contains dairy and gluten
Personally and as a recipe writer for TSM, I’ve always had ambitions to make sourdough bread. But having to feed a sourdough starter every day just isn’t something I’m going to get done. Trust me, I’ve tried, and months later I’ve found some sad looking starter hidden at the back of the fridge.
This is where soda bread comes in. You can whip it up in 15 minutes, involve the kids in a bit of light mixing, and then you have delicious bread less than an hour later.
Here I’ve used a blend of wholemeal spelt and rye. These flours offer more nutrition and have less impact on blood sugar levels than standard white flour. But if that’s too adventurous for you, you could try a basic wholemeal baker’s flour for your first go.
This is best sliced thickly and eaten warm with dollops of nut butter or tahini, or stored in the freezer for emergency toast!
- 600g - wholemeal spelt flour
- 400g - rye flour
- 2tsp - bi-carb soda
- 800mL - buttermilk or yoghurt* (see notes in step 3)
- Preheat the oven to 180 degrees Celsius.
- Put the flours and bi-carb soda in a bowl – don’t worry about sifting – who has time!
- Add the buttermilk or yoghurt and mix well. Small children are always useful here. You should end up with a dough that is slightly sticky, but if it feels too wet, add a touch more flour. *I use a cheat’s method for making buttermilk, which is adding 1 tablespoon of apple cider vinegar to milk and letting it sit for 5 minutes. You can use a mix of buttermilk & yoghurt if you like.
- Divide the dough in half and form into two rounds on a large baking tray.
- Bake in the oven for 45-50 minutes. The bread will be done when it sounds hollow when you tap it on the bottom.
- Leave to cool before slicing into thick pieces to serve or freeze.