In the mean time I thought I would start trying some soda bread recipes as it is quick and easy. Instead of using yeast as a leavening agent soda breads us bicarbonate of soda or (baking soda) and buttermilk. It makes for a much heavier loaf but also a much easier quicker loaf no need for kneading or long periods of proofing either. I started a few minutes before 8am and by 9.15am I had the loaf above and that included 60 minutes of cooking time.
J loves it which was a big bonus as I have yet to really get her to enjoy normal whole wheat bread. While it did not work out as cheap as a normal sandwich loaf I did use organic flour and it would probably work out as cheap as a similar loaf from a bakers.
I am posting the recipe I used but I would say to use twice the salt and I might try using 3/4 wheat and 1/4 next time just to see if it lightens it up a bit. I used a food processor to mix the flour, butter, salt and butter the rest I did in a bowl with a wooden spoon. It also makes a massive loaf so you might think about halving the recipe if you don't think you can go through a whole loaf in 24 hours as there are no preservatives to keep it fresh this will change the baking time as well. Happy Baking!
Soda Bread
675 g Whole Wheat flour
35 g unsalted
butter
10 g bicarbonate
soda
10 g salt
280 ml buttermilk
250 ml water
METHOD
Mix the
flour, salt, bicarbonate soda and butter to breadcrumbs
Add the buttermilk and water
mix together and roll in to a ball (do not over work the mixture) cross the top
of the dough and sprinkle with porridge oats
Leave in a warm place for 15
minutes to prove
Cook at 1600c to
170oc for about 1 hour.
(When cooked if you tap the
bottom of the bread it will make a hollow sound)
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