FOOD: Next-level bread

EATING warm, fresh bread from the oven is one of life’s joys. Eating bread that is made by people you know makes it more special. And eating bread together in the same house it has been cooked in is the best!

Nothing can replace the natural simplicity of sharing bread baked in a house with family and friends. During a recent visit, a friend produced their version of soda bread with currents – full marks for the fruit content. The second bread recipe is a traditional wholemeal loaf, made with a touch of Guinness left over from St Patrick’s Day!

Soda bread with currants

SODA breads require no yeast, as the rise comes from the buttermilk reacting with the baking soda. This means the bread can be made quickly. It is cooked in a very hot oven, and the resulting lovely, crusty exterior will tempt anyone. There is a touch of sweetness in this recipe, and that goes well with the currants.

Soda bread can be made with or without an egg. An egg will give a slightly denser structure and richness. I have included one here. Cooking without one will give a slightly lighter loaf.

• What you need

• 420ml buttermilk

• 530g good-quality flour

• 1 tsp baking soda

• 80g cold butter, cubed

• 1 tsp salt

• 1 Freerange egg

• 30g sugar

• 1 cup raisins

What you do

MIX the buttermilk and egg together with a whisk and set aside. In a separate bowl, whisk the dry ingredients of flour, sugar, baking soda and salt. Cut or slice in the cold butter and mix around until the butter is in pea-sized pieces. Next mix in the raisins, then add the wet buttermilk/egg mix. Fold gently until your dough is stiff.

On a floured surface work the dough with kneading for less than a minute. If the dough is too sticky add flour.

You can either cook the loaf in a skillet or pan like was traditionally or on baking parchment on a tray or silicone mat. Remember to score your own mark across the top of loaf with a sharp knife, to aid rising and crusting up in the baking. In your pre-heated 200°c oven, cook for about 45 to 55 minutes, until golden brown and hard on the outside. Give it a ‘knock knock’ with your hand. If you hear a hollow, drum-like sound, it’s done! Remove and cool for ten minutes, then enjoy the taste and conversation!

Guinness wholemeal brown bread

LIKE soda bread, this uses bread soda instead of yeasts, so the mixing and preparation can be done easily and quickly. The treacle, wholemeal flavours and Guinness make a delicious combination.

What you need

• 400g Wholemeal flour

• 100g oats (plus a scattering for the topping)

• 2 tsp bread soda

• 170ml buttermilk

• 2 tbsp treacle

• 330ml Guinness

• 1 tsp sea salt

What you do

FIRST mix all the dry ingredients in a bowl with a whisk. In a separate bowl or jug, whisk together the buttermilk, Guinness and treacle. Create a well in the centre of your dry mixed ingredients and slowly pour the wet mixture into it, stirring with a fork to combine both mixes.

Empty the bread dough into a greased 1lb loaf tin, then sprinkle the handful of leftover oats over the top. Place in an oven preheated to 180°c, and bake for about 45 minutes, until cooked. Remove and cool before serving.

This loaf will keep well when well wrapped.