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170g self raising flour
170g wholemeal flour
1/2 teaspoon sea salt
1/2 teaspoon bicarbonate of soda
290ml buttermilk
Soda bread is baked without yeast so it is made really quickly. That's also what this type of bread is called 'Quick bread'. The raising agent is bicarbonate of soda (or baking soda). The bread was first baked in America in the 18th century, by settlers and some groups of Native Americans.
Mid 19th century the bread became also popular in Europe. In Great Britain and Ireland it is still super popular, just like in Austria, Poland and Serbia. Snazzie wants to make the bread known to the Dutch people who maybe does not know it yet, because it tastes super-delicious!
How to make Soda Bread
Place the flours, sea salt and baking soda in a big bowl.
Add the buttermilk to the the flour mixture too.
Stir everything together with a wooden spoon.
This is a hard task but keep at it, it's worth the trouble!
Soda Bread should not be kneaded, press it quickly together by hand
Preheat the oven to 200°C
Bake the bread on baking paper on the baking tray, in the middle of the oven
When everything is well combined shape a ball from the dough.
Sprinkle flour on parchment, lay the bread on it.
Cut a cross on top of the bread with a sharp knife.
Bake the bread for app. 30 minutes until nice and brown.
Test if the bread is done by tapping the bottom, it should sound hollow.
Leave the soda bread to cool completely on a wire rack.
The firm bread has a brittle crust which taste heavenly when fresh.
Tomorrow we make our own patée to go with this delicious bread.