The calcium found in the kefir or yoghurt used in this bread recipe, as well as the in the flour (if using fortified) is an essential building block for healthy bones, is needed for cell signalling in our bodies and also for muscular contractions.
4 ingredients and under an hour- this bread is an absolute beauty! As it bakes it develops a crisp and crusty outside but the middle stays soft and crumbly, almost scone like. It's easily customisable and freezes well too - if you can resist eating it all when it's freshly baked!
45 mins-1 hour
450g flour (I like to use 1/2 wholemeal and 1/2 plain white)
1 tsp salt
1tsp bicrabonate of soda
350ml of kefir or buttermilk
Pre-heat the oven to 220°C/200°C Fan/Gas Mark 7
Weigh out and combine dry ingredients in a large bowl, mix well
Make a well in the centre of the dry ingredients and add the kefir/buttermilk
Mix well with your hands or a rubber spatula until a soft ball of dough forms, it shouldn't be too stiff but also not wet and sticky
Grease a baking sheet and using a little flour on your hands gently shape the dough into your desired shape and score with a sharp knife on the top and sides (traditional Irish soda bread is round with a cross shape scored onto the top)
Place it in the oven and after 15 mins turn the temperature down to 180°C/160°C Fan/Gas Mark 4 and bake for a further 25 mins. It should sound hollow when tapped on the bottom of the loaf
Cool on a wire rack
Make it your own:
Before adding the kefir/buttermilk you could add things like seeds, chopped nuts, dried fruit, spices, or chopped sun-dried tomatoes and olives for a Mediterranean twist!
Remember to slice the loaf up before freezing if you plan on using only a few slices at a time.