Although I haven’t made a lot of bread in my life, I have come to really enjoy it. There are few things more comforting than making your own bread!
This recipe is from my new cookbook, but I had it bookmaked long before I bought the book. It attracted me because of its simplicity, and it did not disappoint. It’s called soda bread because its leavening agent is baking soda, not yeast. Fortunately, baking soda is available in the “Feinkost” (imported/foreign foods) section of our local supermarket! (Who knows why it is not common here). Unlike other breads I’ve made in the past, this one requires no rising time and minimal kneading, which means it can be made quickly and in a pinch. I made the first loaf last weekend, and then yesterday made two more in anticipation of guests we have this weekend (my boyfriend’s parents).
The ingredients are very simple: 500g flour, 400ml buttermilk or yogurt, salt, and baking soda. I really like this bread. It’s moist and has a really good taste and goes with just about anything — butter, jam, cheese, dipped in soup, etc.
Flour side note: the recipe calls for plain white flour, which I used the first time I made it. The second time around, I tried an experiment and made one loaf with white and the other half white, half bauern-mehl, which has 5% rye. The effect is a slightly heartier loaf but still very tasty.