Beautiful brown bread. This brown soda bread is easy to make, even at the last minute. Cut a nice thick slice off and slightly warm through and then thickly spread the butter on.
Preheat oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet with 1 teaspoon margarine.
Sift all-purpose flour, whole wheat flour, baking soda, cream of tartar, and salt together into a bowl; mix well. Add 2 tablespoons margarine and rub into flour mixture until crumbly. Pour milk over mixture and stir to form a soft, but not sticky dough.
Dust your hands with flour and bring dough together, shaping into a ball. Place ball onto the baking sheet and flatten slightly. Cut an “x” on the top to divide it into quarters.
Bake in the preheated oven until golden and risen, 20 to 25 minutes. The base should sound hollow when the loaf is lifted using a towel and you knock on it with your knuckles. Cool a wire rack.
Per Serving: 225 calories; protein 7.2g; carbohydrates 39.5g; fat 4.6g; cholesterol 3mg; sodium 659.6mg.
The quality of the flour can make a real deal to your bread. Different makers do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a best rise than standard dough flours – especially if you’re make wholemeal bread , which doesn’t always rise as well as white bread.
To make this in a breadmaker , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.
A dough’s first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it night before , then finish it off the next day.