Sunday Baking with Stones: Simple Soda Bread
Is anything cosier than the smell of fresh bread in the oven? Rosie Kingdon, from our favourite Falmouth bakery Stones, shares a can’t-go-wrong bread recipe for you to try at home
Another of the special places we’re missing at the moment is Stones Bakery on Falmouth High Street. If you are lucky enough to live nearby, they are now on the road, delivering their delicious baked goods around the Penryn and Falmouth area. If not, we’ve asked co-owner Rosie for a simple, signature bread recipe that’s easy to perfect at home. Aprons on, it’s Sunday baking time!
Rosie says, “This is a nice easy loaf to make; think of it like making a giant scone! You can add in ingredients, like oats or dried fruit to experiment with different flavours. This recipe is perfect for using up slightly past-its-best milk but if you only have fresh milk, add a squeeze of lemon or a tablespoon of natural yogurt to sour it a little.
METHOD
Preheat the oven to 220 degrees.
Mix all of the dry ingredients together making sure there are no lumps of bicarbonate of soda.
Add the milk and treacle.
Combine together with your hands, it should be quite sticky!
Leave to sit for 15 minutes.
Empty the dough out onto the counter and shape into a flattened ball.
Place onto a baking tray lined with greaseproof paper.
Flour the handle of a wooden spoon and press into the dough creating a cross shape.
Bake for 20-25 minutes until golden brown, try tapping the loaf on its base; it should sound hollow.
INGREDIENTS
250g stone ground wholemeal
250g self-raising flour
1 tsp bicarbonate of soda
25g treacle
350ml milk (plus a squeeze of lemon or 1 tbsp yogurt to sour slightly)
5g salt
When life returns to normal, we highly recommend a visit to Stones Bakery. Lucky locals can order online here.
We’d love to see what’s cooking at your house. Share what you’re baking using #SeasaltNourish.
