Soda bread is quick, easy, and just as delicious as freshly baked yeasted bread. You can customise your homemade soda breads with various additions, and fresh herbs—especially woody and pungent ones like thyme and rosemary—work best. This particular version is a quick homage to the divine rosemary and raisin bread made at Sally Clarke’s bakery in London. It pairs beautifully with soup or salad, or simply spread with salty butter, much like the cheesy thyme variation below.
45 mins
Method
Preheat the oven to 200°C/Gas mark 6. Lightly oil a baking sheet or line it with baking parchment.
Sift the flour, salt, and bicarbonate of soda together into a bowl. Stir in the chopped rosemary and sultanas, then make a well in the center.
In a separate bowl, whisk the yogurt and milk together until smooth. Add this mixture to the dry ingredients and mix until just combined. The result will be a soft, sticky dough, which helps create a moist loaf.
With floured hands or a spatula, scrape the dough onto the prepared baking sheet and pat it into a rough round shape.
Bake for 45 minutes, or until the bread is risen and golden brown.
Leave the bread to cool on a wire rack. Enjoy it within 24 hours, or toast the slices if left longer. The loaf also freezes well.
Variation:
Soda Bread with Thyme, Cheddar, and Mustard
Use 250g spelt or wholemeal flour mixed with 250g plain white flour. Replace the rosemary and sultanas with 100g grated strong Cheddar and 1 tbsp finely chopped thyme.
Whisk 2 tsp English mustard into the yogurt and milk before combining with the dry ingredients.
Ingredients
Ingredients (Makes one large loaf):
500g plain white or refined spelt flour
1 tsp fine sea salt
1 tsp bicarbonate of soda
1 tbsp finely chopped rosemary
150g sultanas
300ml plain full-fat yogurt
200ml whole milk
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