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Soda bread recipe

post #1 of 6
Thread Starter 
I am the new guy in the hood but let me introduce you one of my favorite bread recipes. And here it is.

Recipe products

500 g white flour
1 egg
1 tablespoon sugar
1 tablespoon vinegar
1 tablespoon vegetable oil
1 teaspoon baking soda
1 teaspoon salt
500 g yogurt

Tangle with 3-4 tablespoons flour, baking soda, sugar, salt, vinegar and yogurt. Mixture should boil up and should be poured in previously sifted flour. Add broken egg and vegetable oil. Knead very soft dough. Put aside for 10 minutes and during this time prepare the pan in which the bread should be baked. Grease it well with vegetable oil and sprinkle with flour. Roll out dough with the same thickness in every part. Make tiny holes on the surface of the dough with a fork. Bake in preheated to 220 degrees Celsius(428 Fahrenheit) for around 25 minutes. Take out the pan and wrap in towel for around 15 minutes.

I hope you like it :)!
post #2 of 6
Looks good. I'm guessing: is the pan round like an 8 or 9 inch cake tin?
"The pressure's on...let's cook something!"
"The pressure's on...let's cook something!"
post #3 of 6
Thread Starter 
yes, amazingrace, around that size.
post #4 of 6
Here's my family recipe for the Scottish version of soda bread

This is the Scottish version of Irish soda bread, it orginates from Lorne in Argyllshire. It's great eaten warm, spread with butter.
8 oz plain flour (sifted)
2 oz malted wholemeal flour
4 oz wholemeal flour
2 oz rolled oats (reserve a few for the topping()
1 teaspoon of salt
2 teaspoons bicarbonate of soda
1.5 oz butter, cubed
4 oz cooked, mashed potatoes
1 tablespoon of Scottish heather honey (or any other runny honey at a pinch!)
Half a pint of buttermilk.
For the glaze: 1 tablespoon of heather honey mixed with one tablespoon of water.
Preheat oven to 400F/200C/gas mark 6
Put the flours, oats, salt and bicarb into a large bowl and mix well. Pour into a processor. Pulse in the butter, followed by the potatoes and honey.
Transfer mix back to the large bowl and add sufficient buttermilk to make a soft dough. Knead until smooth. Shape the dough into a long oval shape, making sure it is not less than 1 inch thick. Place on a lightly oiled baking sheet.
Using a floured wooden spoon, make indents along the top of the loaf. Brush glaze lightly over loaf and sprinkle with the reserved oats. Bake in preheated oven for about 40-45 mins, until brown and well risen. Transfer to a wire rack to cool.
post #5 of 6
Ishbel would you kindly show us a photo of your finished soda bread. Please! A question arises:

Please contrast your use of "wholemeal flour" versus "malted wholemeal flour". I really am interested in pursuing your recipe with knowing the difference(s) of those two flours.


Best and I'm a foodie.   I know very little but the little that I know I want to know very well.



Brot und Wein
(1 photos)

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.



Brot und Wein
(1 photos)
post #6 of 6
Photographs? Are you MAD?! It takes me all my time to TYPE on here, never mind add photographs!!

I don't know where you live, but here in the UK, we have lots of different types of flour - including malted wholemeal (sometimes sold as malted wheatmeal). I've usually got plain flour, self-raising flour, wholemeal and malted wholemeal in the pantry.

It adds a little sweetness/nuttiness to the bread. If you can't get it, use all wholemeal flour.
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