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Essential Strong White Bread Flour1.5kg
1.5kgItem price
£1.40Price per unit
93.3p/kgWholesome, rustic soda bread looks and tastes like something that hours of love and care have gone into. In reality, it s wonderfully simple and with no yeast or kneading required, a warm loaf can be out of the oven in about an hour.
Makes: 1 large loaf
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Preheat the oven to 200˚C, gas mark 6. Grease a large baking tray or line with baking parchment. Put the flours, oats, salt and bicarbonate of soda in a mixing bowl and toss together. Add the butter and, using your fingertips, rub it into the dry ingredients until the mixture resembles coarse breadcrumbs. In a jug or second mixing bowl, stir together the Guinness, yogurt and treacle, until the treacle more or less dissolves – this will take a little while, but stir patiently and it will come together.
Pour the wet ingredients into the dry and, with a spatula, wooden spoon or firm hand, bring everything together into a rough dough. Knead for a moment on the worktop, just until the dough has come together, then shape into a rough ball and put on the prepared baking tray. Dust the ball of dough liberally with flour, then use the handle of a wooden spoon to press a deep cross into the dough, ensuring you don’t go all the way through the dough, so all 4 quarters are still connected. Bake for 50 minutes until golden, crispy and steaming.
Typical values per item when made using specific products in recipe
Energy | 547kJ/ 130kcals |
---|---|
Fat | 2.4g |
Saturated Fat | 1.3g |
Carbohydrates | 22g |
Sugars | 3g |
Fibre | 1.3g |
Protein | 4.1g |
Salt | 0.7g |
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