Katie's Wholegrain Irish Soda Bread
At home in Ireland this is our "Brown Bread" recipe, an everyday bread, perfect for breakfast with irish butter and raspberry jam or with soup at lunchtime. It is easy, involves NO yeast, and NO kneading, and only pure wholegrains. With added oats this is also a great daily bread for those with high cholesterol, as it has been proved that adding Oats to your diet actively helps reduce cholesterol levels.
- 375 g Wholegrain or Wholewheat flour
- 80 g Porridge Oats even larger oats are fine
- 400 ml Milk full fat or light both work
- 3 tbsp Apple cider vinegar or substitute with lemon juice is fine
- 1 tsp Bicarbonate of Soda (also known as Baking Soda)
- 1/2 tsp Salt
- 1 tbsp Brown sugar or Honey or Maple Syrup optional
- 3 tbsp Olive oil or other light vegetable oil is fine
Preheat your oven to 175 degrees celcius.
Pour the milk into a jug or large glass and add the 3 tablespoons of vinegar to the milk and stir with a spoon. Leave this aside for a moment.
Place all the dry ingredients into a Bowl (Flour, Oats, Seeds, Salt and sugar).
Add Milk mixture (which should now have curdled a little) and the olive oil, to the bowl.
Stir well with a wooden spoon or spatula, until you have a nice wet dough.
Line a loaf baking pan with baking paper, or a round cake tin, or even a flat baking tray if you wish to create a rounded loaf.
Pour all the mixture into the pan, or directly onto the lined baking tray. Score with a wet sharp knife to create a traditional cross or X on the top of the loaf.
Place in the middle of the oven and bake for 45 - 55 mins or until fully cooked and nicely golden brown.
Remove from the oven, let it rest 1 minute and then remove the baking paper and place on a cool rack. Let it cool for at least 20 mins before slicing.