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.
- 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
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.