The secret is out

The result!

Its not often that I rinse and repeat with a recipe, but this one is amazing. I adapted it from a BBC Irish Soda Bread recipe by James Martin. I love it because it is unbelievably quick (no leaving it to rise) and very flexible. My version is as follows.

180g seeded flour
180g plain flour
½ tsp salt
1 heaped tsp of baking powder
½ tsp bicarbonate of soda
290ml of buttermilk or plain yoghurt or milk

**if you are using milk, you will need to add a tablespoon of white vinegar and leave it aside for ten minutes to sour**

All you have to do is put all the dry ingredients in a bowl and stir it with a whisk (this has the same effect as sifting it). You then add the buttermilk/yoghurt/sour milk and combine until it forms into a loaf. At this point don’t freak out if it is too liquid or not liquid enough, just add extra flour or liquid until it forms a nice ball. Then put in the oven on 200° (fan forced) for about half an hour, or until it sounds hollow when you tap the top.

Now for the magic bit, the extra flavours. I add about a tablespoon of poppy seeds to mine, because I love poppy seeds. I have recently been adding half a teaspoon each of ground cumin and coriander – highly recommended, great flavours if you are making it to put scrambled eggs on. I am keen to try making a sweet version by adding ground ginger and cinnamon and a tablespoon of brown sugar.

FYI – the reason that I have had to find alternatives to buttermilk is that a} the corner shop is often out of stock and b}by the time I decide to make this I am generally in PJ’s. The buttermilk or yoghurt definitely give the best results, but the milk is not a bad substitute in a pinch.

FYI #2 if you don’t have any plain flour you can use self raising – just remember if you use self raising you don’t need to add the baking powder. And if you don’t have any seeded flour you can use wholemeal or plain or whatever.

Its all good in the bread world.