Since St Patrick’s Day in Ireland last week, I’ve wanted to make soda bread. It’s so quick to make, healthy, filling, and inexpensive. You can have a loaf on the table in 50 minutes, including baking time. I’ve got a bag of organic quinoa flour in my kitchen cupboard at the moment so I decided to adapt the standard recipe and give it a twist.
Quinoa soda bread
1 cup quinoa flour
1/2 cup oat or wheat bran (and 1 tablespoon for the top of the bread)
2 cups plain (all purpose) flour
1 teaspoon bicarbonate of soda (baking soda)
1/2 teaspoon salt
2 tbsp butter
1 1/4 cups buttermilk (or add a squirt of lemon juice to 1 1/4 cups milk and stand for 10 mins)
Preheat the oven to 180C/160C fan/Gas Mark 4/350F and place a baking tray in the centre of the oven.
Combine the dry ingredients together thoroughly in a bowl, then rub the butter in until the mixture resembles fine breadcrumbs.
Slowly pour in the buttermilk and combine to make a soft dough. You may need more or less milk than the amount given, as flours vary in the quantity of liquid they need.
Lightly knead for a couple of minutes on a well floured board. Shape into a round and slash deeply in the shape of a cross on top, using a sharp knife.
Take the baking tray out from the oven and grease. Put the bread on the tray and sprinkle 1 tablespoon of bran over the top. Put the tray into the centre of the oven.
Bake for 30-40 minutes until the bottom rings hollow.
Cool on a wire rack. Can be eaten immediately. Ideally wait an hour before serving.