This is a more modern version of the Traditional Soda Bread, couldn’t be simpler, just mix and pour into a well-greased tin. This bread keeps very well for several days and is also great toasted.
Makes 1 loaf
400g (14ozs) stone ground wholemeal flour
75g (3ozs) plain white flour
1 teaspoon salt
1 level teaspoon bread soda, sieved (Bicarbonate of Soda/Baking Soda)
1 tablespoon sunflower oil
1 teaspoon honey or treacle
425ml (15fl ozs) buttermilk
Sunflower or sesame seeds (optional)
Loaf tin 23×12.5x5cm (9x5x2in)
Preheat oven to 200ºC/400ºF/Gas Mark 6.
Oil the loaf tin well
Put all the dry ingredients including the sieved bread soda into a large bowl, mix well.
Whisk the egg, add the oil and honey and buttermilk.
Make a well in the centre of the dry ingredients and pour in all the liquid, mix well and add more buttermilk if necessary. The mixture should be soft and slightly sloppy
Pour into the oiled tin
Using a butter knife, draw a slit down the middle.
Sprinkle some sunflower or
sesame seeds on the top. Bake for 60 minutes approximately or until the bread is nice and crusty and sounds hollow when tapped.
Cool on a wire rack.
If you want to add some additional health and crunch to your bread then mix the following into the dry ingredients before adding buttermilk.
1 tablespoon of sunflower seeds
1 tablespoon of sesame seeds
1 tablespoon of pumpkin seeds
Keep some to sprinkle on the top of bread once in the tin before putting into the oven.