This is a ‘fond memory’ bread which my mother made very often – and in two minutes flat we’d demolish it! It’s made in a Pyrex bowl. Something simple …. but there’s something comforting about the aroma of soda bread baking in the oven.
- 225g plain flour
- 225g wholemeal flour
- 1 tsp salt
- 1 tsp bread soda (bicarbonate of soda)
- 1 tbsp molasses
- 40g butter, melted (about 2 tbsp), plus extra for brushing
- 1 free-range egg, beaten
- 380ml buttermilk
Preheat the oven to 200°C/fan 180°C/gas 6.
Brush a 900ml Pyrex bowl with melted butter.
Place the flours and salt into a large bowl. Sift in the bread soda and mix well. Put the molasses, melted butter, egg and buttermilk in a jug and whisk well. Add the buttermilk mixture to the dry ingredients and mix to form a soft dough.
Transfer to the prepared Pyrex bowl. Bake in the preheated oven for 40 minutes. To
check that the loaf is cooked, tap the base – it should sound hollow. Transfer to a cooling rack. If you want a soft crust, cover with a damp tea towel.
