Soda bread

[DanseAvecLesLoups]

Where did that thread go. I was about to share my secret recipe for sofa bread.

*BlessedKali · Yesterday 20:57

However I am wondering when I will need to start calling my sourdough mother, the sourdough birthing parent?

Sourdx and doualx, obvs!

I apologise for bringing down the tone of the other thread with my observations about soda bread. I can also ruin warm chocolate fudge cake for you all if you’d like me to.

The deleted thread was an absolute masterclass and I’m so annoyed it’s been zapped. It was a perfect example of the genre. Still, I’m sure they’ll be back. (They being the collective group of bots, I’m not misgendering anyone).

Loving sourdough birthing parent. Will also have to rename my apple cider vinegar with “the birth giver”

Yeasty men

*You can name change on the app. Go to the three little lines at the top right and click on My Mumsnet. In there is where to change name. You do need to be logged in to be able to do it

@WiseUpJanetWeiss and I love your username*

Thanks! It was a spur of the moment change years ago but it seems kind of fitting. Frank knew he was a man.

I agree that it's the food of the Gods hot and buttered but you either have to eat it all while it's hot or leave the whole loaf until it cools. Cutting does ruin it.

This was a long argued point with my mother when we were young, but with lots of siblings, we usually won and ate it all straight from the oven. My mum started making several at once to overcome the issue!

It lives on on archive.today, I believe.

Literally just marking my place to keep hold of the soda bread recipe

Bit late to the party here, but I love a good recipe.

When you say oats, what kind? Rolled oats or oatmeal, and if oatmeal, fine, medium or coarse? TIA.

Rolled oats I use these bad boys.

Trans sour dough doesn’t need birthing parents. It uses self raising flour.

Thank you, Danse, I doubt I can get hold of those in London but I'll give your recipe a try some time soon, I hope.

... and now I see you can get them in Sainsbury's. OK, will look out for them.

Hahahaha. .... Well, better than being so plain flour you have to come out with bi (carbonate of soda) just to raise yourself up a little

If you want a soda bread that is still nice the next day, I can recommend the all-oats Flahavan's porridge bread. Makes excellent toast, and after a day can be sliced really thin - sublime with smoked salmon.

Bring down the patriarchy one sandwich at a time.

For those exiled from Ireland, other brands of oats work very well too.

www.flahavans.ie/recipe/mary-flahavans-porridge-bread/

Mary Flahavan’s Porridge Bread

Makes 1 loaf Takes 60 minutes

INGREDIENTS:

1 large tub (500ml) of natural yogurt
1 beaten egg
1 tbsp. treacle (optional)
300g (12oz) Flahavan’s Progress Oatlets (or Flahavan’s Gluten Free Oats)
2 tsp bread soda
2 tbsp. mixed seeds (optional)
½ tsp salt (optional)
METHOD:

Place the yoghurt, beaten egg and treacle in a bowl and stir well.
Mix the oats, bread soda, seeds and salt in a separate bowl, add to the yogurt mixture and stir thoroughly.
Place in a greased or parchment lined 2lb loaf tin, sprinkle with oats and bake at 180°C / 350°F / Gas mark 4 for 30 minutes.
Lower temperature to 150°C / 300°F / Gas mark 2 and cook for a further 30 minutes.

Mary’s Tip:
A sweeter version of this bread can be made by adding some dried fruits or you can use chopped sundried tomatoes and basil for a savoury version.
To prevent the treacle from sticking to the spoon, coat it with oil before use.

Gluten free bread is non bindery unless you add xantham gum, it just falls apart.

I love soda bread, but everyone else in my family hates it, the swines.

Ooh, that sounds nice. And well done to everyone who stayed the course in the old thread, I read to about page 10 on the archived version and then lost the will to go on...

BTW, please tell me that "Progress Oatlets" are woke versions of perfectly good ordinary oatlets...?

I suspect Progress Oatlets were progressing for a century or so before anyone was 'woke'.

Ocado do Flahavan's Oats too, so I've ordered some. I think of oats as a particularly Scottish thing, but are they also an Irish speciality?

Anywhere north and west and cool and damp I think.

Just seen that weetabix is trending on twitter. I thought '!?', but some MP's being stupid again.

intriguing, what is bread soda please?
for cheapskates, Aldi do a lookalike version of these oats

I'm assuming bicarbonate of soda or baking soda, which I think are the same thing as each other.

Yes, baking soda/bicarb - NOT baking powder, because the yogurt provides the acid needed for the rise. A staple available in every foodstore in Ireland.

I use the baking soda/yogurt combo when I make scones and they're perfectly edible, if unlikely to win beauty prizes, and very quick and simple.

Are there YRBRAs (yeast raised bread rights activists) who want to take down those of us who try soda bread? I do feel put upon by them.

I weighed the ingredients, made sure the bicarb was active, had a tub of good buttermilk, and persevered even though the dough was very lazy slack.

Into the oven at 180 where it looked sullen and didn't do much for ten minutes, then decided to start to brown. It never did rise as it should have but smelled wheat-y during baking. It tastes all right with salted butter, but I wouldn't share with anyone since it looks like nothing on earth.

Would it have been better to start the baking at 200 rather than 180?