Thanks to Hidden for the bread baking challenge which we agreed between us, and I hope your loaf has gone well - looking forward to hopefully seeing a photo soon!
Here is a link to the previous thread about bread that Jimtom did, which is well worth a read as there are lots of great recipe suggestions there:
My attempt at baking bread went well – I chose a recipe from one of Jamie Olliver’s books (‘Everyday superfood’) and the recipe is for:
Rye Soda Bread.
- (It serves 6).
250g wholemeal flour, plus extra for dusting
100g rye flour
50g porridge oats
1 teaspoon bicarbonate of soda
1 large egg
300ml tub of buttermilk or natural yoghurt
1 level teaspoon of sea salt
Preheat the oven to 190’C/375’F/Gas 5.
Place both flours, the oats, bicarbonate of soda and salt in a large bowl and mix together.
In a separate bowl, whisk the egg and buttermilk/yoghurt together, then use a fork to stir the egg mixture into the flour.
Once it starts to come together, use your lightly floured clean hands to pat and bring the dough together.
Shape the dough into a round ball and place on a lightly floured baking tray, dusting the top lightly with flour too.
Use your hands to flatten the dough into a disc, roughly 3cm deep.
Score a cross or star into the top with a knife, about half a cm deep, then bake in the centre of the oven for 40 to 45 mins, or until a firm crust has formed and it sounds hollow when tapped on the bottom.
Transfer to a wire cooling rack, and serve slightly warm.
Jamie Olliver describes the recipe as "Super-fast, super-easy" and I have to agree with him - it is really quick and so easy to make. I used natural yoghurt for my loaf, and I've had some for lunch today, and it was soooooo delicious - and also filling. I'll definitely be baking this bread again.
Not sure how long it will keep, and I'm wondering if I can freeze it. Has anyone done that with soda bread, and does it work out ok?