Brown soda bread is one of the simple pleasures in life, I believe. With a spread of butter and jam. Dipped into warm soup. Topped with smashed avocado and poached eggs. The options are endless. I believe that those following a dairy-free diet should not have to miss out on a slice of delicious brown soda bread.
Traditional, brown soda bread is made using a large quantity of milk, be that regular milk or buttermilk. This recipe replaces the milk with water, at no compromise to taste or texture.
This recipe is a basic brown soda bread. To add extra nutrients and flavours, try adding a handful of chopped nuts or seeds. I would personally recommend adding sesame seeds or pumpkin seeds.
If you would like to try a more traditional brown soda bread using milk, head over to my Seeded Brown Bread recipe, which has featured in Easy Food Magazine.
Hope you enjoy!
250g wholemeal flour
200g self-raising flour
Handful of porridge oats
1 tsp bread soda
50g granulated sugar (optional)
Juice of half a lime or lemon
Approx. 500ml water
Grease and line a 2lb loaf tin. Preheat the oven to 180C.
Mix together all of the dry ingredients in a large mixing bowl.
Make a well in the centre of the dry ingredients and crack in the egg and squeeze in the lime juice.
Gently start to mix in the dry ingredients while adding the water.
When all the flour has been incorporated, transfer to the prepared cake tin and bake in the preheated oven for 45-50 minutes. Allow to cool before cutting.