Adrian's rustic soda bread

Tue 26th May

Lockdown has seen a growing rise in bread making at home and the BBC has seen a 2700% increase in searches for easy soda bread recipes on the year prior. 

With this in mind, we've asked our master baker Adrian, who runs all of our bread-making classes, to share his favourite recipe for soda bread - ideal when your flour choice is limited!
 
The dough
300g flour - plain is ideal or a mix of plain and wholemeal (not self-raising or bread flour).  For gluten-free you could use chickpea or a specific mix/blend ie Dove's Farm
4g fine or crushed sea salt
1 and a half teaspoons of bicarbonate of soda
5g unsalted butter diced / oil to be vegan + additional milk or dairy-free alternative if desired to adjust the wetness of the mix
200-225ml yoghurt / vegan alternative
50g mixed seeds, I used black sesame seeds, sunflower seeds and poppy seeds 
 
Pre-heat oven to 240degrees celcius, bake in oven at 220 degrees  for 10 mins, then a further 20-30 mins at 180
 
METHOD: 
1. Pre heat oven to 240 degrees, reduce to 220 degrees celcius approx 10 mins before adding bread to bake
2. Sift flour, salt, seeds and bicarb into large bowl & gently rub in the butter/fat/oil until well distributed 
3. Add in the yoghurt/alternative a good drop at a time and stir with spoon until you have a soft dough 
4. Turn onto a floured surface and gently knead for a couple of minutes only to bring it together
5. Shape the dough into a round & place onto the baking sheet, next pr2ess gently down to flatten slightly
6. Cut tops by pushing down with sharp knife quite deeply – in a pattern similar to that shown, 
- this allows the bread to rise up/outwards and bake better and more evenly
7. Brush top of bread a with milk/alternative
8. Bake for 10 mins at 220. 
Tip: you may wish to lightly cover with foil to prevent top burning at end for last 20 mins and reduce the heat to 180 degrees celciu 
9. Remove when golden brown and on tapping base it will sound hollow.
10. Remove from tray as soon as possible and allow to cool on a rack. 

Makes one medium size – good warm with mango chutney/hedgerow jam and cheese selection.
 
You can see Adrian's forthcoming bread-making classes on our events pages