• Method

This is a really quick and easy soda bread that you can make in 30 minutes from start to finish.

  1. Heat the oven to 220C/200 fan/425F/Gas 7.
  2. Lighly oil a baking tray and dust the middle with a sprinkling of oatmeal from the packet.
  3. Sift the flour, salt and raising agents into a bowl and add the oatmeal.
  4. Pour in the milk and mix gently to a soft elastic dough.
  5. Deposit the dough onto the middle of the tray, dust with oatmeal and flatten very gently with the palm of your hand to a round 18cm round.
  6. Use the blade of a sharp knife to mark a cross over the top.
  7. Bake for 12 to 15 minutes in the middle of the oven until crusty and golden. The bread is ready when it sounds hollow when knocked on the base with the knuckles.
  8. Remove from the oven and cool on a wire rack.

 


Liz Ashworth is a Scottish food writer and food product developer, who has a particular interest in using and promoting local products.

She is the author of Teach the Bairns, a pioneering series of traditional Scottish cookery books for beginners of all ages, and writes food columns in various publications, and coordinates the food programme at the annual Orkney International Science Festival. Orkney Spirit illustrated by Selena Kuzman was published in 2010 to celebrate her love of and family connection with the Orkney islands.

Liz’s other books include The Book of Bere, The Chain Bridge Honey Bible, The William Shearer Tattie Bible and her latest title, The Scottish Baking Bible, published by Birlinn which is available now.

The book features 50 recipes from across Scotland arranged by theme – Bannocks, Breads and Scones; Biscuits; Tarts and Traybakes; and Cakes and Wee Fancies.

All are graded according to the level of complexity, although none are difficult, making it ideal for bakers of all abilities to explore this glorious part of Scotland’s culinary heritage.

 

 

 

 

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