Bramley apple soda bread (makes four generous portions):
200g flour (any will do – plain, self raising, rye, whole meal…)
1 rounded tsp bicarbonate of soda
2 tsp lemon juice
1 large Bramley apple (or other variety, but they do work incredibly well here!)
First, measure out the milk and add the lemon juice, and leave to stand while you do the rest.
Measure the flour into a mixing bowl, add the bicarbonate of soda, and quickly mix through.
Finely dice or grate your apple – I leave the skin on mine for extra goodness, and it adds a nice crunch to the bread. Peel it if you like, but you’ll be missing out on a treat! Mix the finely diced apple into the flour.
Pour in the soured lemony milk, and stir well. Lightly grease or flour the inside of a loaf tin, and pour the mixture in. It should have a batter consistency, not a dough.
Bake in the centre of the oven at 180C for 40 minutes. Allow to cool for 5 minutes before turning out of the tin.
I served mine warm with chunks of Brie, an absolute taste sensation that felt both like a delicious treat, but wholesome and good at the same time.
***VEGANS*** This soda bread recipe will work just as well with non-dairy milk. Almond or hazelnut milk would be a delicious nutty alternative, and soya milk works well too.
****MILK**** I used 2 heaped teaspoons of milk powder in 200ml cold water to make up the milk for this recipe. As a rule, use 1 heaped teaspoon per 100ml water to replace fresh milk. I can never tell the difference in cooking, but I can definitely tell the difference in my wallet!
***MAKE IT YOURS*** Customise it with whatever flour you like – rye flour makes a heavy, flavourful loaf. Whole meal flour lends a wholesome, earthy texture complemented by the sweetness of the bakes apples. Gluten free flours work just as well, but you may need a little extra liquid for moisture. Once you’ve chosen your flour, why stop at apples? Berry soda bread would be a delicious treat, as would bananas, sultanas, fresh herbs… Be brave!
Jack Monroe. Twitter: @MsJackMonroe