The charity, which provides nutritious food to families across the island as well as hot meals and cooking education in schools, described it as a “super quick bread recipe, containing no yeast, which can be made in the hour”.
“It can be served with a hearty vegetable soup to make the perfect lunch,” they recommended… and Express thinks it could go rather well with last week’s Charity Chomp, a Hap-pea Houmous recipe for Jersey Hospice…
(serves eight)
ALLERGY ADVICE: Contains gluten and dairy
Soda Bread
Ingredients:
240g wholemeal strong flour
100g self-raising flour
1 tsp bicarbonate of soda
1 tsp baking powder
1 tsp sugar
½ tsp salt
284 ml buttermilk
50g oats for dusting
Equipment:
Bowl
Weighing scales
Measuring spoons
Baking tray
Knife
Cooling rack
Method:
Heat the oven to 200C/180C fan/gas 6.
Measure the dry ingredients into a bowl and combine.
Make a well in the flour and add the buttermilk.
Mix well with your hand to form soft dough. Do not over mix or the bread will be heavy.
Shape the dough into a ball and place onto a baking tray lightly dusted with half of the oats. Sprinkle the remaining oats onto the top of the bread and gently pat down to secure.
Using a knife cut a deep cross in the top of the bread.
Place into the pre-heated oven and bake for 30 minutes until a firm crust has formed and it sounds hollow when tapped on the bottom.
Remove from the oven and place onto the cooling rack. Allow to cool before slicing and serving.
Remember, there’s one key rule with Charity Chomp… if you think it’s delicious, donate!
Click HERE to support Caring Cooks.
This recipe first featured on Bailiwick Wellbeing, your free guide to wellness in work and island life to help you start the weekend – and week ahead – in the right way. Sign up now here.
