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Soda Bread Variation

A community recipe by

Not tested or verified by Nigella.com

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Introduction

A change from the regular way of cooking soda bread. This really makes a lovely crust:) I saw it on a local cooking show, and made it the same day - I made it again the following day and both times it worked a treat! I use my Le Crueset 'Dutch Oven'. Metric Measures

A change from the regular way of cooking soda bread. This really makes a lovely crust:) I saw it on a local cooking show, and made it the same day - I made it again the following day and both times it worked a treat! I use my Le Crueset 'Dutch Oven'. Metric Measures

Ingredients

Serves: 6

Metric Cups
  • 450 grams plain flour
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon cream of tartar
  • 1 teaspoon caster sugar
  • 1 teaspoon sea salt (ground)
  • 375 millilitres buttermilk (or sour milk)
  • 16 ounces all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1 teaspoon superfine sugar
  • 1 teaspoon sea salt (ground)
  • 13⅙ fluid ounce buttermilk (or sour milk)

Method

Soda Bread Variation is a community recipe submitted by Coby and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Pre-heat oven to 230°C or 210°C fan-forced. Lightly grease a medium sized iron baking pot with butter.
  • Sift flour, bicarbonate soda and cream of tartar into a large mixing bowl, repeat the process - in other words sift a second time.
  • Add sugar and salt. Make a well in the centre of the flour. Pour in buttermilk and begin mixing, working from the sides of the bowl inward, with a wooden spoon.
  • As the liquid is absorbed, put the spoon aside and work with hands to form a soft dough. Remove dough from bowl and knead 1-2 minutes on a lightly floured surface.
  • Shape into a round loaf. It is very important not to overwork this dough, so it's perfect for the 'lazy kneader' like me;)
  • Transfer dough to pot, cut a cross in the top. Place lid on the pot and place in pre-heated oven for 15 minutes. Then turn the oven down to 200°C or 180°C fan-forced and cook for a further 30 minutes. Remove from oven and serve warm.
  • Pre-heat oven to 230°C or 210°C fan-forced. Lightly grease a medium sized iron baking pot with butter.
  • Sift flour, bicarbonate soda and cream of tartar into a large mixing bowl, repeat the process - in other words sift a second time.
  • Add sugar and salt. Make a well in the centre of the flour. Pour in buttermilk and begin mixing, working from the sides of the bowl inward, with a wooden spoon.
  • As the liquid is absorbed, put the spoon aside and work with hands to form a soft dough. Remove dough from bowl and knead 1-2 minutes on a lightly floured surface.
  • Shape into a round loaf. It is very important not to overwork this dough, so it's perfect for the 'lazy kneader' like me;)
  • Transfer dough to pot, cut a cross in the top. Place lid on the pot and place in pre-heated oven for 15 minutes. Then turn the oven down to 200°C or 180°C fan-forced and cook for a further 30 minutes. Remove from oven and serve warm.
  • Tell us what you think