Brown Soda Bread
Bake this bread in a round tin or in a loaf tin
As it gives a better shape, but it may also be
Baked flat on a baking sheet. When baked in
A loaf tin it is very easy to slice.
IMPERIAL/METRIC
6 oz/175g plain flour
1 level teaspoon salt
1heaped teaspoon bread soda
10 oz./275g wholemeal
1 oz./25g Stork Margarine
a little over a pint/275 ml. Buttermilk
or sour milk.
Oven temperature: Pre-heat to Gas Mark 7 – 425 degrees F – 220 degrees C.
Shelf: Middle
Size of tin: A deep 7 inch (18 cm.) round tine or 2 lb./800 loaf tin.
Method:
1. Brush the selected tin with melted stork and dust out with wholemeal,
or grease a baking sheet.
2. Sieve the flour, salt and bread soda into a bowl. Stir in the wholemeal
and mix well. Rub in the Stork.
3. Mix very well, lifting fingers high and letting dry ingredients fall back
into the bowl.
4. Add the buttermilk all at once and mix to a soft dough using a fork,
Add more buttermilk if necessary.
5. Bring dough together with the fingers and turn out on to a table or board
Dusted with wholemeal.
6. Knead lightly until smooth. Form into a round. Place in the prepared tin or on a baking sheet.
7. Dust with wholemeal and cut a deep cross on top.
8. Bake in the pre-heated oven for 40-50 minutes approximately. Cover with lid or flat baking sheet
halfway through baking if using a tin.
9. Remove from baking sheet or turn out of the tin and tap the base, it should sound hollow when
tapped, if not return to the oven for a little while.
For extra healthy bread:
Replace 2 oz./50g wholemeal with 2 oz./50g Bran or Wheat Germ and continue as for Brown Bread.
Hint:
When bread is baked it may be wrapped in a clean tea-cloth as this helps to keep the crust soft.
One tablespoon of castor sugar added to this bread makes it delicious. Just add it to the dry
ingredients.
Bake this bread in a round tin or in a loaf tin
As it gives a better shape, but it may also be
Baked flat on a baking sheet. When baked in
A loaf tin it is very easy to slice.
IMPERIAL/METRIC
6 oz/175g plain flour
1 level teaspoon salt
1heaped teaspoon bread soda
10 oz./275g wholemeal
1 oz./25g Stork Margarine
a little over a pint/275 ml. Buttermilk
or sour milk.
Oven temperature: Pre-heat to Gas Mark 7 – 425 degrees F – 220 degrees C.
Shelf: Middle
Size of tin: A deep 7 inch (18 cm.) round tine or 2 lb./800 loaf tin.
Method:
1. Brush the selected tin with melted stork and dust out with wholemeal,
or grease a baking sheet.
2. Sieve the flour, salt and bread soda into a bowl. Stir in the wholemeal
and mix well. Rub in the Stork.
3. Mix very well, lifting fingers high and letting dry ingredients fall back
into the bowl.
4. Add the buttermilk all at once and mix to a soft dough using a fork,
Add more buttermilk if necessary.
5. Bring dough together with the fingers and turn out on to a table or board
Dusted with wholemeal.
6. Knead lightly until smooth. Form into a round. Place in the prepared tin or on a baking sheet.
7. Dust with wholemeal and cut a deep cross on top.
8. Bake in the pre-heated oven for 40-50 minutes approximately. Cover with lid or flat baking sheet
halfway through baking if using a tin.
9. Remove from baking sheet or turn out of the tin and tap the base, it should sound hollow when
tapped, if not return to the oven for a little while.
For extra healthy bread:
Replace 2 oz./50g wholemeal with 2 oz./50g Bran or Wheat Germ and continue as for Brown Bread.
Hint:
When bread is baked it may be wrapped in a clean tea-cloth as this helps to keep the crust soft.
One tablespoon of castor sugar added to this bread makes it delicious. Just add it to the dry
ingredients.
