Soda bread ...

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Soda bread ...

Postby KC2 » January 7th, 2018, 9:00 pm

Evening all
I've been meaning to make some soda bread for ages and in today's Observer Nigel Slater's theme was (soda) bread and butter! This is his recipe: https://www.theguardian.com/lifeandstyl ... er-recipes

He starts by putting a heavy casserole + lid into a hot oven to warm up - I have a 22 cm Le Creuset - I imagine this would be the right sort of thing. What do you think? Presumably it wouldn't come to any harm by putting it into a hot oven empty, would it?

I like the look of his butters to have on the bread as well!
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Re: Soda bread ...

Postby aero280 » January 7th, 2018, 9:48 pm

I have made the normal yeast raised bread using the "no knead method". This involves using less yeast and allowing the bread to prove in a colder environment overnight. It's cooked in the morning in a cast iron casserole that is made very hot. The lid keeps the whole thing sealed and has the same effect as spraying with water, or leaving a tray of boiling water in the oven. Check out hickybank's posts for details.

So you will be fine getting an empty casserole very hot. It survives having cold bread dough thrown into it as well!! :)
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Re: Soda bread ...

Postby KC2 » January 7th, 2018, 11:39 pm

Thanks aero :tu: :tu:
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Re: Soda bread ...

Postby KC2 » January 8th, 2018, 8:15 pm

A bit more advice please .... should I get strong bread flour or normal wholemeal plain flour? The own brands (Tesco, Waitrose, Sainsbugs) are all strong bread flour; or Allinsons does a plain wholemeal flour.

Thank you!
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Re: Soda bread ...

Postby Herbidacious » January 8th, 2018, 9:26 pm

My copy of the BBC good food magazine arrived at the weekend, and has a recipe for soda bread which Emma Freud says ‘takes literally five minutes from having the idea to putting it in the oven.” I would like to think she is too well-educated to use the word ‘literally’ to mean the opposite. I was considering making it. All this talk of heating casserole dishes and what type of flour, is making me wonder if there is more to it though!
Anyway she says 500g wholemeal flour which I would image means just that, rather than strong? Her recipe has the same overall amount of flour as Nigel's, same bicarb, more salt, honey and lemon juice instead of sugar, and rosemary.
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Re: Soda bread ...

Postby Herbidacious » January 8th, 2018, 9:27 pm

Felicity on flour in soda bread in the Guardian

Soda bread can be made with white or brown flour, although, as David points out in her English Bread and Yeast Cookery, there is little point using strong bread flour here: the Irish often talk of a "cake" of brown bread, which gives you a fair idea of the texture to aim for. Moist and crumbly, rather than light and airy, is the name of the game. I'll be concentrating on the wholemeal variety – white soda bread is nice enough, but you can't beat the dark, dense, almost absurdly wholesome kind.

Patrick Ryan uses 100% wholemeal flour, "the coarser the better", in the book Bread Revolution, as does David, and Rose Prince in her Pocket Bakery book, with the caveat that it should be "properly grainy". Chef Richard Corrigan uses half wholemeal and half white flour in The Clatter of Forks and Spoons, and Darina Allen uses one part white to just over five parts wholemeal in Forgotten Skills of Cooking.

It can't be denied that a proportion of plain flour gives a lighter result, but that's not what I'm after here. If you'd like a loaf to eat every day, then by all means swap in half the amount of white flour, but I love the nubbly texture and nutty flavour of the wholemeal loaves; they feel ridiculously good for me. Try to get the coarsest ground flour you can; health food shops are often fruitful hunting grounds, or visit the likes of Shipton Mill online.

Prince and Corrigan use rolled oats in their bread, which I'm also a fan of: the more grains the merrier.
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Re: Soda bread ...

Postby KC2 » January 8th, 2018, 10:15 pm

Brilliant, thanks for searching that out, really helpful. I've got sunflower, pumpkin and chia seeds in the cupboard so those are the seeds I'm going to use.

I'll report back when I've made it ...
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Re: Soda bread ...

Postby Herbidacious » January 9th, 2018, 2:55 pm

Sounds delish :D
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Re: Soda bread ...

Postby aero280 » January 9th, 2018, 3:23 pm

I've just found the post I made a while back about a Swedish soda bread. The recipe was from the host in the B&B.

