We had a Zoom call to family in New Zealand the other morning and it seems that they are struggling with essentials there too – flour is fairly difficult but they’ve all managed to get some now but yeast is a no go. I started off trying to work out how to make bread with beer and thinking about whether the yeast in Marmite might work (answer to that is a big fat no as too much salt in it). Then it came to me – via a few friendly nudges – soda bread! I did think about sour dough and have sent out a recipe for the starter but let’s face it – it’s not a quick fix.
I have made soda bread lots of ways in the past but this is my own recipe. Not low carb. I am, though, going to try this several ways tomorrow to see if that is possible. I made this with what I have available – I’m sure plain flour would work instead of the stuff I used.
I didn’t have any buttermilk but I do have an abundance of Greek yoghurt so that’s what I went with. I use a pizza stone when I’m baking freehand bread – if you don’t have one this would bake well in a loaf tin or on a baking tray.
300g wholemeal Canadian strong bread flour
1/2 teaspoon salt
2 teaspoons bicarbonate of soda
1 teaspoon baking powder
300g Greek yoghurt
2 tablespoons honey
1/2 teaspoon apple cider vinegar
50g kibbled onions
- Preheat the oven to 200C
- Sieve together the flour, bicarb, baking powder and salt into a good sized bowl. It’s really important to sieve the bicarb in particular as otherwise it can form little clumps and you won’t get a good rise.
- Add in the kibbled onions, yoghurt and honey and mix together with your hands until it forms a cohesive dough
- Tip out onto a floured board and form into a ball (no need to knead)
- Press gently down on the ball to form a dome and then make a deep cross in the top with a knife (to let the steam out)
- Bake for 35 minutes or until the bottom sounds hollow when tapped