Breakfast soda breads

By Birgitta

Any B&B breakfast would be improved by ditching that grim, tepid "sliced white" toast. So make individual soda breads, in minutes, using a stored dry mix that allows you to bake only what you need. If you have a small traditional mill nearby, such as Glebe Farm in Cambridgeshire or Little Salkeld in Cumbria, then that kind of coarse, stone-milled wholemeal flour is perfect here. You can mix in toasted seeds, honey or a little melted butter to make use of other local ingredients.

Dan Lepard

Ingredients

• For the dry mix:
• 450 g wholemeal flour
• 3 level tsp baking powder
• 1/2-3/4 tsp salt
• 2 tbsp muscovado sugar
• For every 75g of dry mix:
• 50-75 ml cold whole milk
• 30 ml plain yogurt
• 15 cm square of baking paper
• Rolled oats, to finish

Preparation

Step 1

Sift the dry ingredients together, so the baking powder and salt are evenly mixed. The resulting mixture will keep happily for months, so once you've tried and tweaked it, then mix a bigger batch. Preheat the oven to 200C (180C fan-assisted)/400F/gas mark 6.

Stir the required quantity of milk and yogurt into your dry mix. Position squares of baking paper over each pocket of a muffin tray, then spoon about 150g into the centre of each. Gently press the mixture and paper down into the pocket. Sprinkle a few rolled oats over the soda breads and bake for 25 minutes, until puffed and brown. Serve warm.