If ever there was a reason to make your own bread then said bread has got to be it. It is no knead, no yeast and pretty much an instant loaf. A loaf of measuring ingredients, putting them into a bowl, stirring and slapping onto a baking tray to bake.
My love of soda derives from working as a 16-year-old in my first Saturday job at The Maids of Honour in Kew. Bill the baker made a mean loaf of this crusty, slightly damp textured bread and I loved to eat it with his mushroom soup on my lunch break. It is best eaten with loads of butter. Butter and soda bread are just the best partners and must be eaten together.
I often teach soda bread because of the no yeast, no knead technique which certainly fits well into everyone’s daily routine as opposed to finding the time to knead a loaf, especially as most of the people I teach will not have fancy food mixers to play around with.
This is a recipe that I found on the side of a packet of Rye Flour which was on offer and I always succumb to flours on sale. I picked up a bag of spelt at the same time too. They were only £1 each. Bargain to boot. Maybe these rolls will get you baking bread too. The rye could be replaced with wholemeal plain flour if you prefer.
I enjoyed these nutty little rolls with a jam I made back in the summer but hadn’t yet tried. Definitely my best to date and based on this recipe to which I added a generous heap of Ndali Vanilla powder. It is divine. Roll on next summer’s strawberries.
I am also linking my economical soda bread rolls into Credit Crunch Munch. This month’s guest host is Sarah at Dinner with Crayons. The original hosts are Helen at Fuss Free Flavours and Camilla at Fab Food 4 All.
- -100g rye flour,
- -250g self raising flour,
- -1tsp bicarbonate of soda,
- -1tsp sea salt,
- -1tbsp linseeds,
- -1tub of buttermilk (284ml) or same amount of milk with half a lemon squeezed into it and left for 10 minutes. You may need to add up to 40ml extra of milk if the dough is dry,
- -Oats for garnish.
- 1. Pre-heat the oven to 200 degrees,
- 2. Line a baking tray with a sheet of baking parchment,
- 3. Put the rye and self raising flour, salt, linseeds and bicarb into a bowl and stir to combine,
- 4. make a well in the centre of the mixture and pour in the buttermilk/milk & lemon mix,
- 5. Stir to incorporate wet mixture into the dry mixture until the mixture comes together in a all of dough (add a touch more milk if the mixture is too dry or a little flour of the mixture is too wet),
- 6. Tip onto a floured work surface and knead for a minute and shape into a round flattened ball of dough,
- 7. Cut the dough into 6 segments and place on the baking tray, brush with milk and decorate with oats or more seeds,
- 8. Bake in the oven for 20 minutes then cool on a wire rack before eating.