Aunty Elizabeth's Soda Bread

A community recipe by maur

Not tested or verified by Nigella.com

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Introduction

A soda bread that does not look particularly conventional, but one that is gobbled up, and all my friends have asked for the recipe. My Uncle Eamonn eats it every day for breakfast - he's 75, very clean bill of health on his ticker. It feels healthy! Sorry, but the main ingredient is flour, and it's not on the options list.

Ingredients

Serves: -

Metric Cups

300 grams wholemeal flour
340 grams porridge oats
150 grams self-raising flour
1 teaspoon bicarbonate of soda
1 large egg
½ litre semi skimmed milk (you can use buttermilk, but it must be diluted to a pint with ordinary milk)

11 ounces whole wheat flour
12 ounces quick-cooking oats
5 ounces self-rising flour
1 teaspoon baking soda
1 large egg
1 pint reduced fat milk (you can use buttermilk, but it must be diluted to a pint with ordinary milk)

Method

Aunty Elizabeth's Soda Bread is a community recipe submitted by maur and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

You need to use a shallow, square 8" tin, greased.

Into a large mixing bowl, or as my Aunty Elizabeth uses a round washing up bowl, pour the dry ingredients. Lift the ingredients with your fingers to incorporate air. This feels wonderful - so light, and dreamy. Now, with your fingers of one hand in a claw, make a well in the centre. Put in the egg, break it, and start a clockwise motion, anti clock if you're left handed, with the claw, adding milk as you go, until you have a very sloppy, thoroughly mixed consistency. Pour into the tin. You can put any form of seed on top, if you wish. Bake at 200 for 40-50 mins. Put in a skewer to test - it should come out clean. Turn out onto rack. Wrap with tea towel, quite firmly. Cut into four squares, and slice. Keep covered with foil - it keeps. Enjoy!

You need to use a shallow, square 8" tin, greased.