7 September 2010

wholemeal and ale soda bread


   


these are tangy, light and crumbly whilst holding their shape
aromatic, oaty to taste and easy to make

Dan's ingredients list 


wholemeal flour, rye flour, oatmeal, dark sugar, baking soda (should be bicarb), butter, (Hogs Back Brewery T.E.A.) ale, yoghurt


rub in the dry ingredients with the butter



whisk the ale and yoghurt together
add to the other ingredients, and turn together with a palette knife
fashion into a cake shape on baking parchment



flour the top generously
and indent into 4 wedges


bake at 200 for 35mins and cool on a wire rack




serve with butter and damson plum jam

5 comments:

Sam said...

I love soda bread but have never tried it made with beer before, it looks fantastic slathered in butter!

Celia said...

Seems so simple! Is it as heavy as it looks? I've only ever made a couple of soda breads, but I do like barm/beer loaves!

Gill the Painter said...

Hi Sam.
I've never eaten it, or baked it before.
A red headed welsh chap, who could pass for Irish, asked if I'd make him and his wife some.

Gill the Painter said...

Hi Celia.
It's not heavy at all. Which surprised me too.
It's cake like, although it's definitely a bread.

Zeb's novice bread-baker friends made it too under her expert guidance.
That's where I picked the recipe up, on Dan's site, in the recipe link.

Choclette said...

Ooh yes, ale in soda bread - great idea and will give this a go.

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