This is about as rewarding as baking gets for me. Minimum input, for maximum reward! Quick bread, that looks & tastes amazing!
This loaf is organic. Yep. Organic artisan stoneground flour. The kind the shop assistant scoffs at (They know my type)…In fact you probably know my type too… and humour my organic buying, harping on about the environment ways. But here’s the thing, I feed a family of 4 for the same as my non-organic shopping peers. I know how to be savvy in the supermarket, we grow a lot of our own, and I waste very little, sour milk and stale bread included. Where this is going though is why? A shop assistant told me organic wasn’t any better for me, and was more expensive. That’s easy to see if you spend just a little time looking at ingredients vs. price on some items. But it’s not that. A farmer summed it up for me on the last episode of Ireland with Simon Reeve, he said he farmed organically because he wanted to leave the land in better condition that when he found it. It resonated so powerfully with me. That’s it, he cares about the future of the land! I shop organically, and support smaller producers for that very reason. I’ll eat less meat and waste less in order to do so. Because I want the every day food choices I make, to nurture the earth in a sustainable way and in turn nurture and grow my family. Phew. So here’s Sour milk Soda Bread in honour of that lovely Irish Farmer.
Ingredients:
450g Wholemeal Spelt Flour
50g Flahavans Irish Oats
1 tsp salt
1 1/2 tsp Bicarbonate of Soda
2 tbsps maple syrup
450mls sour milk or natural yoghurt
Method:
1. Pre-heat the oven to 200C. Mix the dry ingredients in a large mixing bowl.
2. Mix the maple syrup and yoghurt or sour milk and pour slowly in to the dry ingredients as you mix.
3. Mix until a dough forms, then turn on to a floured surface. Shape and coat in flour.
4. Place on a sheet of baking parchment on a baking tray and score a cross in to the dough.
5. Place in the oven for 50 minutes.
I hope you enjoy this one…
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Ingredients:
450g wholewheat spelt flour
50 oats
1 tsp sea salt
1 1/2 tsp Bicarbonate of Soda
2 tbsp Maple Syrup
450mls Natural yoghurt
Method:
1. Pre-heat the oven to 200C. Mix the dry ingredients together in a large mixing bowl.
2. Add the maple syrup to the yogurt and mix in with dry ingredients until a sticky dough forms.
3. Line a baking tray with baking parchment.
4. Turn out the dough on to a floured surface, sprinkle with flour, shape in to a round and place on the baking sheet.
5. With a sharp knife, score a cross on the top of the bread. Place in the oven for 50 minutes.
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Great recipe. Didn’t know sour milk can still be used, thanks for the tip 🙂