• 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. 

    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

    1

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

    2

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

    3

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

    4

    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.

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