Prep 15 mins
Cook 40 mins
Soda bread is great for people with yeast allergies, but it's super tasty too. This recipe has spelt flour in it, which has a lovely nutty taste, but can be quite expensive. The dough is very free form, and prone to take off, so I tend to do this in a tin if I want it for sandwiches, but it also works well on a baking tray. I think this recipe was originally done by Hugh Fernley-Whittingstall, but was adapted by a colleague of mine.
- 284 g strong white flour
- 227 g wholemeal spelt flour
- 55 g rolled oats
- 9 g fine salt
- 20 g baking powder
- 100 ml sunflower oil
- 284 ml buttermilk
- 284 ml water
- Preheat the oven to 180C (350F).
- Mix all the dry ingredients together in a large bowl. There's no need to sieve, but mix them well - even using a whisk.
- Combine the oil, buttermilk and water in a jug, and mix briefly. Make a well in the dry ingredients, and pour in liquid. Mix using a wooden spoon for about 1 minute, until they form a homogenous sticky dough.
- Encourage the dough onto a papered or well-floured baking tray. Bake for about 40 mins at 180’C, depending on oven.