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Soda bread

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To go with a little winter soup I had planned on whipping up some homemade bread. True to form though, I got home and we had no yeast so I had a go at my first soda bread.  In place of the yeast bicarbonate of soda or baking powder is used to leaven the bread.  This is a nice high fibre, yeast-free bread.

For me bread making is more cooking than baking, I am not crazy about precise measurements and prefer to go with a bit of this and a bit that and it usually works! My soda bread had the following, roughly:

In a bowl:

1 cup wholewheat flour
1 cup nutty wheat flour
2 teaspoons baking powder

Add to this:

1 tablespoon honey
Half a cup oats
Pinch of salt

Make a well and pour in:

About 200ml milk
(Enough to bring it all together and be pliable but not too wet.)

Knead these chaps together for 3 minutes or so. Mould the dough into a nice circle, mine was about 20cm diameter and and inch thick.  Score a cross in the top of the dough and dust with a little more flour and oats.

Pop this in the oven at a nice and hot 200 degrees, middle shelf for about 30 minutes. Easy.

It worked pretty well and has more of a scone type consistency. You can experiment with different flavours and toppings to suit whatever you are going to mop up with your fresh bread.  Enjoy.

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