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Cranberry Soda Bread
This is such easy recipe that you can really make it quickly and enjoy a couple of days of mess-free breakfast.
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Ingredients
- 4 cups 240g Gold Medal all-purpose flour
- 1 tsp. 5g Salt
- 1 tsp. 5g Arm & Hammer Baking Soda
- 1 cup 120g Dried Cranberry
- 4 tbsp. 50g Sugar
- 2 cups 473ml whole full-fat Buttermilk
- 1 Tbsp. 5.6 g Rolled Oats
Instructions
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Preheat the oven to 450°F
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Mix together the flours, salt, and baking soda in a large bowl.
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Make a well in the center of the dry ingredients and pour the liquid into the flour mixture. (see note on how to make Buttermilk below)
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Using an open hand bring the flour and liquid together to a loose dough, or start with the spatula until you combine then use the hand to bring it together. The dough should be quite soft, but not too sticky. You do not need to knead it, just gently, without pressing too much form a ball.
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Place on a baking sheet dusted well with flour, then score the bread by blessing it with a deep cross on top.
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Glaze the bread with the leftover bit of buttermilk that you have leftover in the measurement cup, and dust the top with rolled oats.
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Bake for 15 minutes, then turn down the oven to 400°F (200°C) and bake for 30 more minutes. When the loaf is done it will sound slightly hollow when tapped on the bottom. Remove from the baking sheet and place on a wire rack to cool down completely.
Recipe Notes
In a 2 cup of whole milk, add 1 tablespoon of Lemon juice and a pinch of salt. Heat it for 2 minutes in the microwave and wait until the courts start to form. Stir, and add to the flour. You may add an egg just before adding buttermilk, or mix an egg with the buttermilk and add it together. Also, you may add cold butter -- when you mix together, flour, salt, soda, then I would sometimes add cold unsalted butter. The dough is just a bit richer.