2012 Cooking Club Week 8: Brown Soda Bread

The following recipe makes 3 loaves. Bread can be frozen for later date.

Ingredients
1lb 4ozs flour
1lb 6ozs stoneground brown flour
4 level tsps salt
2 heaped tsp bread soda
2 level tblsp caster sugar
1ltr Butter Milk
3 2lb loaf tins – non-stick
Basin for mixing
Wire Rack for Cooling



Step 1

Add brown flour to basin. Sift cream flower together with baking soda and salt and add to basin.
Mix together mixture with hands.

Mix in caster sugar



Step 2

Make well in middle of flour and add butter milk.

Mix with tablespoon until you get a sticky consistency. If mixture is still too wet add more brown flour.



Step 3

Shake some brown flour onto a work surface and tip the bread mixture out onto it. Shake some brown flour over the wet dough for ease of handling. Kneed dough into a rectangular shape.

Cut with knife into 3 equal rectangular shapes. Shake some brown flour into base of loaf tins.

Place in loaf tins.

Make cross on surface of dough to allow bread to breathe.



Step 4

Pre heat oven to 220 degrees/Gas Mark 7.

Bake for 35 minutes.

Remove from oven and tap out of loaf tins onto wire tray.

Bottom of bread may be still a bit soggy. Turn upside down in oven and allow to bake for 5 more minutes to crisp up.



Enjoy!