SIMPLE SODA BREAD | BREAD RECIPES | JAMIE OLIVER
You can’t beat the smell of freshly baked bread wafting through the house, and it’s such a rewarding thing to learn how to make. The great thing about this simple recipe is that you can whack it straight in the oven without having to wait hours for the dough to rise. Bonus!
Total Time 1 hours 10 minutes
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 190°C/375°F/gas 5.
- Place the flours, oatmeal, bicarbonate of soda, sugar and 1 teaspoon of sea salt in a large bowl and mix together.
- In a separate bowl, use a balloon whisk to beat the egg and buttermilk together.
- Use a fork to stir the egg mixture into the flour, then as it starts to come together, use your hands to pat and bring the dough together.
- Shape the dough into a ball and place onto a lightly floured baking tray. Use your hands to flatten the dough slightly so you end up with a disk, roughly 6 to 7cm thick.
- Score a cross into the top of the bread with the blunt edge of a knife, then bake in the centre of the oven for 50 to 60 minutes, or until a firm crust has formed and it sounds hollow when tapped on the bottom.
- Turn the bread out onto a wire rack to cool, then serve slightly warm with some soup or a nice wedge of cheese.
Nutrition Facts : Calories 195 calories, FatContent 2.2 g fat, SaturatedFatContent 0.4 g saturated fat, ProteinContent 9.4 g protein, CarbohydrateContent 37.8 g carbohydrate, SugarContent 2.9 g sugar, SodiumContent 0.9 g salt, FiberContent 4.2 g fibre
SEEDED WHOLEMEAL SODA BREAD RECIPE - BBC GOOD FOOD
Shop-bought bread can be loaded with salt, sugar and preservatives, so try making your own for a healthier loaf. It takes only 10 minutes to prepare
Provided by Sara Buenfeld
Categories Lunch
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield Cuts into 10 slices
Number Of Ingredients 5
Steps:
- Heat oven to 200C/180C fan/gas 6 and line a baking sheet with baking parchment. Put the flour, seeds, bicarbonate of soda and a pinch of salt in a large bowl and mix to combine. Stir the treacle into the yogurt mixture and, when the treacle dissolves, pour onto the dry ingredients. Stir together with the blade of a knife until you have a soft, sticky dough. Leave for 5 mins (this allows time for the liquid to absorb into the bran).
- Tip onto a lightly floured surface and form the dough into a round about 18cm across. It will still be very sticky, so don’t over-handle it – treat it like scone dough rather than bread dough. Lift onto the baking sheet and bake for 25-30 mins until the crust is golden and the loaf sounds hollow when tapped underneath.
Nutrition Facts : Calories 183 calories, FatContent 4 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 27 grams carbohydrates, SugarContent 3 grams sugar, FiberContent 5 grams fiber, ProteinContent 7 grams protein, SodiumContent 0.3 milligram of sodium
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- Pre-heat the oven. Rub some oil around the inside of a 1kg/2lb loaf tin or insert a baking liner. Put the flour, bicarbonate of soda, Vitamin C if used, sugar and salt into a bowl, stir to combine and sieve into a mixing bowl. Measure the boiling water into a jug and add the cold water. Add the yogurt and lemon juice, if used, and stir to combine. Pour this into the mixing bowl and stir everything together to make a soft, sticky dough. Drizzle the oil over the sticky dough and using a spatula, turn the mixture a couple of times in the bowl to encourage the formation of a doughy mass. Tip the dough into the prepared tin and smooth the top. Brush some oil over a piece of tin foil. With the oiled side down, cover the tin creating a dome so the bread can rise during cooking. Bake for 55 minutes. Carefully remove the tin foil and bake for a further 10 minutes. Turn the loaf out onto a wire rack. The bottom should sound hollow when tapped. Cool completely before slicing.
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