St Andrew House Soda Bread
Coming from a very large Irish family, Soda Bread is always on the menu in our house. This is my adapted recipe that I created as an alternative during the first Covid-19 pandemic lockdown in March 2020 due to the unavailability of buttermilk and the finished result is rather delicious! But I’ll let you judge for yourself.
The loaf is named after our home St Andrew House.
The bread mixture makes 1 large loaf, two medium sized loaves or you can make 8 - 10 individual soda bread rolls as pictured, which are just perfect for entertaining.
- 450g Organic Stoneground Strong Wholemeal Bread Flour
- 2 tsp Sea Salt Flakes
- 75g Mixed Seeds - I use Sesame, Pumpkin & Sunflower (25g of each)
- 1 tsp Bicarbonate of Soda
- 1 tbsp of Dark Muscovado Sugar & Golden Syrup split 50/50
- 250g Authentic Greek Yoghurt
- 200ml Warm Water
- 1 tbsp of Fresh Lemon Juice
- Preheat Oven to 180°c (Fan assisted)
- Place all dry ingredients (flour, sea salt, mixed seeds, bicarbonate of soda) in a mixing bowl and combine.
- In a sperate bowl or mixing jug add the dark muscovado sugar, golden syrup, Greek yoghurt, warm water and lemon juice and use a balloon whisk to mix and blend together and then pour into the bowl of dry ingredients.
- Mix well using a spoon or your hands whichever you prefer.
- Turn out on to a floured surface and shape into a round and cross the top using a knife. I actually divide the mixture in half first and make two smaller loaves.
- Bake in the oven for 25-30 mins
- When you remove the bread from the oven, turn each loaf over and tap the bottom and if it sounds hollow it’s done.