Soda Bread
Photography by Aaron McLean.
The secret to good soda bread is to handle the dough as little as possible to ensure a tender loaf. Best served on the day of making, otherwise it is delicious toasted if keeping for longer. Lashings of good butter with freshly shucked oysters, or smoked salmon and a glass of Guinness make delicious accompaniments.
INGREDIENTS
1⅔ cups plain flour
1⅔ cups whole wheat flour
½ cup instant rolled oats
¼ cup sunflower seeds
1 teaspoon caraway seeds
1 teaspoon baking soda
½ teaspoon sea salt
2 tablespoons butter, diced
400–500ml buttermilk
2 teaspoons honey
flat baking tray lined with baking paper
METHOD
Preheat the oven to 190°C.
Combine all the dry ingredients in a large bowl. Using your fingertips, rub in the butter until it resembles fine crumbs.
Whisk 400 ml of the buttermilk and honey together and add to the dry ingredients. Quickly mix to a soft dough, adding more buttermilk if necessary to bring the dough together.
Tip onto a floured bench and shape into a rough round.
Transfer to the baking tray and make a deep cut crosswise in the top. Dust with a light sprinkling of flour. Bake for 35–40 minutes or until a good golden brown and the bottom of the loaf sounds hollow when tapped.
For a soft crust wrap the hot loaf in a clean tea towel, otherwise cool on a wire rack. Makes 1 loaf
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
HOLIDAY
dish HOLIDAY is your go-to magazine for summer entertainment. Chock-full of recipes to share in the warmer weather dish HOLIDAY is a one-off special edition, designed for the beach, bach, boat or back yard. Different than a regular issue of dish, it is dedicated to making the most of warm-weather leisure time, including barbecue and salad recipes, Spotify playlists, a beach read, crosswords and puzzles, fish and chip and ice cream guides and much more.
This issue is not part of the 12-month subscription and is available only at retail in Aotearoa New Zealand.