There was some discussion about the quantity of bicarb, but she wrote down difference terms (in Swedish) for the spoon sizes...

viewtopic.php?f=13&t=14945&p=424275
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Re: Soda bread ...

Postby Pepper Pig » January 9th, 2018, 3:40 pm

I always fancied making Paul Hollywood’s having had a chum rave about it. Still haven’t got a round tuit. ;)

https://www.bbc.co.uk/food/recipes/soda_bread_24837
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Re: Soda bread ...

Postby KC2 » January 9th, 2018, 7:06 pm

Both those recipes look good - I got the wholemeal flour today but had to get Carrs as all the others were either strong, extra strong or self-raising ...
The buttermilk comes in a 300 ml carton - Nigel Slater's recipe says 350 ml and I see Paul Hollywood's uses 500 ml for only 50 gm more flour and several tbsp seeds ... I had planned just to add a little milk and hope that would work! Now I've got my doubts!
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Re: Soda bread ...

Postby Suelle » January 9th, 2018, 7:31 pm

KC2 wrote:Both those recipes look good - I got the wholemeal flour today but had to get Carrs as all the others were either strong, extra strong or self-raising ...
The buttermilk comes in a 300 ml carton - Nigel Slater's recipe says 350 ml and I see Paul Hollywood's uses 500 ml for only 50 gm more flour and several tbsp seeds ... I had planned just to add a little milk and hope that would work! Now I've got my doubts!


Delia uses a little water alongside the buttermilk - her recipe uses a 285ml carton, so she's being sensible about not starting a second carton for a few mls. :)

https://www.deliaonline.com/recipes/typ ... soda-bread

I've never made soda bread, but always imagined it to be more like a large scone in texture, than like yeasted bread. Am I correct, or is it very similar to yeasted bread?
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Re: Soda bread ...

Postby KC2 » January 9th, 2018, 8:29 pm

Suelle wrote:Delia uses a little water alongside the buttermilk - her recipe uses a 285ml carton, so she's being sensible about not starting a second carton for a few mls. :)

https://www.deliaonline.com/recipes/typ ... soda-bread



Great, thanks Suelle :tu:
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Re: Soda bread ...

Postby KC2 » January 10th, 2018, 12:09 pm

Well, it's in the oven ... but the dough was incredibly dry and even though I had added the additional 50 ml of liquid to take the total up to 350 ml I had to add more in order to get it to stick together at all. I fear I have probably overworked it now so have no idea how it's going to turn out .... probably tough and leathery! But then I've never managed to make successful scones even though everyone always says how easy they are so it's more than likely my fault.

We shall see ... I have found in the past that Nigel Slater's recipes can sometimes be a bit vague - they can be more like guidelines rather than a precise set of instructions to be followed to the letter. That's why OH gets on very well with them as he is not a great one for measuring and weighing.
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Re: Soda bread ...

Postby suffolk » January 10th, 2018, 12:21 pm

I find that wholemeal flour varies considerable in the amount of liquid it absorbs ... each brand needs getting used to :, and if you buy it from a local mill it can change from batch to batch as the loads of wheat delivered to them can vary. :)
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Re: Soda bread ...

Postby KC2 » January 10th, 2018, 12:49 pm

It tastes really good!

If I could work out how, I'd post a pic ...
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Re: Soda bread ...

Postby KC2 » January 10th, 2018, 12:56 pm

My son just showed me how ... so here it is!

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Re: Soda bread ...

Postby suffolk » January 10th, 2018, 1:18 pm

Can't see it :( ... you need to click on Post Reply (bottom left) and upload a photo from there :D
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Re: Soda bread ...

Postby KC2 » January 10th, 2018, 1:51 pm

Oh dear, I'll have to try again so I'll need to get the link again from my google drive ... Easier said than done!!
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Re: Soda bread ...

Postby KC2 » January 10th, 2018, 2:18 pm

Ah, the file is too big. I'll get there eventually ...
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Re: Soda bread ...

Postby KC2 » January 10th, 2018, 2:26 pm

bread small.jpg


Try this one ...
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Re: Soda bread ...

Postby suffolk » January 10th, 2018, 3:13 pm

:hi5: That looks tasty!

This thread has got me inspired about soda bread again ... I bought some buttermilk this morning ...... :chef:
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Re: Soda bread ...

