we always ate the local soda bread. It left a lasting impression on me, and I now use it for some snacks and starters, as well as serving it on our bread board
PREP TIME
15
MINUTES
COOKING TIME
45
MINUTES
Ingredients
125g wholemeal flour
65g self-raising flour
65g pinhead oats
30g bran
15g wheatgerm
1 tsp bicarbonate of soda (baking soda)
1 tsp sea salt
1 tbsp treacle
300ml buttermilk
Method
Heat the oven to 220C/ gas mark 7 and generously flour a baking tray.
Mix all the dry ingredients together in a large bowl.
Add the treacle and buttermilk and mix together until fully incorporated.
Turn the sticky dough out onto a well-floured work counter and knead lightly, just until no longer sticky. Form into a loaf shape and lift onto the prepared baking tray.
Bake for 5 minutes in the heated oven, then lower the temperature to 180C/ gas mark 4 and bake for 30-40 minutes. When the loaf is cooked, it should soundhollow when you tap the underside.
Or test with a skewer, which should come out clean when inserted into the centre of the bread.
