These fab breakfast soda breads from Dan Lepard’s Short and Sweet were the only things I baked this weekend. I had thoughts and plans to make at least an ice cream or a frozen yoghurt but thought better of it and concentrated, instead on the long assignment due in a couple of weeks. This work and school-on-the-side is seriously exhausting at the moment, have spent the whole weekend getting on with it and a headache but it’ll be over soon thankfully. Anyway, the soda breads are highly recommended, very quick to make, very easy and very good. We had them warm with leftover pork belly and scrambled eggs.
Taking a break from study to post this wonderful thing:
Dan Lepard’s Oatmeal soda bread. Recipe is in Short and Sweet as well as a baking supplement from Guardian published in 2007 (and found in my recipe box the other day). I didn’t have the right oats (‘pinhead’) so used rolled, also used a mix of spelt (150g) and wholemeal (175g) flours and replaced dark brown sugar with muscovado sugar (around a tablespoon so, a little less than given in recipe). Finished bread was a rich warm brown:
Upon having it for late breakfast with bacon and scrambled eggs, beloved said it was the most amazing bread he’s ever eaten.
Back to study now