Baked bean tin soda bread
- Prepare
- less than 30 mins
- Cook
- 30 mins to 1 hour
Don’t throw those old baked bean tins away! Anna Haugh’s clever recipe requires zero kneading and is ready in less than an hour. Try serving with Anna's salmon.
Ingredients
- butter: 30g/1oz salted butter, plus extra for the tins
- wholemeal flour: 300g/10½oz coarse wholemeal flour, plus extra for the tins
- bicarbonate of soda: ½ tsp bicarbonate of soda
- baking powder: 1 tsp baking powder
- demerara sugar: 25g/1oz demerara sugar
- sea salt: 1 tsp fine sea salt
- egg: 1 free-range egg, lightly beaten
- buttermilk: 700ml/1¼ pint buttermilk
- smoked salmon: butter or smoked salmon, to serve (optional)
Method
Preheat the oven to 220C/200C Fan/Gas 7. Butter and flour 2 old baked bean tins, or a 500g/1lb 2oz loaf tin. It's important to preheat the oven and prepare the tins before making your bread, as once the dough is mixed it’s best baked immediately.
Melt the 30g/1oz butter and leave it to cool slightly.
Put all the dry ingredients in a large bowl and mix so they are evenly dispersed. Make a well in the centre. Add the cooled melted butter, egg and buttermilk, then mix well and quickly with a spoon. Your mix should be wet and it should drop off the spoon.
Working fast, divide the dough between the prepared tins. Bake for 10 minutes, then reduce the oven temperature to 180C/160C Fan/Gas 4 and cook for a further 35 minutes.
Take the bread out of the tins and allow to cool. Once cool, if you wrap the bread in cling film it will stay fresh for longer. This is delicious just with butter or is also wonderful with smoked salmon.
