RecipesPies & Baked Goods

Quick and easy soda bread

by Micaela Harrasser

I love this recipe because it’s super easy to assemble and it doesn’t require waiting steps, which means in less than 1h you go from assembling the ingredients to taking the beautiful loaf out of the oven. This is the lactose-free version, inspired by Nigel Slater’s recipe on The Guardian. If you don’t mind dairy, just switch the dairy-free buttermilk for the dairy one. This bread is quite dense, so I’d recommend using it as a (toasted) base for gorgeous spreads or as vessel for delicious eggs, avocado or tomatoes.

Because of its texture it can harden and dry more quickly than other breads, so if you don’t plan to use it within 2 days then freeze it down.

The flour: this bread is super versatile, so you can experiment here and try the flour combinations you prefer! In my case I like to use the bread mix with spelt (volkoren broodmix met 90% spelt) from Luna e Terra.

The seeds: same as above: I use the Omega mix from Holland and Barrett which contains linseeds, pumpkin, sunflower and sesame seeds. If you prefer to use one over the others, you can!

[rating]

Quick and easy soda bread

Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat

Ingredients

Makes 1x 550g loaf:

  • 200g all-purpose flour
  • 250g wholemeal bread flour
  • 1 ½ tsp bicarbonate of soda (for cooking)
  • 1 tsp of caster sugar
  • ½ tsp sea salt
  • 6 tbsp of seeds of choice (I like to use the Omega mix from Holland and Barrett)
  • 350ml of vegan buttermilk (350ml plant based milk + 1 ½ tbsp lemon juice)

Instructions

  1. Turn the oven to 220C and place a heavy casserole with a lid in the oven.
  2. Make the vegan buttermilk: add the lemon juice to the milk, mix well and let it sit for about 10 min until it curdles and becomes dense.
  3. In the meantime, in a large bowl combine the dry ingredients: flours, sea salt, bicarb of soda and seeds. Mix well with a spatula or your hands.
  4. Once the milk is ready, add it to the dry ingredients and mix briefly with your hands until everythting is incorporated. Note: if the milk doesn’t become dense (like normal buttermilk) it’s ok, just add extra flour to the mix. The consistency you are looking for is relatively wet but should not stick to your hands.
  5. Once the oven is at temperature, take the casserole out, sprinkle some flour at the bottom, then place the loaf in the center of the casserole dish. Put back in the oven and cook with the lid on for 25 minutes.
  6. Afterwards, remove the lid and keep cooking for an additional 10 minutes.
  7. Take out of the oven and let the bread cool down before cutting it. Enjoy!

Notes

Storage: you can also store it for up to 3 days in an airtight container. As almost all freshly baked breads, this freezes super well and you can just put the frozen slice into the toaster/under the grill for perfect results.

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