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Medieval oat soda bread

A lot of Medieval breads made use of oats, so for this soda bread, I've used oats in place of some of the flour. It is vegan friendly.

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8oz oats (blended to oatmeal)

8oz strong white bread flour

1 tsp salt

2tsp level bicarbonate of soda

1tsp scant of cream of tartar

3 tbsp vegetable margarine

1 tsp white sugar

350ml soya milk

1 tsp apple cider vinegar


Preheat your oven to 160 degrees/140 degrees fan. 

Put the soya milk in a separate bowl, add the apple cider vinegar and set aside to curdle. This mimics the consistency of buttermilk, always popular in soda breads. 

Put your blended/fine oatmeal, flour, salt, bicarbonate, cream of tartar and sugar in a bowl and mix well. 

Rub in the vegetable margarine. 

Add in all the soya milk and knead into a rough dough. It should be quite a wet dough. 

Place the dough on a lined baking tray and form into a circle, putting a horizontal and vertical slash in the top with a sharp knife. 

Cook for approx. 35 to 45 minutes until golden in colour and hollow when the base is tapped. 

This is nice served in torn up chunks with cheese and salad. 

Added by: Grahame Huskisson

Tags: Bread Oats Soda Bread

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