One heaped Cup of Strong White Flour (200g)
One heaped Cup of Plain/General Purpose White Flour (200g)
Two heaped Cups of Strong Wholemeal Flour (400g)
One and a half Cups of Porridge Oats (20g)
Three heaped teaspoonfuls of Baking Powder (24g)
One teaspoonful of salt (6g)
One half Cup of Yoghurt (the creamier the better but the cheaper ones work just as well)
One half Cup of Milk
Tap Water up to 300mg or 300ml (this will depend on the flours used).
One half teaspoonful of Bicarbonate of Soda (add to the flour if you require a more soda taste and to assist rising)
A sprinkling of Jumbo oats or Porridge oats to put on as a topping.
Just a few things to mention before starting
Firstly this is a very forgiving recipe and you can alter the quantities to suit your taste. Also Soda bread does not rely on kneading but it does rely on speed. So don’t overwork it and try to get it into the oven as soon as possible (within minutes rather than hours). Don’t be tempted to leave it standing whilst you do ‘something else’. It is also worth noting that Soda bread is meant to be eaten immediately or at least within a day (or two) of baking. However it does freeze well and emerges from the deep freeze as fresh as when it went in. Finally when it appears to be going ‘stale’ a quick zap in the microwave for 10-20 secs can bring it back to it’s youth.
Heat the oven to 180 degrees (for fan assisted) or 200 degrees (convection) ovens.
Mix all the Essential dry ingredients together.
Aerate the mixture by sifting or teasing by hand.
Gently add and mix in the Yoghurt and the Milk.
Stir in the water slowly and continue until the dough starts to come together and develops a ragged appearance.
Work the dough by hand at this stage to form the mix into a ball. Add more water if necessary but do not allow the mixture to become too sticky or too wet.
Oil the oven tray. Place the dough ball on the tray and flatten slightly to give a base of about 7-9 inches.
Pat the top of the dough gently with your wetted hand and then sprinkle on the topping of Porridge oats or Jumbo oats.
Cut a cross on top of the loaf going from one side to the other with a large knife.
Cover with an upturned 10inch baking tin or a dome of aluminium foil which can be shaped around an (empty) mixing bowl.
Place the covered loaf in the oven for 35minutes.
Turn the oven up by 20 degrees and remove the cover. Bake for a further 15 minutes.
Test the loaf by removing and tapping on the bottom. If it makes a hollow noise, it is ready. If not return it upside down to the oven for a further 10minutes. Repeat this process until done.
Remove and place upside down on a cooling tray.