Bentley’s soda bread

My sisters were up in the North East last week and we met up and ate some of the Eltringham salmon I’ve had smoked with a chilled glass of Taittinger champagne – heaven!

Bentley’s soda bread

The cakey nature of soda and wheaten bread makes it prone to drying out, so putting a damp cloth over it after it has come out of the oven helps to keep as

much moisture as possible inside as the bread cools down. It’s the kind of bread you put out on the table with a meal, and by the end of it the loaf is finished. Wheaten bread should be eaten the same day, or toasted the next.

250g plain flour, plus extra for dusting

10g salt

15g bicarbonate of soda

250g wholemeal flour

150g jumbo oat flakes

2 tbsp clear honey

2 tbsp black treacle

500ml buttermilk

Method

Preheat the oven to 200C/gas mark 6. Line a baking sheet with baking parchment. Mix all the dry ingredients together in a bowl. Make a well in the centre and then mix in the honey, treacle and buttermilk, working everything together lightly with your hands, until you have a loose, wet dough. With floured hands, shape the dough into a round and lift on to the lined baking sheet. With a knife, mark a cross in the top.

Put into the oven and bake for about 45 minutes, or until the loaf sounds hollow when tapped on the base. Transfer to a wire rack, drape a damp cloth over the top and leave to cool.

If you would like to book Sarah’s catering company for your next event, please contact ladies fishing and we will forward your enquiry to Sarah

One Comment on “Bentley’s soda bread

  1. Hummm… It sound heaven that salmon recipe from sarah. As usual Sarah make great “glamours” meal for the Ladies fishing group.
    Marta Vine will defenetly organize a event with Sarah canapes maybe early next year!! What do you think Sarah?
    Looking for to our fishing day on Sunday!
    Marta XX

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