This fantastic and versatile recipe is quick to prepare and cook. Crucially it requires no yeast, no kneading and not even any bread flour! It is a fabulous bread that tastes amazing, especially warm from the oven, and it is great for toasting.
This recipe has been developed especially for Rangemaster by Product Training Manager Lindsey Payne.
- 200g plain white flour
- 150g spelt flour
- 50g oats (plus a few to sprinkle on top of the loaf)
- 1 teaspoon salt
- 1 teaspoon baking soda
- 300ml whole milk or oat milk/Almond milk/Soy (unsweetened)
- 1 tablespoon of apple cider vinegar (could use lemon juice or white vinegar)
Equipment
- Large bowl
- Baking tray
- Teaspoon measure
- Tablespoon measure
- Measuring jug
- Set the oven to 220° - if you are lucky enough to have a multi-function oven the set it conventional if not then fanned is absolutely fine
- Add the vinegar to the milk and mix in the jug
- In the large bowl mix together all of the dry ingredients
- Add almost all of the milk mixture to the flour and mix to form a ball – it should be slightly sticky but not so sticky you can’t get it out of the bowl. Add a little more flour and or the little bit of left over liquid as needed.
- Flour the baking tray and put the ball of dough onto the tray, flatten the top slightly and then cut a deep cross in the top of the dough (this ensures the loaf cooks all the way through)
- 6 sprinkle oats onto the top and then place into the hot oven. If using the conventional setting ensure that the oven shelf is in the lowest position. If using a fanned oven place the loaf on any shelf.
- Cook for 30 minutes
- Best eaten on the day it is made but it will keep for a few days in an airtight tin.
Cook’s notes
Flour – you can make soda bread with any wholemeal, brown, whole-wheat, ancient grain flours (e.g. rye, emmer etc). Just use the same overall quantity and you may need a little more or less liquid.
Liquid – always reserve a little of the liquid just so as not to get a too sticky dough. If it is too sticky simply add a little more flour
Milk – any milk can be used or you could omit the vinegar and use buttermilk instead of milk.
