This is one of the most old fashioned Soda Bread recipe with just the basic ingredients which can be ready in less than an hour. The addition of buttermilk gives this bread the much required crust and this is the perfect recipe when you are in a hurry. Like any other Soda bread, these buns tastes as good as when it is eaten with a slice of cheese or with butter and jam. The exotic scent of the fennel seeds and the burst of tartness from the cranberries make these buns to have it in a perfect cosy environment with your family.
Soda bread is a variety of quick bread traditionally made in a variety of cuisines in which sodium bicarbonate (otherwise known as baking soda) is used as a leavening agent instead of the more common yeast. The ingredients of traditional soda bread are flour, bread soda, salt, and buttermilk. The buttermilk in the dough contains lactic acid, which reacts with the baking soda to form tiny bubbles of carbon dioxide. Other ingredients can be added such as butter, egg, raisins, or nuts to make it as per your recipe. ( Source: Wiki)
If you’ve never made bread before just like me and terrified at the very thought of making homemade bread, simply relax. It is quite easier to make a soda bread than making a pancake or muffin. This is going to be part of my contribution to the 45th Foodie Monday Bloghop theme of #Bread.
- 1 ½ cups of whole wheat Flour
- ½ cup All Purpose flour
- ½ cup butter
- 1 tsp salt
- 1 ½ tsp Baking powder
- ¾ tsp soda
- ¾ tsp all spice powder
- 150 l runny buttermilk
- 1 large egg
- ½ cup dried cranberries
- 2 tsp fennel seeds
- Melt the butter and then leave it to cool a little.
- Preheat the oven to 220 degree C and line a baking sheet with baking Parchment.
- in a large bowl, combine both flours, salt, baking powder, baking soda, all spice powder and mix well.
- Whisk the egg with buttermilk and then fold in the melted butter.
- Pour the wet ingredients over the bowl of dry ingredients, and then add the dried cranberries and fennel seeds and mix everything with a wooden spoon. The final bit of mixing should be done by hands.
- Turn the sticky dough into the floury surface and then cut into 4 equal parts and out of those 4 parts make 4 more balls. Now you have 8 balls made from the dough.
- Shape each piece of dough into a rough dough ball and place on your lined baking sheet with some space between them.
- With the help of a knife, mark a pattern of ‘X’ in each of the dough.
- Sprinklelittle flour on all the breads and bake in the oven for 15 to 20 minutes or untill the buns are brown and sound hollow when tapped on the kitchen slab.
- Let them cool for about 10 minutes before you eat them.
- these Buns are best eaten the day it is made.
- I like to have it with butter and some plum and tomato chutney and a glass of milk.
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