Easy Irish Soda Bread by Annabel Langbein
Annabel Langbein’s Easy Irish Soda Bread
Prep time 5 mins
Cook 45 mins
Makes 1 large loaf
1½ cups each wholemeal flour and high-grade white flour
1 tsp each salt and baking soda, sifted
2 cups buttermilk
Preheat oven to 180°C fanbake and line an oven tray with baking paper.
Mix flours, salt and baking soda in a large bowl. Make a well in the centre and add buttermilk. Mix to form a sticky, soft dough. Using well-floured hands, shape the dough into a rough ball about 18cm in diameter on the prepared oven tray. Use a sharp knife dipped in hot water or oiled to cut a large cross in the top of the loaf. Bake until the loaf is golden and sounds hollow when tapped (40-45 minutes). If not eating at once, wrap in a clean teatowel and use within a day or serve toasted.
TAKE IT FREE RANGE
SERVING SUGGESTION: This is delicious for a picnic. Try it topped with smoked
salmon, capers, red onion and lemon slices or toast it for breakfast and serve with apricot jam or with lashings of butter, Vegemite and poached eggs.
SWAP IT OUT: Sometimes I like to add a cup of sunflower seeds and/or a ½ cup
soaked and well-drained kibbled wheat. You can also add a cup of grated carrot
or beetroot into the mixture when you add the buttermilk.
KITCHEN WISDOM: Measure the baking soda onto the palm of your hand then press
with the back of the measuring spoon to remove any lumps.
This recipe is extracted from Annabel’s new summer annual Annabel Langbein A Free Range Life: Endless Summer (Annabel Langbein Media, $24.95), available from Paper Plus, the Warehouse and all good supermarkets and bookshops.