We made soda bread the other day, mainly to up our intake of bicarb soda! It binds well with phosphate which then flushes out of our bodies. Apparently with so much of our food grown these days using superphosphate we’ve usually got an overload of phosphate in our systems and it’s not great for you. Another great reason to enjoy home-grown organic food!
The bread came out smelling like scones, mmmmmm. Stayed fresh for the three days it took us to eat it, and was light and moist but dense enough to be filling. We used home-made yoghurt instead of buttermilk (not having a house cow – o! the bliss of having a house cow!):
2 2/3 cups wholemeal flour
2 1/2 cups plain flour
1 tsp salt
1 tsp bicarb soda
2 ¾ cups buttermilk
Knead til smooth, roll into a ball 20cm in diameter, then place on a greased tray and cut 1cm deep slashes in the top. Brush with milk, and bake in moderate oven for 50 mins. Enjoy!
Not as wonderfully delicious as sourdough, but quick and easy and avoids commercial yeasts.