Christmas is finally here and I’m totally into its cozy atmosphere. The lights, the smell of pine branches in the garden and the right to add cinnamon pretty much everywhere I want. Ah! How I love all this! So today I’ve decided to make my legendary soda bread, basically for two reasons. First, to eat it in the morning with some cranberry jam. Second, to make my kitchen more “Christmasy” by adding some handmade bread smell.
This recipe is the result of a cut-and-copy process that has lasted for a long time. I ate soda bread in Ireland many years ago, and I fell completely in love with it. Sweet, soft and with a crunchy crust, it’s perfect for your breakfast table. But have you tried it with a cheese board? You should! So, considering my interest in foreign cooking traditions, I’ve started to try some recipes to duplicate the soda bread I cherished in my memories.
It didn’t work well at the beginning. Too hard, to sweet, and finding the buttermilk…well, it’s almost impossible in Italy! But after some attempts, I think I’ve found a recipe that actually works. So, here it is, my soda bread without buttermilk and a deliciously crusty crunch!
Soda Bread with Oats and Pink Salt Crust
330 gr. whole wheat flour
230 gr. all-purpose flour
45 gr. oats
1 tsp. + 1/4 tsp of baking soda
1 tsp sea salt
75 ml. granulated sugar
250 ml Greek yogurt
250 ml milk
1 tsp pink salt
some oil to grease the pan
LET’S DO IT!
Preheat the oven at 180 °C. Mix the milk with the yogurt to obtain a creamy liquid, without clumps. Combine all the dry ingredients in a large bowl, then add the mixture of milk and yogurt and stir with a wood spoon. You don’t need to stir too much. The final result should be very sticky and a bit lumpy!
Now take a plum-cake mold and grease it with a bit of oil. With the help of a big spoon, put the mixture into the mold and don’t level it. The lumpier, the better for your crust! Now add some pink salt grains on top and cook for about 50-60 minutes. Use a wooden stick to check if it’s cooked inside.
The soda bread must be served right away, but you can slice it and freeze it. When you need it, you can simply warm it on a hot pan, without even defrost it in advance.