For the last two weeks or so, we have been without our usual loaf of wholemeal bread. The first week we forgot to buy it from the supermarket, and the second week, they didn't have our type in stock. So just recently my mum asked me to make some of my wholemeal brown bread. It was in the afternoon when she asked, and I wasn't really in the mood to go through the proving process, so after a few moments thought I said, "How about some soda bread?" Soda bread is so useful in that you don't have to wait for it to rise. A bit of bicarbonate of soda and its all ready for the oven.
Serves: 20 Kcals/serving: 84 (based on the brands I used) Cooking Time: 45 mins Temperature: 200 ༠C/ 180 ༠C fan/400 ༠F/6 Gas
500g wholemeal flour 400ml soya milk 1/2 tsp salt 2 tsp bicarbonate of soda
Soda bread first started being made in the mid 19th century by the Irish when bicarbonate of soda began to be used as a leavening agent. The Irish did not traditionally make bread from yeast, so this was a good way to get their bread to rise. They made a cross over the top of the dough to help make it bake evenly, which was more difficult to achieve with iron griddles than the modern ovens we use today.