Raisin Soda Bread

My family is "bread eater" especially my hubby and my son. Both of them can finished a loaf of bread within a day and give them any bread, bun, sandwiches or scones, they can savour better than "rice". My house's bread intake is high, so instead of buying it everyday, why not make some homemade bread? I had been searching high and low for bread recipe that is simple, quick and don't require much ingredients, especially "dried yeast" or "instant yeast" which can be hard to find and hard to handle at times. As a first timer in making bread, this recipe is just great for me!

As I flipped through a Children's healthy & fun Cookbook shared by a best of friend of mine. I found this great recipe "Raisin Soda Bread" which doesn’t require yeast as a raising agent! Instead uses "buttermilk" with "bicarbonate soda". Isn't it great? I was eagerly wanted to try it out as soon as possible. But, in Malaysia, it is hard to get buttermilk, as the recipe book gave me an alternative to substitute buttermilk with the same amount of Yoghurt or (milk, combined with a tablespoon of lemon juice). I was thrilled with it and started to do my shopping buying some Natural Low Fat Yoghurt, organic whole meal flour & one big packet of raisin.
You may also add or substitute (dried dates, cranberries, blueberries or cherries instead of raisin) - you could try a mixture of dried fruits or nuts too. I would happy to add more dried fruits and nuts the next time!

This Raisin Soda Bread is the perfect starting point for anyone who hasn't made bread before. It doesn't contain yeast so it doesn't need as much kneading or rising as ordinary bread, but its every bit as tasty!

I would happy to tell you that the result was excellent! My whole family liked it. It is not only tasty but also healthy. Soft from the inside and suitable to eat with homemade Cream of Mushroom Soup! Or a cup of aroma Coffee!


What is BUTTERMILK?
Traditionally buttermilk is the liquid remaining after the cream has been churned into butter. It is low in fat and is often used to make pancakes and scones as well as soda bread. When combined with bicarbonate of soda it acts as a raising agent. If you can't get buttermilk, natural yoghurt it is a great alternative. (Reference from the recipe book)

Ingredients 200g (7 oz) whole meal plain flour 200g (7 oz) white plain flour (plus extra for dusting) 1 tsp Salt 1 tsp Bicarbonate Soda 50g (2 oz) porridge oats (I didn't add in oats) 1 heaped tbsp caster sugar 125g (4 1/2 oz) Raisin 1 egg (lightly beaten) 300 - 350ml (10 - 12fl oz) Buttermilk (I substitute with Natural Low Fat Yoghurt) Grease proof baking paper Methods: Preheat the oven to 200ºC (400ºF/Gas 6). Sprinkle a baking sheet with flour until it is lightly covered. (This is to prevent the loaf sticking to the sheet) / I lined a baking paper on a baking tray. Sieve the whole meal and white flour, salt & bicarbonate soda into a mixing bowl. If there is any bran left in the sieve, add it to the bowl. Add oats, sugar and raisins to the bowl and stir. Make a well in the center of the mixture and pour in the egg and 300ml of buttermilk. Mix together with a wooden spoon. When the mixture starts to come together, use your hands to form a soft, slightly sticky ball of dough. If the dough is too dry, add a little extra buttermilk. Put the dough onto a lightly floured work surface and gently knead, once or twice, until the dough is smooth. Don't over knead or the dough will toughen. Form the dough into a flattish circle, about 18cm round and 4cm thick. Put the dough on the floured baking sheet. Sieve over a little extra flour. Cut a large, deep cross, almost to the bottom of the dough. Bake for 30-35 minutes, or until risen and golden.