Make sure you remove the tin lid with a tin opener, a ring pull opened lid will leave a lip that will prevent you getting your bread out. Below is a recipe for a lining paste that you can brush on the inside of the tin so your bread doesn't stick.
INGREDIENTS
Makes 2 small cylindrical loaves or one tin loaf
For the lining paste:
- 120g of plain flour
- 125g of butter
- 125ml of vegetable oil
For the soda bread:
- 2 empty baked bean cans, lids removed with a tin opener (or a 500g loaf tin)
- 30g salted butter melted
- 300g coarse wholemeal flour, plus more for the cans or tin
- ½ teaspoon bicarbonate of soda
- 1 teaspoon baking powder
- 25g demerara sugar
- 1 teaspoon fine sea salt
- 1 egg, lightly beaten
- 300g buttermilk
METHOD
Make the lining paste:
Make sure your butter is at room temperature, whip it up and then whisk in the flour before slowly whisking in the oil.
This paste can be stored in your fridge and used in the next couple of weeks. Make sure you use a clean pastry brush each time you use it.
Make your soda bread:
Preheat your oven to 200°C fan (220°C without fan.)
Using a pastry brush and your lining paste, coat 2 old baked bean cans, or a 500g loaf tin. It’s important to have your oven preheated and your cans or tin prepared before starting the recipe, as once the dough is mixed it is best baked immediately.
Melt the 30g of butter and leave it to cool slightly.
Put all the dry ingredients in a large bowl and mix so they are evenly dispersed. This step is more important than it sounds, if your bicarbonate isn't evenly mixed it will stay in one pocket and leave the bread uneven.
Make a well in the centre, then add the cooled melted butter to the well with the egg and buttermilk and mix well and quickly with a spoon. Your mix should be wet and drop off the spoon.
Working fast, divide the dough between the prepared cans or tin. Bake for 10-15 minutes, it should be brown in colour, then reduce the oven temperature to 160°C fan and cook for a further 35-40 minutes.
Take the bread out of the cans or tin and let cool. Once cool, if you wrap it in clingfilm it will stay fresher for longer. This is delicious just with butter, or wonderful with smoked salmon.
