Brown Soda (Wheaten) Bread
Unlike yeast-raised bread, the reaction of soda and buttermilk
is swift, so speed and light hands are essential for success
Ingredients
• 450g/4 cups wholemeal wheat flour
• 175g/11⁄2 cups plain white flour
• 1 rounded teasp bicarbonate of soda
• 1 teasp salt
• About 450ml/2 cups buttermilk
• Oven temperature: 200°C/Gas 6
1. Mix flours, soda and salt in large bowl. 2. Add sufficient buttermilk to make a soft dough. 3. Flour your hands, work on and then
knead briefly and lightly until dough is smooth. Shape into a circle 4cm /11⁄2 inches deep. 4. Take a sharp, floured knife and cut a deep
cross on the top. 5. Place on a baking tray and bake for 40–45 minutes. Test that it is cooked by tapping the bottom of bread, it should
sound hollow. Cool on a wire rack. Eat the same day. Note: White soda bread is made with all plain white flour.
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