Saturday morning finds me in the kitchen again. Experimenting with a soda bread recipe. This one tasted nice slathered with butter straight out of the oven. The cinnamon, honey and brown sugar are a really nice combination. However I am not so sure that I really like the taste of soda bread. The after taste bothers me, just a little, but enough to take the edge off the enjoyment. I think that I have too much of a sweet tooth!
4 cups malthouse bread flour
1/4 cup soft brown sugar
2 teaspoons of baking soda
2 teaspoons of cinnamon
1 cup of plain organic yoghurt
2 teaspoons of honey
1/2 cup raisins
- Preheat oven to 200°C.
- In a large mixing bowl combine flour, brown sugar, baking soda, and cinnamon . Add the yogurt and honey. Stir until the dough comes together into a ball. If the dough seems too wet, add a tablespoon more flour at a time. The dough should be slightly sticky but easy to shape.
- Turn the dough out onto a well-floured surface and knead into a rough ball, about 1 to 2 minutes. Shape into a 12-inch long by 4-inch wide loaf, transfer to a sheet tray lined with parchment paper. Sprinkle dough with a little flour and use a sharp knife to make 4 diagonal scores across the surface.
- Bake for about 40 to 45 minutes, until the loaf sounds hollow when tapped. Allow to cool for 10 minutes, then transfer to a wire cooling rack, or serve warm. Slice and freeze any leftover bread, or can be stored in an airtight container for up to 2 days. Reheat before serving.