Course: Main - Dish: - Serves: 3-4
This simple and reliable soda bread recipe wins every time; from start to finish it’s less than 45 minutes to slathering butter over warm freshly cooked bread! Most soda bread recipes call for ‘buttermilk’ but we cheat making our own by mixing some vinegar into milk. A quick household favourite when you want to jazz up your beans; sultry smoky flavour with the heat from chipotle chillis finished with a little fresh kick of coriander. Oh, the soy sauce; you won’t taste it but add a delicious depth of flavour.
Recipe by Theo Michaels.
Method:
- Preheat the oven to 180FAN (200c).Preheat the oven to 180FAN (200c).
- Add the vinegar to the milk and reserve.
- In a mixing bowl, add both of the flours, baking soda, salt and mix together. Then drizzle over the olive oil and pour in the milk (it will be slightly thickened). Use a wooden spoon to mix it together, just until it forms a slightly sticky dough.
- Dust a clean work surface and tip out the dough. Fold it a few times just until it comes together – don’t kneed or overwork the dough.
- Lightly dust an oven-proof pan, drop the dough into the centre, flatten a little, then score 4 cuts across the top (to give you 8 pieces).
- Bake for 30 minutes, then leave to cool on a rack (and obviously rip a bit off while hot, slather in butter and eat!)
- Fry the spring onions in olive oil for a minute, then stir in the garlic, after 30 seconds add the spices, oregano, chipotle paste and mix and season.
- Pour in the baked beans, combine fully, then add a splash of soy sauce at the end.
