After planning my bread series out, I realised that I had actually left one of these recipes out. Today I’ll be sharing my recipe for a yeast raised soda bread!
Now I know that don’t traditionally have yeast in a soda bread as it uses bicarbonate of soda as the evening agent but this recipe is a little different but just as welcome, trust me on this one.
This loaf is slightly different as it’s made with half brown and half white bread flour and has two evening agent, which are the yeast and baking powder. There are some obvious differences, including the flavour and texture, this is something to take into consideration before you go ahead and make this loaf.
If like me, you’re just a bread lover, then this will go down just perfectly. Go ahead and prepare yourself a full Irish breakfast after having too much to drink at the parade (we have a fairly large one here in Birmingham).
Anyway, let’s get started, shall we?
250g White bread flour.
250g Brown bread flour.
8g Fresh yeast.
15g Butter, at room temperature.
20g Baking powder.
305ml Water, warmed.
Before you get into making your loaf, you’re best to do some prep. Start by weighing up all the ingredients, lining a baking tray with parchment paper and get any other equipment you may need ready, such as a mixing bowl or a scotch scraper.
Start by grabbing your mixing bowl (I went with my KitchenAid mixer but use what you have) and placing the white and brown bread flours along with the salt and give it all a good mix until fully incorporated.
You can then add in the fresh yeast, baking powder, butter and water then mix it on a low speed for 2 minutes, then crank up to a medium-low speed and mix for a further 4 minutes.
Take the dough and transfer it onto a lightly floured surface before giving it a brief knead, just bringing it together. Don’t forget to bring it into a smooth ball of dough.
Cover the dough with some clingfilm and allow it to sit for 10 minutes.
After the 10 minutes have passed, take your dough and on a lightly floured surface just gently flatten the ball into a disk which is around 8-9 inches. Transfer onto the lined baking tray where you may just need to flatten the dough a little.
You’re almost done with the dough but before you are, you need to score the dough. Take a plastic or metal scotch scraper and make either a ‘+’ or ‘x’ into the dough, making sure you cut all the way through.
Cover with clingfilm and leave somewhere warm for 15-20 minutes, this the only proof the bread will have.
Now is the ideal time to preheat your oven to 220˚c/430˚f.
Once the proof is done, you can take some brown flour or bran (which is the left over bits when you sieve wholemeal flour) and dust the top of the loaf, then place in the oven and bake for 25-30 minutes or until its well risen and baked.
Remove from the oven and take it off the tray and allow it to cool on a cooling rack to cool fully before you try and slice it.
That’s how I make soda bread using yeast, it’s a little different but still tastes good!
That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my Instagram and Twitter. The YouTube video will be linked down below.
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