I baked soda bread and took it to work wrapped, cooling, in a tea towel. One quarter of the bread is perfect for lunch: salty and wheaty and filling. I liked this even more than yesterday's lunch with oat cakes.
My soda bread recipe has somehow knocked down to the following:
- 200g wholemeal strong flour
- 120g white strong flour
- 1tsp bicarbonate of soda
- some salt - quite a bit, really; maybe 1 or half a teaspoon of flaked maldon salt
- carton of buttermilk, usually around 280ml
190 degrees and 30 minutes.
I am such a tiresome organiser that I even measure out all the dry ingredients the night before, so that of a morning I just turn on the oven, mix the buttermilk into the dry ingredients (very briefly, not even kneading it) and bung it in the oven while I take a shower or fight with flimsy contact lenses. It is very telling that putting lenses in my eyes takes more swearing and fight than making a loaf of bread.
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