Rustle up this wholesome soda bread to serve with a warming soup
Soda bread is such an easy and satisfying bread to make – no vigorous kneading, no leaving it to prove and just a few minutes to mix it together.
I’ve used khorasan flour in this recipe, an old variety of wheat that is becoming more readily available in the supermarkets. I like it because it’s full of fibre and protein but has a much lighter feel than wholemeal flour. Substitute with regular plain wholemeal flour if you prefer.
Preheat the oven to 180°C fan.
Weigh the flours into a mixing bowl and stir through the bicarbonate of soda and salt. Measure the milk into a jug and add the yogurt, stirring well until smooth.
Pour the liquid into the mixing bowl and stir until you have a rough ball of dough. Tip on to the worktop and knead briefly until you have fairly smooth ball. Rest on a lightly floured baking sheet and pat down to a 3-4cm thick disc. Take a sharp knife ad slice into eight wedges all the way through to the base. Sprinkle a little extra flour on top.
Slide into the oven and bake for about 25 minutes until deep golden brown. Allow to cool before snapping the loaf into wedge-shaped rolls and packing with your chosen soup.
Polly Webster
