It is over two weeks since I posted this taunting photograph with the Leftovers Soup, and I have finally got around to writing the promised (and much requested) recipe. Apologies for being a bit slack.
- 125 g / 4 oz Bread Flour
- 125 g / 4 oz Plain Flour
- ½ Teaspoon Salt
- ½ Teaspoon Bicarbonate of Soda
- 15 g / ½ oz Butter
- 225 – 250 ml / 7½ – 8 fl oz Plain Yoghurt
- Beaten egg
- Salt and pepper
- Poppy seeds (optional)
I usually use ½ wholemeal flour (i.e. 4 oz Wholemeal Plain or 4 oz Wholemeal Bread Flour).
If you do not have plain yogurt, milk can be used instead but make sure that you start with a much smaller volume and work up to the correct texture.
Pre-heat the oven to 200oC.
Sift the flours with the salt and bicarbonate of soda and then rub in the butter.
Add 225 ml / 7½ fl oz of the yoghurt all at once and mix quickly to make a soft dough, adding the additional yogurt only if necessary.
Shape into a 15 cm (6 inch) diameter ‘cake’ and place it onto a floured baking tray. Score deeply with the back of a knife into quarters.
Brush with beaten egg, then grind some salt and pepper onto the top. Seeds can be added at this point if you have them.
Bake in the centre of the oven for 30 minutes.
This soda bread is best served fresh from the oven. Enjoy with some nice butter, cheese and a lovely soup – such as this rather yummy one!