If you don’t have yeast but you do have baking soda and flour. “Bicarbonate of Soda” = baking soda (not baking powder). “Porridge oats” = rolled oats. The measuring is super easy, you just need an empty tin can. If you don’t have one or you prefer to measure 1 tin can = 1 and 3/4 cups
Jamie’s tin soda bread – only takes 25 minutes from start to finish!
- 200c/390f oven
- cook time 20min depending on thickness and size of bread
- 1 empty tin can (can also double as a cutter for making rolls)
- 1 tin can (1 and 3/4 cups) all purpose/plain flour
- 1 tin can (1 and 3/4 cups) whole grain flour (if you don’t have any just use plain white flour)
- 1 tin can milk (1 and 3/4 cups). Typically buttermilk for soda bread but plain milk is fine or you can approximate buttermilk by adding a squeeze of lemon or a few drops of vinegar to the milk and letting it act for a few minutes before adding. You could also use a mix of plain yogurt and milk.
- Pinch of salt
- 2 Teaspoon of baking soda a.k.a. bicarbonate of soda
- 1 teaspoon honey or sugar
- handful of rolled oats or any other add-ins you want e.g. raisins add to the dough and mix in
- mix and add flour as you go. Keep the dough slightly wet. Don’t let it get too dry. “Control the moisture.”
- knead but not for very long
- shape and place on a baking tray with a little flour underneath
- put a little olive oil or egg wash on the top then a sprinkle of oats on top for decoration
- score a cross almost all the way down
- no need to prove it as with a yeast bread
- raising is activated with heat so you can refrigerate it overnight and bake it in the morning or bake it immediately
- bake for 20 mins or less for smaller or thinner shapes
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