This is a really, really nice soda bread recipe. It takes minutes to prepare, is robust enough to survive very high degrees of incompetence and is therefore an ideal 'first soda bread experience'. I can tell you this with authority, because it was mine. Only after braving this was I ready to move on to Mrs. Webster's famous Ballybrista Bread, which is an experience for more advanced bread makers working in teams with the appropriate equipment. OK, So I'm messing. Sue me.
Ingredients- 225g coarse wholemeal flour
- 225g self raising flour
- 175g porridge oats
- 1 rounded teaspoon baking powder
- 1 level teaspoon baking soda
- 2 tbsp finely chopped hazelnuts
- 2 eggs
- 150ml yoghurt
- 350ml skimmed milk
Blend the eggs and yoghurt together using a fork in a measuring jug. Make up to 1 pint with the milk. Mix the dry ingredients, including the chopped hazelnuts, well in a bowl, and add the egg and milk mixture. Mix well, adding more milk if necessary to give a slightly wet mixture, and pour into a greased 900g loaf tin. Bake at 190F/375C/Gas 5 for 45-50 minutes. Turn out on a wire tray to cool.
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