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DELICIOUS TIN CAN SODA BREAD MAKES 2 SMALL LOAVES OR 1 BIG


This super quick, super easy & totally delicious bread is so simple to make. You don’t even need a set of scales to make it. Use the best flour you can afford, ideally organic or chemical free. We used Wildfarmed which is epic.


We made this recipe with Hugh Fearnley-Whittingstall at the Great Wight Bite food festival in the children’s cookery den and it went down a treat.


We are in the process of planning and writing a children’s cookery course which will be online this year and will be packed full of recipes like these.


Head over to our website for the full recipe on our website. Link in our bio.


Happy shaping and baking


Ben & Holly




TIN CAN SODA BREAD INGREDIENTS – MAKES 2 SMALL LOAVES

 

1 tin plain flour (275g), plus extra for dusting

1 tin wholemeal flour (275g)

2 teaspoons bicarbonate of soda

1 tin buttermilk or full fat milk (400ml) with a squeeze of lemon juice/2 tbsp 

optional: 1 teaspoon of honey or sugar

optional: 1 handful of porridge oats, plus extra for sprinkling

olive oil or butter, for brushing

1stp salt

butter & jam to serve

 




TIN CAN SODA BREAD METHOD

 

  1. Preheat the oven to 190°C/375°F/gas 5. (with heavy baking tray in to heat up like a oven/pizza stone) which helps to bake the bread.

  2. Place all the dry ingredients (flours, oats, bi-carb & salt) together in the bowl and whisk together so thoroughly combined, then add the milk & honey and mix with your hands to bring the dough together

  3. Tip onto a floured surface and use your hands to bring the dough together. 

  4. Shape the dough into two balls and place onto greaseproof paper. Use your hands to flatten the dough slightly, so you end up with a disk. Brush with a little olive oil or butter and sprinkle over a few porridge oats, if you like. 

  5. Score a cross into the top of the bread with a knife, then bake on the pre-warmed baking trays in the oven for 20/25 minutes, or until a firm crust has formed and it sounds hollow when tapped on the bottom.

Turn out the bread onto a wire rack to cool, then serve, still slightly warm with butter and jam (or delicious with soup or a starter).



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