Old Dan’s Soda Bread recipe by James Walton, Dough 2b Different
- Credit: Archant
Introducing our exclusive new columnist - the award -winning young baker James Walton
I’m a Lancashire lad called James Walton and I run a company called Dough 2b Different. Over the next few months I will be giving you a bakery master class, telling you how to make everything from a basic soda bread to a more complicated classic sourdough. I will be showing you that baking doesn’t have to be hard work and actually can be rewarding and fun for the whole family.
I first started baking when I was 10 years old, making cakes and shortbread with my mum and dad. I founded Dough 2b Different in July 2010.
It’s been a fast three 3 years from starting off in my mum’s kitchen doing farmers’ market. This year I opened a production unit based in Blackburn and now supply to coffee shops, delis and restaurants throughout the Ribble valley and beyond. Baking isn’t just a job for me but a passion!
Old Dan’s Soda Bread
This is one of my favourites, it is so easy yet very satisfying and versatile, and it goes brilliantly with everything from soups to a show-stopper on a cheese board. The beer gives the soda bread a fruity taste and very light texture without the use of yeast. With no kneading and no waiting you can enjoy warm fresh soda bread in well under an hour. Hope you enjoy it,
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250g/9oz plain wholemeal flour
300g/9oz plain white bread flour
1 tsp bicarbonate of soda
1 tsp salt
500ml Thwaites Old Dan’s Ale (or similar fruity beer)
Extra flour for dusting
Preheat the oven to 200C/400F/Gas 6.
In a large bowl, mix together the two types of flour, bicarbonate of soda and salt.
Add the beer and mix until a sticky dough forms.
Lightly flour a work surface and tip the dough onto it.
Gently roll and fold the dough a couple of times to bring the mixture together. Do not knead.
Shape the dough into a ball. Flatten the ball gently with your hand. Score with a deep cross dividing it into quarters. Dust the bread with flour.
Place onto a baking tray lined with baking parchment and bake for 30 minutes at 200C/400F/Gas 6. The loaf should be golden-brown.
Leave to cool on a wire rack. This is best eaten on the day of baking.
Lancashire Life Food Hero James Walton is based at Dough 2b Different, 19 Elder Court, Lion’s Drive, Shadsworth, Blackburn, BB1 2EQ. Email: firstname.lastname@example.org. 07837930525. You can find his bread at Benedicts’ of Whalley; Kitchen Garden@ Holden Clough Nursery;Roaming Roosters, of Fence, and farmers’ markets and food shows.