Ultima modifica 6 Novembre 2015
340 grams (3 cups) course ground wholemeal flour
225 grams (2 cups) white self-raising flour
1 teaspoon salt
1 teaspoon bicarbonate of soda
1 tablespoon sugar
300 – 450 ml buttermilk
Preheat the oven to 200°. Mix together all the dry ingredients. Make a well in the centre and add enough buttermilk to produce a moist but firm dough. Turn on to a floured surface and knead lightly.
Brush the top with buttermilk..
Buttermilk – latticello in Italian, babeurre in French, ayran in Turkish, is traditionally a by-product of butter-making – the liquid that is left over after butter is churned from cream. It is now made commercially by adding a bacterial culture to skimmed milk. It has a slightly sour, acidic taste and is used for making scones, pancakes and soda breads. Buttermilk is a component in many cuisines. The lactic acid in buttermilk interacts with soda and creates bubbles which provide leavening or lift for bread. Buttermilk replaces yeast for bread making.
If your recipe requires buttermilk and you cannot find it, use this simple substitute:
Ingredients: Milk (as required) 1 Tablespoon white vinegar or lemon juice
Preparation: Place a Tablespoon of white vinegar or lemon juice in a container. Add milk – Let it stand for five minute.
Bake for about 40 mins. Cool on a wire rack,
Note: Ideal for breakfast with marmalade or jam, soda bread has a short shelf life.
Frances Fahy
