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Home Dish Irish Soda Bread (no oven bread)

Irish Soda Bread (no oven bread)

Name: How to cook Irish Soda Bread (no oven bread) - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Jibita Khanna

Irish Soda Bread (no oven bread)

#left #eggfree #vegbread Had some homemade leftover Buttermilk, so baked yummy Irish Soda bread with it. As you know Irish Soda Bread generally comprises of flour ( Maida) , salt ,soda and buttermilk. But here I have mixed All-purpose flour/ maida, whole wheat flour/ Gehu Ka Atta and multigrain & multiseeds flour. It's a #nooven bread as presently my oven is still packed due to my movement. I had the multigrain & seed flour hence I added otherwise you can make full maida / All-purpose flour or 1:1 of Maida/ All-purpose flour and whole wheat flour / Gehu Ka Atta or any flour you would like to mix.

Ingredient

Food ration :

4 servings

Cooking time :

35 minutes

100 gm

whole wheat flour

100 gm

multigrain and multiseeds atta/ flour (flour)

200 gm

All-purpose flour / maida

1/2 tsp

Salt

1 1/4 cup

Buttermilk

1 tsp

Baking soda

1/2 tsp

Chilli flakes (optional)

1/2 tsp

Italian seasoning (optional)

1/2 tsp

Garlic powder (optional)

as needed

Buttermilk for washing the dough before baking

1 cup

Seeds or Rolled oats (optional)

as needed

Butter

Cooking instructions

* Step 1

First of all preheat your oven at 200°C or vessel in which you are going to bake the bread on high flame (use the medium sized burner of the gas stove)as the dough doesn't have to be proofed like the yeast or sourdough breads. So no waiting time.knead and bake. In a bowl, add in all the ingredients.

* Step 2

Mix well and add in the buttermilk add about 1/ 4 cup each time, do not add all at a time and knead into a soft and wet kind of dough, hardly it takes five minutes or so,it doesn't have to be kneaded for a long time as you do for yeast bread to develop the gluten,

* Step 3

Keep it on a board or clean kitchen counter top and shape it into a ball and then flatten it a bit (not too much)with just your hand no need of rolling pin.

* Step 4

Keep it on a greased and flour dusted baking tray directly or you can use butterpaper on top of the tray (for added precaution) and grease and dust the butterpaper. Score the breaddough like a cross in the centre and small score(like a hole) on the four quarters of the bread dough. Give a buttermilk wash and sprinkle rolled oats or seeds on it.

* Step 5

Place it in the preheated oven, in this case the preheated vessel and bake for 30-35 minutes or until it has browned and a skewer or toothpick inserted in the centre of the bread comes out clean. You can tap the top and bottom of the bread to check if it's done or not, if it produces hollow sound, it means your bread is done. Take it out of the oven and keep it on cooling rack or any perforated utensil, brush it with butter and let it cool down a bit or to room temperature before you slice.

* Step 6

Note : while baking the breads and cakes and cooling it, I cover it lightly with a clean kitchen cloth, so that it's moist and soft because where I stay / live now has dry atmosphere kind (less humidity) so it dries off everything left open on the table. Serve with anything you like.I had with hot Potato soup. Bon Appetit!