Malted Soda Bread
Soda bread is an Irish staple, made & sold everywhere, it is the quickest & easiest bread to make because it doesn’t use any yeast. No waiting around, you can be trying it still warm & fresh from the oven with rich yellow salted farmhouse butter in just over an hour. We were inspired by the Soda bread we tried at The Sportman in Seasalter recently which was dark and treacle infused. Ours is a bit lighter in flavour, uses our Kent Spiced Honey, Malt extract, Irish oats & mixed seeds for texture. Give this loaf a go, we make ours, slice and freeze so we have a ready supply for toasting and eating with our favourite Irish cheese, creamy Cashel Blue, yum!
Makes 1 Large Loaf
500g Flour (try ½ Wholemeal or Spelt & ½ White)
150g Irish oats (we used Flahavan’s Multi seed oats)
2tbsp Mighty Fine Things Kent Spiced Honey
2tbsp Malt Extract
15g Bicarbonate of Soda
10g Flaked sea salt
Preheat oven to 200°C
Line a large baking sheet with greaseproof paper.
Weigh all the dry ingredients into a large mixing bowl and stir to combine, make a well in the centre of the flour. Measure the Buttermilk, Honey & Malt Extract into a measuring jug and give it a whisk to combine. Then pour the wet ingredients into the dry and mix really well using your hands, it should form a very sticky dough, tip the dough onto the middle of your baking tray and form it into an oval shape, wash your hands off, sprinkle the loaf with some wholemeal flour and finish smoothing and patting your loaf into shape, finally score a nice deep cross on top. Then bake for anywhere between 45-55 minutes, keep an eye on it, set a timer, it should a dark golden colour but don’t let it burn. To test to see it it’s done, use a skewer or cocktail stick inserted into the middle, it should come out clean. Another test is to tap the bottom, it should sound hollow. Leave to cool before slicing.