Wholesome, 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.
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Ingredients
400g strong white bread flour, plus extra for dusting
100g strong wholemeal flour
50g jumbo oats
10g fine salt
1 tsp bicarbonate of soda
40g unsalted butter, cubed
150g Guinness
175g natural yogurt
60g black treacle
Method
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.
Nutritional
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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