Lemon Soda Bread

I can't believe this recipe has been sitting in my drafts for just over a year!  I made this bread for Cookbook Club last May; and the recipe is from Anna Jones's Easy Wins.  Mm, I might have to make this one again, because it was delicious.  And it's citrus season, so lemons abound.  

I like to buy local honey, not that I use a lot, but I do want to support our local apiarists.  We have several just in our little neighbourhood!  And we often see honesty stalls when going on country drives.  We were down the coast one time, well in the hinterland really; there was a stall but I didn't have enough 'real money' on me, so sadly I had to leave that jar there.  Now I make sure there is enough coinage sitting in the car for such harrowing emergencies :=)

looking good and crunchy

Makes one beautiful round:

ingredients:

400 mL/13.5 oz milk, or oat milk

3 lemons, unwaxed if possible, otherwise scrub them well under warm water

350g./12.5 oz plain flour

350g./12.5 oz wholemeal flour

2 tsp bi-carb soda (baking soda)

2 tsp sea salt flakes

150g./5.3 oz butter

2 tsp honey or maple syrup

1-2 tsp of lemon juice (optional)

or try oat milk

Method:

Turn on your oven to 180C/360F to heat up

Line a baking tray with baking paper, flour (and a scattering of cornflake crumbs if so inclined)

To make the buttermilk:

Grab yourself a jug, add the milk, and then stir in the juice and zest of 2 of the lemons - give it a really good stir

Set aside for 10-15 minutes to allow it to thicken up (the oat milk won't thicken tho', so don't worry if you're using that, it's fine)

To make the dough:

Haul out a large mixing bowl, place both flours, the bi-carb soda and one teaspoon of the sea salt into it, and give it a good whisk

Now make a well/divot in the middle of the flour mixture, and pour in the buttermilk mixture 

Stir until there are no floury patches (but not too violently), then go in with your hands and form into a shaggy dough - be gentle!

And tip it out onto a well-floured surface, shape into a rough but relaxed round, and then place on your lined tray

Make a large cross with a knife on top of the dough, and brush with some extra milk

Then bake for about 40 minutes till nicely golden-brown all over

While it's baking, make the lemon-honey butter:

Get yourself a small bowl, and mash up the butter with the zest of the other lemon, and the honey or maple syrup

Add the other teaspoon of sea salt (or part of it) to the mix, and beat that in too  (add the lemon juice here, if  using)

Now check your bread, give it a tap on its bottom (it should sound hollow when done), and leave it to cool on a wire rack for about 30 minutes or so

Slice and serve lavishly spread with the butter

(Will keep for a couple of days, wrapped and in an airtight container, or sliced and in the freezer for a few weeks or so)

Ye olde Bi-carb soda

Notes:

I got 150 mL/5 oz of lemon juice from 2 lemons; you can just squeeze and drink down the juice of the other lemon!

zest those lemons

Dino overseeing the zest-fest

making the buttermilk

mixing up the dough

shaping it onto your lined tray

you can add the extra lemon juice here, if you like it tangy!

golden and crunchy

Dino says: "it's time to eat"

just a wee smidge of butter :=)

honey