RHUBARB & GINGER SODA BREAD

 

 

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Here’s the Rhubarb and Ginger Soda Bread recipe I made for my first ever FoodTube video…

Ingredients:

300g flour
1 rounded tsp bicarbonate of soda
200ml milk (semi skimmed, soya, UHT, any milk will do)
Juice of half a lemon, or 2 tbsp bottled lemon juice
100g fresh rhubarb
1 tbsp sugar
Small piece of fresh ginger

First, pour the milk into a jug and squeeze in the lemon juice. Leave to stand for a few minutes to curdle. This replaces the buttermilk in traditional soda bread recipes, and can be done with any milk or milk substitute, and any citrus or acid, like vinegar, lemon juice, or lime juice.

In a large mixing bowl, combine the flour and bicarb and briefly mix through. Thinly slice the rhubarb and add to the bowl with the sugar, and grate in the ginger. In the video, I use the edge of a teaspoon to remove the thin skin from the ginger, but if you think life is too short to peel ginger, you can leave it on – but it has a different, woody taste to the tang of peeled ginger. Use the edge of a spoon, or a vegetable peeler, to peel thin strips of ginger into the bowl.

Make a well in the centre of the dry ingredients (a small rough hole in the middle) and pour in most of the curdled milk and lemon. Mix briefly with a wooden spoon, adding more liquid if you need to. It should be a slightly tacky, but malleable, dough. If you accidentally make it too sticky, just add an extra generous tablespoon or two of flour to bring it back.

Tip the dough out onto a floured work surface and knock it into a bread shape – you can pop it in a loaf tin if you have one, or knock it into a round and pop it straight in the oven.

Lightly dust your loaf tin (if using) and pop the bread in. Dust the top with extra flour and cut a crease down the middle of your dough – Irish folklore says that this is to let the fairies out, so respect your fairies and set them free. Bake in the centre of the oven for 40 minutes, until crusty, risen and golden and rustic looking. Remove from the oven and allow to cool for a few minutes before slicing.

Serving suggestion: The bit you don’t see on the video, is me layering it up with mackerel and honey for the production crew, who were initially suspicious, and then devoured the lot! But it’s also great plain, warm from the oven, toasted and spread with butter or crean cheese, and of course rhubarb and ginger are natural bedfellows for all sorts of delicious cheeses – try it with Brie, mature cheddar, or anything with a bit of bite…

And enjoy! Thanks to all the lovely feedback, I will be doing more videos with FoodTube in the future – so thankyou all so much for being so lovely and encouraging.

Jack xx

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15 thoughts on “RHUBARB & GINGER SODA BREAD

  1. wow…sounds divine, thanks Jack…..made lots of bread with yeast but havnt experimented much with soda bread…so that will be going on my bucket list of bakes!!!….so good to see you enjoying life and settled…carry on cooking lovely lady!

  2. I did the recipe because I love rhubarb. Only comment is that 200 ml of milk is a bit too much 100 ml was enough for me actually. And be careful with the ginger! I recommend one tablespoon of ginger minced finely. Maybe a bit more of sugar as well…

  3. Used all of the 200ml of soured milk. Just right for me, may be down to the flour? Turned out fine, another good way to use our rhubarb.

  4. Made this and a rhubarb, custard and green tea cake with rhubarb from the allotment and then had the leftover rhubarb on the side with a nice bit of sea bass… yum!

  5. Hi, how to do you convert to volume measurements? In Canada we are all used to 1 c measurements not grams! Thxs

  6. Mine is in the oven now, looking lovely. I used self raising flour (as in the video) and 200ml milk was perfect for me, too. Baking at fan oven 160.
    Planning on it for a lazy Sunday brunch with some brie that needs using up…

    By the way, made the peach and chickpea curry from your book last night. So good ,

  7. This bread looks deliciously moist unlike most of the recipes roaming around the internet. I wish I could use the recipe, but I can’t properly convert it since it’s in the metric system and we good old Americans use the incredibly inconvenient traditional methods. Ah, well. I will salivate over this photo. Looks incredible!

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