Easy Granary Soda Bread
User Reviews
5
Easy Granary Soda Bread
Description
This granary soda bread recipe replaces yeast with baking soda activated by vinegar, allowing a quick preparation. Granary flour contributes a hearty texture and nutty flavor to the bread. The dough requires gentle handling just until combined, then it is shaped into a ball, scored with a cross, and baked at a high temperature until golden and cooked through.
The deeply cut cross helps the bread cook evenly and encourages a rustic crust formation. This bread is best served warm out of the oven but keeps for a few days at room temperature. It is versatile with flour substitutions such as wholemeal or plain white flour. Plant-based milks can be used without significantly affecting results, although strongly flavored milk alternatives may alter taste.
The bread freezes well and can be reheated later. Baking soda must be used (not baking powder) for proper rise. Vinegar types such as white wine or lemon juice work as acid activators with apple cider vinegar being preferred. This recipe offers a quick way to enjoy homemade bread without the rising times of yeast breads.
Ingredients
- 350 g granary flour (see Note 1)
- 1 teaspoon salt (or to taste)
- 1 teaspoon baking soda (see Note 2)
- 1 tablespoon apple cider vinegar (see Note 3)
- 200 ml milk see Note 4, regular or plant-based
Instructions
- Preheat your oven to 220C / 200C fan / gas mark 7 / 425F. Dust a non-stick baking tray with a little flour.
- In a large bowl, mix together the flour, salt and baking soda.
- In a jug mix together the vinegar and milk.
- Pour the milk/vinegar mixture into the dry ingredients and stir to combine.
- Bring the dough together into a ball using your hands. The dough should just come together into a ball, but shouldn’t be wet and sloppy. If it doesn’t all come together, add a splash of water. If it’s too wet and sloppy add a touch more flour.
- Roll the dough into a ball and place on your prepared baking tray.
- Flatten the ball a little and then cut a deep cross into it. The cross should go almost to the base of the loaf – but not quite!
- Bake the loaf in your pre-heated oven for 30-35 minutes until cooked all the way through and golden on top.
- Ideally, serve warm – straight out of the oven!
Notes
- You can substitute part of the granary flour with wholemeal or plain white flour; avoid bread or self-raising flour.
- Always use baking soda (bicarbonate of soda), not baking powder, for proper rising.
- Apple cider vinegar is preferred, but white wine or lemon juice can also be used; avoid malt or balsamic vinegar.
- Use cow’s milk or plant-based milk like almond or oat; note that strongly flavored milks may influence the bread’s taste.
- The bread freezes well for future use and can be reheated to enjoy warm.
- Nutrition information is approximate and for guidance only.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8slices
Amount Per Serving
Calories 191 kcal
% Daily Value*
| Calories | 191kcal | 10% |
| Carbohydrates | 33g | 11% |
| Protein | 7g | 14% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 3mg | 1% |
| Sodium | 440mg | 18% |
| Potassium | 34mg | 1% |
| Fiber | 6g | 24% |
| Sugar | 1g | 2% |
| Vitamin A | 41IU | 1% |
| Calcium | 29mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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