Editor's
note: This week from the archives is a fab recipe for soda bread
that's most certainly a bit of something different! Baking bread
became a big trend during the lock-downs and I would like to point
out that this posting originally came the month before we were all confined to
barracks - ahead of the curve some may say! This introduction covers what you need, and how to assemble but stay tuned for a pictorial
walk-through.
I promised a
treat or two … one savoury, one sweet – here's the savoury
Every
now and again a recipe catches my eye. It has been a while but
recently I came across “Guinness and Treacle Soda
Bread” in the January edition of Waitrose Food January 2020 -The
Feel Good Issue.
I
have always had a weakness for good bread. There's nothing like
home-made bread – the only problem is that it's a bit of a faff and
it takes too long … unless you're making soda bread – no yeast or
kneading needed – what's not to love.
Not
surprising then that this caught my attention. The recipe looks easy
– the photo is fab so lets give it a go. This is genuine research
– so many recipes are a let down, inaccurate – you're drawn in by
the clever photography and the Food Stylist.
What
follows is the exact recipe from the magazine, followed by some hints
and tips and finally a photo guide.
“Wholesome,
rustic soda bread looks and tastes like something that hours of love
and care have gone into. In reality, it's wonderfully simple and
with no yeast or kneading required, a warm loaf can be out of the
oven in about an hour”.
Guinness
and Treacle Soda Bread
400g strong white bread flour
extra for dusting
100g strong wholemeal flour
50g jumbo oats
10g fine salt
1 tsp of bicarbonate of soda
40g unsalted butter, cubed
150g Guinness
175g natural yogurt
60g black treacle
You can see why I fancied this loaf!
The
method and hints and tips.
Pre-heat your oven 180fan/200c/Gas 6. Grease a large baking
tray or line with baking parchment. Put the flours, oats, salt and
bicarbonate of soda in a mixing bowl and toss together. Add the
butter and, using your fingertips, rub it into the dry ingredients
until the mixture resembles coarse breadcrumbs. In a jug or second
mixing bowl, stir together the Guinness, yogurt and treacle, until
the treacle more or less dissolves – this will take a little while,
but stir patiently and it will come together.
Pour the wet ingredients into the dry and, with a spatula,
wooden spoon or firm hand, bring everything together into a rough
dough. Knead for a moment on a worktop, just until the dough has
come together, then shape into a rough ball and put on the prepared
baking tray. Dust the ball of dough liberally with flour, then use
the handle of a wooden spoon to press a deep cross into the dough,
ensuring you don't go all the way through the dough, so all 4
quarters are still connected. Bake for 50 minutes until golden,
crispy and steaming.
This is the recipe taken directly from the magazine. I've a few
suggestions that will make life easier.
It mentions “grease a large baking tray or line with baking
parchment”. In all my bread making I've never greased or lined a
baking tray. I sprinkle a non-stick baking tray with flour and
“swirl” so it covers the tray. The bread doesn't stick – ever.
If
you take your butter straight from the fridge as you begin, weigh and
cut it into small cubes and place on a piece of cling film by the
time you've weighed the remainder of your ingredients your butter
will be soft enough to rub into the dry ingredients.
With
regard to the “wet” ingredients you'll find life much easier if
you begin by weighing the black treacle directly into a small mixing
bowl. Weigh your Guinness and yogurt in separate jugs. Make sure
your mixing bowl is set on a non slip mat – if you don't have one
then use a dampened j cloth.
Gradually
drizzle the Guinness into the treacle, stirring all the time and it
will loosen, continue until combined. Use a small whisk when adding
the yogurt to prevent it splitting. The process takes no time at
all.
There's more …
