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Ingredients

180 g of flour 0 + 70 g of whole wheat flour (you can also use different proportions of the two types of flour or, indifferently use only one type of flour)

6 g of salt

4 g of sodium bicarbonate

260 ml of whole milk (or buttermilk)



soda bread


This type of bread is simple and quick to prepare, requires no yeast and not even rising!!


recipe given by our chef at .


ricetta immagine
These ingredients are able to feed: 5persons pane senza lievito (soda bread)

Procedure

Heat oven to 200 ° C. 
In a separate container mix the dry ingredients, flour, salt and baking soda, add to these the milk and knead quickly everything (be careful, do not go too worked!). It does not matter if the dough should be slightly sticky. 
Flour the work surface and your hands in this way you can give to the dough a loaf shape type. Practice some deep cuts on the loaf surface. 
Bake for 20/30 minutes.


I tell you this recipe

The only raising agent used in this type of preparation is the sodium bicarbonate. The rising is therefore due to the production of CO2 which, in this case, is released in the moment in which the bicarbonate is in contact with the milk. Since this reaction is very fast you need to be quick to prepare the dough so that the CO2 needed to make the bread rise, is not lost in the air while you knead the different ingredients. 
The recipe of soda bread has Irish origin. This type of bread is ideal for a healthy breakfast consisting of bread and jam, or to taste savory dishes during a main meal.

pane senza lievito (soda bread)

the nutritional

For each portion (about 80g):


Energy: 204.78 Kcal

Total dietary fiber: 1.25g

Alcohol: 0.00 g

Water: 52.34 g

Total proteins: 7.22 g

Animal proteins: 1.72 g

Vegetable proteins: 5.50 g

Total lipids: 2.22 g

Animal lipids: 1,87 g

Plant lipids: 0.35 g

Cholesterol: 5.72 mg

Available carbohydrates: 41.55 g

Starch: 38.15 g

Sugars: 3.40 g


 

words to remember

bread, unleavened bread, soda bread, bread baking

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Comments

Erica Di Paolo Scrive: 20/09/2013

Quanto mi sarebbe piaciuto vederne l'interno!!!! ^_^ Superba lavorazione, complimenti!
Erica Di Paolo Scrive: 20/09/2013

Quanto mi sarebbe piaciuto vederne l'interno!!!! ^_^ Superba lavorazione, complimenti!
Tiraccontounaricetta Scrive: 20/09/2013

Hai ragione avremmo dovuto fare una bella fetta e farvi vedere la morbida consistenza della mollica...la prossima volta terremo a mente il suggerimento! grazie :-)
Jorge Scrive: 06/08/2014

Excelente receta A mi como me encanta hacer y coner pan esta receta ya esta en mi agenda.
Marco Fabio Dei Genovesi Scrive: 25/08/2014

Gracias Jorge, hágamelo saber si el pan que ha preparado con esta receta se le amaba!

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