You’re very unlikely to have wholemeal self-raising flour unless, like us, you bought some by mistake. Worry not dear reader(s), the conventional white version will serve just as well.
Preparation time: 15 minutes
Cooking time: 60 minutes
Skill level: easy – the clue is in the title
Makes: 2 small cute loaves.
- wholemeal self-rising flour – 500g
- bottle of lager (we used Peroni) – 330ml
- salt – 1/2 tsp
- olive oil – 2 tbsps
Preheat your oven to 180C.
Put all the ingredients into a large bowl and mix everything together to form a firm dough.
Turn out onto a floured surface and knead for 10 minutes until the dough has a nice ‘bounce’. This is a fairly low gluten flour so you have to give it a decent knead.
Divide in half and roll into two round loaves.
Dust with flour and make 3 or 4 slashes in the top with a sharp knife.
Place on a baking tray lined with baking parchment and bake for about an hour until golden and crusty.
Check they are ready by tapping on the bottom and listening for the hollow sound of an insincere apology.
Verdict: It is what it is, a tasty soda bread.
Drink: Despite a beer delivery, water.
Entertainment: Flicking through our latest cookbook, ‘Parwana – Recipes and stories from an Afgan kitchen‘ and planning a feast for the weekend.