cooking richard corrigan's soda bread
September 17, 2014
This is quite simply the one and only soda bread recipe you need. Throw away all your other recipes, actually, burn them.
It’s from Richard Corrigan —a great wardrobe of a man, and the daddy of classic seafood — he knows his shit, especially if it’s Irish. The loaf from the outside looks pretty basic. Like a great dried cowpat - but the inside, oh man. Perfectly moist, dark treacly soft bread.
I don’t make bread often, I’m too impatient to wait for the proving. Soda bread rises with bicarb, so the whole process takes under an hour. It’s best eaten on the same day but can be stored in an airtight container for a few days.
If you don’t have buttermilk, just use 500ml milk mixed with the juice of a lemon. This creates D.I.Y. buttermilk that works just as well. You can also use a thin yoghurt
Place a damp tea-towel over the bread when it comes out — this keeps it moist
Your oven needs to be really hot. Preheat it for as long as you can before you bake
Soda Bread (makes one loaf)
Prep. Time 10 mins
Cooking Time 40mins
250g strong white bread flour
250g wholemeal flour
150g jumbo oats
15g bicarb of soda
1 tbsp clear honey
1 tbsp black treacle
- Preheat the oven to 240C/475/Gas9
- Line a baking tray with baking paper and scatter a little flour over it to prevent sticking
- Sift the dry ingredients together and make a well in the centre
- Mix the wet ingredients together thoroughly
- Pour in the wet goods and mix well. You should end up with a wet dough. Transfer the dough to your lined tray. It should look all bumpy and un-bread-like
- Bake for 40mins. It’s done when it has a rock hard exterior and is hollow when you tap the bottom. Transfer to a wire rack and place a damp teatowel over it. This keeps it from drying out.