Nigel’s Lazy Loaf
Delight your senses with this rustic and wholesome soda bread recipe. A fusion of wholemeal and plain flour, mingled with the tang of buttermilk, creates a mouthwatering loaf that is both hearty and comforting. With a crispy crust and a soft crumb, this bread is best enjoyed fresh out of the oven, offering a delightful experience for your taste buds.
— Constant Cookbook
Ingredients
- 225g/8oz wholemeal flour
- 225g/8oz plain flour
- ½ teaspoon sea salt
- 1 teaspoon caster sugar
- 1 teaspoon bicarbonate of soda
- 350ml/12fl oz buttermilk
Instructions
- Preheat the oven to 220C/425F/Gas 8. Put a large casserole dish and its lid into the oven.
- In a large bowl, mix the flours, sea salt, sugar and bicarbonate of soda together with your fingers. Pour in the buttermilk, bringing the mixture together as a soft dough. Working quickly (the bicarbonate of soda will start working immediately), shape the dough into a shallow round loaf about 4cm/1½in thick.
- Remove the hot casserole dish from the oven, dust the inside lightly with flour then lower in the dough. Cover with the lid and return to the oven.
- The bread should be ready after 25 minutes. Remove from the oven and leave in place for 5 minutes before turning out and leaving to cool slightly before eating. (Soda bread is best eaten warm.)
Cook Time
30M
Prep Time
PT30M
Yield
Makes 1 medium-sized loaf
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