I have one recipe and about 100 variations of a classic soda bread. The original recipe was in a very old cookbook (in ounces and measurements which make me think it was all estimated) I found it in an opportunity shop in Bendigo, country Victoria, Australia ….…(A little travel information for my non Aussie friends). Now Im going to pay it forward. This is my version of a Walnut Soda Bread and it sounds fancy but its oh so easy.
Every time I make a soda bread I find my faithful recipe and depending on whats cooking the recipe will be adjusted to compliment the main meal. *Pairing flavours to suit the meal, herbs, walnuts, olives, parmesan or pine nuts these are a few ideas.
Today its just simply adding crumbled walnuts as Im going to be serving it with my Greek lentil soup. The addition of walnut will add texture and flavour to the overall meal.
Flour, buttermilk, salt, sugar, walnuts and bicarbonate of soda. The oven is always preheated and after a little very light kneading, shaping and a dusting of flour and four purposeful cuts to the dough ball its into the oven…..now I hope I didn’t make that sound too complicated.
Remember this is more like a scone than a traditional bread….so keep the kneading to a bear minimum. The technique to making a great soda bread is to minimise the formation of long gluten strands so KEEP IT SHORT 🙂
“Walnut Soda Bread”
500g Plain White Flour or Bakers Flour
1 teaspoon Salt
1 teaspoon Caster Sugar
2 teaspoons Bicarbonate of Soda
60g Walnuts (roughly chopped)
420ml – 450ml Buttermilk
extra flour for dusting
Preheat your oven to 190 Degrees Celsius
- In a bowl add all the dry ingredients and mix well.
- Add the buttermilk without too much force or kneading bring the dough together into a ball
- Place the dough ball onto a tray lined with baking paper or alternatively you can dust the base of the baking tray with more flour and place the dough directly on top
- Dust the top of the dough with flour and cut a cross through the top straight down to the bottom creating four quarters.
- Place into the oven for approximately 35 – 45 minutes.
As the Soda Bread bakes it will rise and expand. You want it to have a lovely golden crust on the outside.
Once baked cool the soda bread on a cooling rack.
*Just a note as you can see from the pictures the extra flour you added over the dough ball before you baked it will NOT necessarily turn golden so look for the baked signs on the expanded surface of the soda bread.