Postby KC2 » January 10th, 2018, 5:44 pm

It has already almost gone! Requests for another one tomorrow! And I'll bear in mind your comments about the flour/water absorption, suffs, thanks.
Look forward to hearing about yours!

By the way I found a recipe that doesn't require buttermilk: https://witness.theguardian.com/assignm ... 057/981380
I happen to have an unopened carton of half fat creme fraiche that I bought for Christmas and we didn't use and I was thinking about giving this recipe a go.

Suelle wrote:
I've never made soda bread, but always imagined it to be more like a large scone in texture, than like yeasted bread. Am I correct, or is it very similar to yeasted bread?


It didn't exactly turn out like yeasted bread, Suelle, and I can't remember when/if I've had wholemeal scones, although I would say it has more in common with the health food shop type loaves than the usual supermarket-baked-on-the-premises wholemeal. It was quite dense - even with only 50% wholemeal. The added seeds are really tasty.
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Re: Soda bread ...

Postby suffolk » January 10th, 2018, 6:13 pm

I often use a mix of plain yoghurt or creme fraiche with milk if I don't have any buttermilk in the fridge ... it works just as well :)
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Re: Soda bread ...

Postby KC2 » January 10th, 2018, 6:19 pm

suffolk wrote:I often use a mix of plain yoghurt or creme fraiche with milk if I don't have any buttermilk in the fridge ... it works just as well :)


Ah, good to know, cheers :tu:
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Re: Soda bread ...

Postby dennispc » January 13th, 2018, 12:36 pm

Rachael Allan bakes soda bread every day at her cookery school.

450g plain flour, 1 tsp caster sugar, 1 tsp bicarb, 1 tsp salt, 350 - 425 ml buttermilk or sour milk.

Bring together in bowl, don’t knead, form into a round shape on floured surface. Cut crosses to let the fairies out, baking tray into hot oven, 200C for about 30mins.

To make sour milk, she suggests gently heating the milk, remove from heat, add juice of half a lemon and leave at room temperature overnight.

For interest, Andrew Whitley suggests the high incidence of coeliac disease in Ireland maybe because of their love of soda bread.
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Re: Soda bread ...

Postby earthmaiden » January 13th, 2018, 6:39 pm

I used to make soda bread quite a lot - but not with buttermilk and it came out quite well with a crumb between scone and normal bread. I too have used yogurt with milk which I like very much.
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Re: Soda bread ...

Postby suffolk » January 20th, 2018, 12:51 pm

Sodabread - wholemeal with pumpkin seeds.jpg

Wholemeal soda bread with a few pumpkin seeds ... I used the River Cottage Handbook recipe for sodabread, using Duchy Organic plain wholemeal and a tablespoon of black treacle as suggested.

It's turned out very tasty ... slightly chewy in a pleasant way ... just what I was hoping for ... perfect with a bowl of squash soup for lunch.
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Re: Soda bread ...

Postby KC2 » January 20th, 2018, 7:06 pm

suffolk wrote:
Sodabread - wholemeal with pumpkin seeds.jpg

Wholemeal soda bread with a few pumpkin seeds ... I used the River Cottage Handbook recipe for sodabread, using Duchy Organic plain wholemeal and a tablespoon of black treacle as suggested.

It's turned out very tasty ... slightly chewy in a pleasant way ... just what I was hoping for ... perfect with a bowl of squash soup for lunch.


Fab!! Looks wonderful!! :hungry:
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Re: Soda bread ...

Postby suffolk » January 20th, 2018, 7:12 pm

It's pretty good even if I say so myself ... I put a pic on Gardeners World and an Irish chap living in Russia says he's catching the next plane over :lol:
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Re: Soda bread ...

Postby Zosherooney » January 21st, 2018, 7:10 am

This thread has also inspired me ! I did like this comment.....

Cut crosses to let the fairies out,
:lol: :lol:
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Re: Soda bread ...

Postby Seatallan » January 21st, 2018, 6:22 pm

earthmaiden wrote:I too have used yogurt with milk which I like very much.


Me too. Usually with a squeeze of lemon added.

Zosherooney wrote:Cut crosses to let the fairies out,


Wonderful!! :D
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Re: Soda bread ...

Postby dennispc » January 24th, 2018, 3:02 pm

Cut crosses to let the fairies out

Or

To let the devil out

Take your pick. :D
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