Name: Soda bread
Yield: Makes 1 loaf
Ingredients: 227g self-raising flour; 5ml (1 tsp) bicarbonate of soda; 2,5ml (½ tsp) baking powder; a pinch of salt; 227g brown bread wheat flour; 300ml Bulgarian yoghurt; 15ml (1 tbsp) fynbos honey; 15ml (1 tbsp) extra virgin olive oil; 60ml (¼ cup) sorrel, rinsed and finely chopped

The beauty of soda bread, and surely one of the reasons it’s been so popular for centuries, is that it’s relatively quick to make. It’s a popular bread all over Europe and is included in everything from breakfast to Christmas dinner. There’s a sweet South African streak from fynbos honey in this recipe.

Print Recipe

Soda bread

Serves: Makes 1 loaf

Cooking Time: 1 hr

Ingredients

227g self-raising flour
5ml (1 tsp) bicarbonate of soda
2,5ml (½ tsp) baking powder
a pinch of salt
227g brown bread wheat flour
300ml Bulgarian yoghurt
15ml (1 tbsp) fynbos honey
15ml (1 tbsp) extra virgin olive oil
60ml (¼ cup) sorrel, rinsed and finely chopped

Instructions

Preheat the oven to 190°C, and grease a 20cm round cake tin.

Sift together the self-raising flour, bicarbonate of soda, baking powder and salt, and add the brown bread flour.

Mix together the yoghurt, honey, olive oil and sorrel in a separate bowl, and stir into the flour until a sticky dough is formed.

Transfer to a floured work surface and knead lightly, place into the cake tin and cut an ‘x’ into the top before baking in the preheated oven, 45 – 50 minutes. Leave to cool on a wire rack.