We’re now in week three of lockdown which, judging by our Instagram feeds, means the bakers among you have have graduated from basic banana bread to obsessing over your sourdough starter. But there’s a whole world of bread out there beyond that carefully cultured thing currently living in your fridge. To expand your repertoire we called on Michelin-starred chef Richard Corrigan to share his favourite soda bread recipe. Slather with salted butter straight from the oven for the perfect pandemic pick-me-up.
250g plain flour
15g sodium bicarbonate
150g whole meal flour
150g jumbo oat flakes
1 tbsp clear honey
1 tbsp black treacle
- Pre-heat the oven to 200C/ gas mark 6 and line a baking sheet with baking parchment.
- Combine all of the dry ingredients together in a bowl. Make a well in the centre, then mix in the honey, treacle and buttermilk, working everything together lightly with your hands until you have a loose, wet dough.
- Flour your hands and shape the dough into a round and lift it onto the lined baking sheet. Cut a cross in the top (as the loaf cooks this will help to separate it into quarters). Put it into the oven and bake for about 45 minutes or until the loaf sounds hollow when you tap the base with your knuckles.
- Put it onto a wire rack, cover with a damp cloth and leave to cool.
- Don’t even think of putting dairy spread on it. This bread needs and deserves butter.
Looking for more recipes? Here’s how to make the perfect beef pie, according to Marcus Wareing…
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