SODA BREAD is a traditional Ireland bread, easy and quick to prepare. Unlike conventional breads, it requires neither yeast nor raising time, thanks to the reaction of baking soda and fermented milk ( Babeurre or Buttermilk). This gluten -free retains all its rustic character, with a golden crust and a slightly dense crumb. Traditionally, it accompanies Irish meals, from breakfast to dinner, served with butter, honey or Irish Stew . This bread has long been the companion of rural families because it was simple to make with basic ingredients. Ideal for those who avoid gluten, this gluten -free soda bread is preparing in less than an hour. Its slightly tangy taste and its melting texture make it a perfect alternative to traditional breads. It is obvious that this soda bread is different from a real raised bread, but it has the merit of being quick to make!
Ingredients
Preparation
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Preheat the oven to 200 ° C and line a baking sheet with parchment paper.
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In a large bowl, mix gluten -free flour, salt and baking soda.
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Make a well in the center and pour the fermented milk, beaten egg or psyllium gel and honey (if used).
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Mix gently with a spatula or the hands, without kneading too much, until a homogeneous paste is obtained.
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Shape a ball of dough and place it on the baking sheet. Sprinkle slightly with gluten -free flour.
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Using a knife, incise a cross on top (Irish tradition to "let out the fairies").
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Bake for 35 to 40 minutes, until the bread is golden brown and sounds hollow by tapping below.
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Leave to cool on a rack before tasting with butter and jam!
