Cookbook:Soda Bread

Soda Bread
Category	Bread recipes
Servings	16
Time	1 hour
Difficulty

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Ingredients

Ingredient	Count	Volume	Weight	Baker's %
All-purpose flour		2 cups	275 g	61.1%
Whole wheat flour		1¼ cups	175 g	38.9%
Baking soda		1¾ tsp	7 g	1.6%
Wheat germ		2 tbsp	20 g	4.4%
Salt		1 tsp	6 g	1.3%
Buttermilk		1¾ cups	440 g	97.8%
Total		n/a	923 g	205.1%

Procedure

1. Grease and flour an 8-inch (20 cm) round baking tin.
2. Sift the white flour into a large mixing bowl.
3. Add the other dry ingredients and mix thoroughly.
4. Make a well in the centre of the bowl, pour in some of the buttermilk and, with a wooden spoon, gradually mix the flour into the buttermilk. Alternatively, make a volcano shape on a marble slab with the dry ingredients, add the buttermilk, and mix with a knife.
5. Add more buttermilk and mix in more flour. Continue until the flour is completely absorbed into the mix. The mix should not be over-saturated, but have a slightly stretchy look. Handle it as little as possible. You can also ball it up into one or two balls, place them on a flat baking tray, and cut a cross in the top.
6. Turn the mix into the baking tin and place in a medium hot oven (180°C or 350°F) for 35–45 minutes, or until golden brown.
7. Leave to cool on a wire tray.

Notes, tips, and variations

• When sifting the dry ingredients, sift the flour and baking soda five times through a sieve. This ensures even mixing of the ingredients and gives a better result.