Viking Soda Bread

Ingredients
 
500g Plain flour

2 tsp bicarbonate of soda
1 tsp fine sea salt
400ml mix of natural yoghurt & milk

Optional: seeds to sprinkle on top

Method

1. Switch the oven on to 200°C/Gas Mark 6

2. Sift the flour into a large mixing bowl then add the bicarbonate of soda and salt. Make a well in the centre and add the yoghurt/milk mix. If adding seeds, do it at this point and mix well.

3. Tip out onto a floured surface and knead lightly for about a minute. Put onto a floured baking tray and mark a cross in the top.


4. Bake for about 40-45 minutes, to check it's done, turn it over and tap on the bottom - it should sound hollow.

5. For a crusty finish, cool on a wire rack. For a softer loaf, wrap in a clean tea towel.

Notes: This is a very simple way to make bread and incredibly forgiving - I've made it with nursery children with great success.  It works well for school sessions as there generally isn't the time to make bread that needs to rise.  The timings above are for a large loaf - I've found that with small rolls, hedgehogs or crocodiles (!) they don't need as long, maybe 15-20 mins.