High in fibre and low in fat, this sweet soda bread is very easy to make.
450 g (1 lb) wholemeal flour
1 tsp freshly ground sea salt
1 tsp of bicarbonate of soda
1 tsp cream of tartar
1 tbsp unrefined soft brown sugar
90 g (3 oz) sultanas
140 ml (1/4 pint) low fat natural yoghurt
175 ml (6 fl oz) skimmed milk
1 tsp freshly ground sea salt
1 tsp of bicarbonate of soda
1 tsp cream of tartar
1 tbsp unrefined soft brown sugar
90 g (3 oz) sultanas
140 ml (1/4 pint) low fat natural yoghurt
175 ml (6 fl oz) skimmed milk
method
1. Put the flour, salt, bicarbonate of soda and cream of tartar into a mixing bowl.
2. Stir the sugar and the sultanas into the flour, and make a slight well in the centre.
3. In a jug, mix together the yoghurt and the milk. Pour this mixture gradually into the well in the flour, and mix with a round-bladed knife, to form a firm but not too stiff dough.
4. Turn the dough onto a floured board and knead it until it is smooth.
5. Form the dough into a round, and slightly flatten it with your hand.
6. Cut a deep cross into the top of the dough and brush with a little extra milk. Put the loaf onto a lightly floured baking sheet, and bake in the centre of a preheated oven, 200°C/400°F/Gas Mark 6, for 25 minutes.
7. Turn the loaf upside down on the tray and return it to the oven for a further 5 minutes to cook underneath.
8. Wrap the loaf in a damp cloth and place it on its side to cool.
2. Stir the sugar and the sultanas into the flour, and make a slight well in the centre.
3. In a jug, mix together the yoghurt and the milk. Pour this mixture gradually into the well in the flour, and mix with a round-bladed knife, to form a firm but not too stiff dough.
4. Turn the dough onto a floured board and knead it until it is smooth.
5. Form the dough into a round, and slightly flatten it with your hand.
6. Cut a deep cross into the top of the dough and brush with a little extra milk. Put the loaf onto a lightly floured baking sheet, and bake in the centre of a preheated oven, 200°C/400°F/Gas Mark 6, for 25 minutes.
7. Turn the loaf upside down on the tray and return it to the oven for a further 5 minutes to cook underneath.
8. Wrap the loaf in a damp cloth and place it on its side to cool.
serving amount
makes 1 round loaf
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