This is my take on the famous Corrigan Irish Soda bread, he uses porridge oats to give his soda bread an authentic Irish texture. Covering the just-baked bread with a damp cloth stops it drying out so fast but, even so, this is best eaten the day it’s made.
ONE BIG TIP I CAN GIVE YOU, WHENEVER YOU EAT CARBS SUCH AS BREAD, ADD SOME CINNAMON, THAT HELPS TO REDUCE BLOOD SUGAR SPIKES.
This particular one was made by my lovely son Aly who’s visiting from Northampton Uni.,
- 9oz/400g gluten free flour or quinoa flour.
- 2 tsp salt
- 100g seeds, either sunflower, pumpkin..be creative
- ½oz/15g bicarbonate of soda
- 140g jumbo gluten free oat flakes
- 1 tbsp clear honey
- 1 tbsp black treacle to black molasses
- 14floz/500ml buttermilk or coconut Kefir
Heat the oven to 390F/200C/gas mark 6. Line a baking sheet with baking parchment or grease and line a large loaf tin.
Mix all the dry ingredients together in a bowl. Make a well in the centre, then pour in the honey, treacle and buttermilk, working everything together lightly with your hands until you have a loose, wet dough.
With floured hands, shape the dough into a round and lift it onto the lined baking sheet or into the tin. Use a knife to mark a cross in the top (there’s no need to do this if you are using a tin).
Put into the oven and bake for around 45 minutes, or until the loaf sounds hollow when tapped on the base.
Transfer to a wire rack, drape a slightly damp cloth over the top and leave to cool.