Soda bread is beautifully quick and simple to make, and provides instant gratification. Toasted and slathered in salted butter, soda bread is comforting and wholesome.
Think of this recipe as a template: the ingredients can be easily swapped and substituted. Try other dried fruits and seeds such as apricots, caraway seeds, dates and sesame in place of fig and fennel.
Prep time: 8 minutes | Cooking time: 30 minutes
- 350g self-raising flour, plus extra for dusting
- 100g rye flour
- 1 tsp bicarbonate of soda
- 200ml whole milk
- 150g yogurt
- 2 tsp fennel seeds
- 150g dried figs
- Preheat the oven to 180C/160C Fan/Gas 4.
- Place all of the ingredients, except the figs, into a large bowl along with a big pinch of salt. Chop the figs into smallish chunks then add to the bowl. Roughly knead to combine.
- Lightly flour your work surface and a baking tray. Tip the dough out onto the surface and knead a little more or until just combined. This won’t take much longer than a minute.
- Shape however you fancy, whether in a round or oval loaf, then transfer to the baking tray.
- Bake for 25 to 30 minutes or until the bread sounds hollow when tapped underneath. Allow to cool fully before slicing.