The Home Economics Bit
Did you know?
Soda bread gets its name from the leavening agent – bread soda / bicarbonate of soda – that is responsible for its rise in the oven. Soda bread is quick to make because it doesn’t require proving (yeast) or kneading. Instead, bread soda (alkali) reacts with buttermilk (acid) to create bubbles of CO2 (gas) in the mixture. Gases rise when heated, so in the heat of the oven the bubbles of CO2 rise within the dough which is what enables the bread to rise.
Gluten Free Brown Soda Loaf
This simple gluten free brown soda loaf has become a staple in our house because it tastes great and it goes with everything. I like mine slathered with real butter whilst Evie-Marie prefers hers with jam and peanut butter. Add some seeds if you wish for added taste, texture and fibre.
- Insert a greaseproof loaf tin liner into a 600g loaf tin. Alternatively, lightly grease with rapeseed oil.
- Preheat oven to 200°C/gas mark 6.
- Sift both flours and the bread soda into a large bowl. Once sifted, tip in any of the bran remaining in the sieve.
- Add the salt, muscovado sugar and 25g porridge oats. Stir.
- Make a well in the centre. Pour in the buttermilk, melted butter and honey.
- Gently mix until combined. The mixture should have a dropping consistency. Add a little more buttermilk if required.
- Pour the mixture into the prepared loaf tin and scatter over the remaining 25g porridge oats.
- Bake for 40 minutes until risen and browned. The top should look cracked and crusty.
- Remove the loaf from the oven. Carefully turn it out of the tin. Turn it upside down, and return it to the oven (upside down) for a further 5 minutes.
- Remove from the oven and cool on a wire rack.
To check if the loaf is properly cooked, tap the base. It should sound hollow.