Dan Lepard came on to Woman's Hour to share his recipe for soda bread with Jenni. He made individual breakfast soda breads, but the recipe can also be made into a single round soda bread as well as individual muffin-style ones.
Keen to encourage Britain’s B&Bs to improve their breakfasts and replace tepid ‘sliced white’ toast, Dan has created a recipe for individual soda breads. These can be made using a stored dry mix that enables people to bake exactly what they need in a matter of minutes.
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For the dry mix (makes 6)
- 540g wholemeal flour
- 3 ½ teaspoons baking powder
- ¾ teaspoon fine salt
- 2 ½ tablespoons light soft brown sugar
For each 90-100g of dry mix
- 65ml cold whole milk (390 ml for 6)
- 30g low fat plain yogurt (180g for 6)
- A 15cm square of non-stick baking paper
- Rolled oats or toasted pumpkin seeds to finish
Sift the dry ingredients together, so that they are evenly mixed. This dry mixture will keep happily for months, so once you've tried and tweaked it, you can mix a bigger batch.
Heat the oven to 200C (180C fan-assisted)/390F/gas mark 6.
Weigh out and combine the appropriate quantities of dry mix, milk and yoghurt for the number of soda breads you want to make.
The mixture should be of a consistency that you can just about stir with a spoon.
Place a square of baking paper in a bowl on your scales and spoon approximately 190g of the mixture into the centre, then lift by the corners and drop in to the pocket of a muffin tray, gently pressing it down if necessary. Repeat as required.
Sprinkle a few rolled oats or toasted pumpkin seeds over the tops and bake for 25-30 minutes, or until puffed and brown. Serve warm.
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