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Soda Breads | Sourdough Companion

Soda Breads

I've just posted a recipe for Quick Swedish Rye on Dan's site [url]http://www.danlepard.com/forum/viewtopic.php?p=5040#5040[/url]

I'm quite interested in soda breads (1) because I like them (2) because they're quite useful for sourdough bakers who need a quick bread and don't want to use yeast.

This is the first time I've come across a soda bread that uses a grain other than wheat.

Anyone know any others?

Best wishes,

Mick

13 comments

Oooh....Mick dear boy, I can tell your generous nature by the chocolate chunks in the cat. Appreciate the pix...I'm a visual person.


Thanks Mick!

My stripey cat looked quite like yours ... so now I know I did it properly!

Carol.

Stripy Cat as a tin loaf:

[img]http://img.photobucket.com/albums/v236/bethesdabakers/stripycat1.jpg[/img]

[img]http://img.photobucket.com/albums/v236/bethesdabakers/stripycat2.jpg[/img]

Kinda messy but fun.

Mick

Nope, no pix. Stripey cat got eaten by two little boys (and their mum) in no time!

It didn't have a big soda-ish taste at all, probably due to the chocolate.

But you sure could make a simple white dough and shove it full of nice chocolate, a little sugar ... yum.

And given your vast culinary talents, you'll be back to me with another "Stripey Cat" recipe in no time at all!

BTW, do you ever listen to Radio Australia over your way?

Smile

Carol....pix?? Does the chocolate melt to form stripes?

I don't fancy the taste of soda too. Hmm...convert it, perhaps?


Mick,

I wouldn't talk about it, either.

Thanks for the Stripey Cat recipe! I will give that a definite go ... I think my boys will LOVE something with such a great name!!!

Smile

Dear Carol,

We don't talk about Spotted Dick.

Here's the Stripy Cat if you want to try it:

Stripy Cat

Ingredients
Strong Bread Flour 450g
Salt 1tsp
Baking Soda 1tsp
Sugar 1dsp
Dark Chocolate (chopped) 100g
Buttermilk 350g
Egg 1

Preheat the oven to 220C.

Mix the dry ingredients lifting them into the air and letting them drop back into the bowl to introduce air.

Mix the egg with the milk and mix with the dry ingredients.

Turn out onto a floured work surface. Light round into a ball and flatten slightly to about 2 inches thick. Cut a deep cross in the dough and prick the triangles with a knife.

Place on a baking sheet.

Bake for 10 mins.

Reduce the heat to 200C and bake for a further 35 mins.

45 mins total

We've tried it this way and in a 2lb loaf tin. None has lasted long enough to be photographed.

Mick

Spotted Dog.

Stripey Cat.

Spotted DICK even!

But I like the sound of stripey cat. Anything with chocolate has to be worth a go!

cArol.

Well, I regulary bake Dan's Waterford soda bread:

[img]http://img.photobucket.com/albums/v236/bethesdabakers/sodabread.jpg[/img]

And the guys on the project are weak about Spotted Dog - apparently while I was away for two weeks the local shop sold out of golden syrup and they started improvising with honey - when the county High Sheriff visited (yes, we still have them) they were able to offer him a choice of two Spotted Dogs!

And we've been making Irish fruit breads in the lull after the yeasted doughs have been made: [url]http://www.danlepard.com/forum/viewtopic.php?t=1027[/url]

I've even found a companion to Spotted Dog, Stripy Cat would you believe. that replaces the currants with chocolate. It sounds gross but if you like pain aux chocolat you would go for it.

So I was thinking, if soda breads don't rely of gluten, you should be able to use grains with little or no gluten.

Mick

Mick I gooogled, didn't find anything for soda bread but the usual Irish type!

Sorry!

Jeremy

Dear Bianchifan,

Don't worry - it's nothing to be ashamed about.

Mick

[quote="bethesdabakers"]
..because they're quite useful for sourdough bakers who need a quick bread and don't want to use yeast.
[/quote]

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ähh...ehh..i tender ..i tender ..to yeast...

In Ireland there is a famous sodabread..

Hi,

Thank you so much for introducing this soda bread. Definitely I will try this...soda bread. Because I am so much intrested in preparing new food items. All these days I am eagerly waiting for this recipe.... Thanks once again mates..

 

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