Homemade soda bread with farm butter

This afternoon I decided to attempt my first homemade soda bread.  I am not the bread baker in our little family, it is usually left to Mr Rigg, but with the simplicity of a soda bread recipe (I used Darina Allen’s from her Forgotten Skills of Cooking – perhaps one of my absolute favourite recipe books) I decided I should give it a go.

I was prompted to try it out having defrosted a bottle of buttermilk, purchased previously from our local farmer’s market, which I used a tiny amount of in a coleslaw we had earlier in the week.  I still had lots left over, so thought soda bread would be a good way to use it all up.  The recipe called for a mixture of white and wholegrain flour, I used a mixture of white and wholegrain spelt flour.

This is what it looked like before it went into the oven…

Homemade soda bread dough

I had no idea what consistency the dough was supposed to be, but just went with how mine turned out – I used Mr Rigg’s new wooden pizza paddle to get it onto my preheated baking stone and followed the recipe which required it to be cooked for 15 minutes at 230°C, 15 minutes at 200°C and then a further 5 minutes upside down.

Straight from the oven…

Freshly baked soda bread

It looked pretty good when it came out of the oven, and later when it had cooled and I cut into it I was delighted to find the texture soft and springy. We cut it into slices and had it for dinner spread with cream cheese and smoked trout – but first I had to try a small wedge with farm butter and honey from our allotment (not produced by us).  It was scrummy and I’m really pleased with my first attempts.

My homemade soda bread with cream cheese, smoked trout and lemon juice…

Soda bread with cream cheese and smoked trout

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