IRISH SODA BREADS

BROWN SODA BREAD.

Bake 40 mins @ 200*

100 g plain white flour

250 g wholemeal flour

50 g porridge oats

1 level teasp Salt

1 heaped teasp sugar

200-250 ml buttermilk

2 teasp pinhead oatmeal or flaked oats.

Method

1. lightly dust with flour a flat baking tray.
2. Put wholemeal, oats and sugar into bowl. Sieve in white flour, salt and bread soda and mix well. Form a well in centre of mixture.
3. Add enough milk gradually and draw in flour gradually from sides to form a dough that is soft but not too sticky. It should form a ball.
4. Put dough on lightly floured table and knead lightly with the heel of the hand bringing the edge to the centre about 10 times. Turn upside down and place on a floured baking sheet. Flatten the top just a little. 
5.  Cut a deep cross through the centre of dough. Brush with a little milk and place in the oven.
6. Bake for 40 mins until well risen, a good colour. It should have a hollow sound when tapped gently on the bottom
7. Cool on a wire tray. Wrap in damp clean tea towell to cool if a softer crust is desired.

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Brown Soda Scones

Follow Brown Soda Bread Recipe through step 3. but devide dough in two small circles.

1. Cut each circle into 8 even sized triangles
2. Bake on floured tray for 15-20 mins.

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No Buttermilk! Mix 275 ml fresh milk and acidify with 1 x 125 pot of plain yogurt

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WHITE  SODA BREAD.

Bake 40 mins @ 200*

400 g plain flour

1 lv teasp salt

1 lv teasp Bread Soda

2 rounded teasp Sugar

300 ml buttermilk

Method

1. Sieve flour salt and breadsoda into a bowl
2. add sugar, mix well. Form a well in centre of bowl and gradually adding milk draw in flower from sides of bowl until it forms a soft but not sticky ball.
3.  Knead lightly on flowered table bringing edges into centre 8 – 10 times with heel of hand
4. Turn smoothe base upwards on floured baking sheet. Flatten top a little, Cut a deep cross through the centre and brush with a little milk.

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White Soda Scones

Follow Brown Soda Bread Recipe through step 3. but devide dough in two small circles. 2cm thick

3. Cut each circle into 8 even sized triangles
4. Bake on floured tray for 15-20 mins.

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