Nicola’s Irish soda bread

irish-soda-bread

Many thanks to Nicola, an FoWG supporter, for sharing her recipe for Irish soda bread made with Brixton Windmill flour.

If you have a favourite recipe made with our flour, why not share it with us? Just email info@brixtonwindmill.org.

Equipment
Wooden spoon
Baking tray

Ingredients
250g plain flour
250g Brixton Windmill wholemeal flour
1 tsp salt
1 tsp bicarbonate of soda
1 tbsp treacle
400 ml natural yoghurt

Pre-heat oven
180ºC (fan), 200ºC (non fan), Gas mark 6

This recipe will make enough for 8 (small slices)

Method
1. Place flours, salt and bicarb into a bowl and mix together thoroughly.
2. Make well in centre and add treacle and then the yoghurt, keeping back a tiny bit. If the
yoghurt isn’t runny enough add a little milk.
3. Using the handle of a wooden spoon, mix the ingredients. As the dough starts to form,
discard wooden spoon and finish mixing with your hands until you have a (slightly) sticky dough.
4. Turn the dough out onto a lightly floured surface (flour the surface with the wholemeal
flour).
5. Gently roll and fold the dough and bring it together into a ball. DO NOT KNEAD.
6. Place the dough on a (wholemeal) floured baking tray. Gently shape dough into a little
‘dome’.
7. Using the back of a large knife make a cross in your dough, then insert the tip of your knife
into each of the four segments to ‘release the fairies’! Sprinkle wholemeal flour over top.
8. Bake for about 30-35 mins until golden brown.
9. Knock the bottom of your loaf to check for ‘doneness’. Insert skewer into top if you wish.
10. Leave on wire cooling rack for 15 mins and then SCOFF THE LOT!

If you can resist eating all your soda bread in one go it can be kept in an airtight container. It will last for over a week. It makes delicious toast too.

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