I’m not a bread kind of girl. I know people that live for toast but not me. That is, unless it’s soda bread. I could eat soda bread all day, everyday. Preferably spread thick with salty butter and honey or heaped with smoked salmon and a drizzle of lemon juice. My Irish family are all great cooks, whether it’s a roast, apple pie, lasagna or strawberry mousse (my favourite ever dessert, I don’t think I’ve had a birthday without it) food is always delicious and my aunties in particular knock up a mean soda bread. I’ll never bake one half as good but when the craving struck I decided to have a go. My mini loaf was neither a raging success nor a huge disappointment and it did the trick!
*Because making the bread is quick and I wasn’t sure I’d blog it I didn’t take any ‘process’ pictures. Instead you’ve got a breakfast overload. Enjoy!
Preheat the oven to 190C
- 250g wholemeal flour
- 50g oats
- 230ml buttermilk
- 15g butter
- 1/2tsp salt
- 1/2tsp bicarbonate of soda
**Double for a normal sized loaf**
Sift the dry ingredients into a bowl and rub in the butter.
Pour in the buttermilk and mix it up quickly, you’ll have a really sticky dough.
Shape the dough into a round and place on a lightly oiled piece of baking paper.
Score with a deep cross (this helps the bread to cook better inside but you may still find it slightly doughy, I did)
I had to bake my loaf for about 40 minutes and it was a small one so I’d recommend up to an hour if you’re making a larger one.
The bread should be a nice golden brown when done and should sound hollow if you knock on the bottom.
Leave it to cool a while on a wire rack before slicing.
I went for a different choice of topping to normal, a poached egg and avocado to sort me out after an early morning sweat session. It didn’t disappoint but a slice of bacon or salmon certainly wouldn’t have gone amiss.
I can never just have one slice…