Irish Soda Bread
recipe was given to me by Siobhan Gough, the young Irish
head chef at Slice Delicatessen & Bakery in Shanghai.
Actually its her grandmother's recipe which has been handed
through the generations. Its on the menu for the ‘Ploughman’s
Plate’ and goes down a treat with a strong cheddar cheese
because of its intense whole wheat flavours and dense texture.
It is quick
and easy to make. Natural yoghurt is hard to come by in
China so when we were testing it, we used the typical semi-sweet
yoghurt and this gives it an extra special sweetness that
I really like. You can add one tablespoon of sunflower
linseeds, pumpkin seeds, walnuts, almonds, sesame seeds
to create your own multi cereal version.
from "Global Baker - Dean Brettschneider")
215g plain flour
10g baking powder
5g baking soda
5g cream of tartar
good pinch of salt
225g whole wheat or wholemeal flour
20g treacle, honey or golden syrup
225g natural yoghurt
rolled oats for decoration
Makes one loaf 21cm long x 9cm wide x 8cm high
1. Sieve the plain flour, baking powder, baking soda, cream
of tartar and salt into a large mixing bowl, add the whole
wheat flour and stir together. Add the milk and natural yoghurt
using a wooden spoon, stir the mixture together until the
mixture is well combined and is almost batter like in consistency.
are not looking for a elastic dough so don’t be alarmed
and tempted to all more flour.
Pour the mixture into the greased baking loaf and level the
top smooth, then sprinkle with rolled oats.
Using a large
flat plastic scraper with its edges brushed with oil, push
the dough lengthways, half way down into the batter and pull
it out again. This will create a place for the loaf to split
when rising during the first stages of baking.
4. Place directly into a preheated oven set at 180 - 190ºC
and bake for almost 1 hour or until a cake skewer comes
out clean when inserted.
Remove from the oven and tip out onto a cooling rack.