For this soda bread (Odrajahu-hapupiimakarask) I needed to head to the shops to purchase a square tin. I’m not sure if this bread has to be baked in a square tin, but I happily took the excuse to add to my bakingware.
- Recipe chosen for soda bread
- Cooking method: Oven
- Faithfulness to recipe: Yes
- Met expectations? Yes, it had that light, spongy, texture of other soda breads I have eaten.
- Would cook again? Possibly. It was a quick easy bread to make and lovely and light to eat when warm.
- The taste test rated on a score of 5: 4. The kids loved it with some jam.
- 250 ml cultured buttermilk, kefir or fermented milk (1 cup) (I used kefir which is easy to buy in Bosnia)
- 1 large egg
- 1 tsp salt
- 1 tsp caster sugar
- 2 Tbsp vegetable oil or melted butter
- 1 tsp caraway seeds
- 175 g barley flour (about 300 ml, I used wholemeal)
- 90 g wheat flour (150 ml)
- 1 tsp baking soda
Not much to write, this one is – thankfully – a quick bread!
- Pre-heat the oven to 200 C/400 F.
- Sift both flours and soda into a bowl.
- Whisk the egg with salt and sugar, add the kefir, oil/melted butter, caraway seeds and the flour mix. Stir until just combined.
- Pour into a buttered in and bake in a pre-heated oven for 20-25 minutes, until the soda bread is golden brown on top.
Enjoy plain or with butter, jam, honey or sweet cheese.