I’m mad for all things mini these days! It’s so easy to make a lunch when things are already in lunchbox friendly sizes. Mini brown breads are my new favourite example of this. Making my bread mix in scone form saves me slicing and dicing a bread loaf!
One of my favourite bread mixes is the Odlums one. I think it’s actually the recipe on the back of the bag of flour… But I’ve copied the quantities from the site below! The site’s recipe is for a loaf of bread. I’ve amended the cooking instructions in the last step to reflect the fact that the mini breads will cook faster!
Brown Soda Bread
- 350g/12oz Odlums Coarse Ground Wholemeal
- 125g/4oz Odlums Cream Flour
- 15g/1/2 oz Odlums Wheatgerm (optional)
- 275-425ml/1/2-3/4pt Buttermilk or Sour Cream
- 1 tsp Bread Soda
- 1/2 tsp Salt
- 25g/1oz Odlums Bran (optional)
- Sieve the cream flour, salt and bread soda into a bowl. Mix in the wholemeal, wheatgerm and bran, if used. Add enough milk to make a soft dough. Turn onto a lightly floured board. Knead until the mixture comes together smoothly.
- Roll the mixture out using a rolling pin and cut out rounds using a cookie cutter. Place the individual rounds on a floured baking sheet.
- Place in a central oven position and bake in a preheated oven 180°C for approx. 30 mins.
- When baked the breads will have a hollow sound if tapped on the base. Cool on a wire tray. A dry tea towel wrapped around the bread at this stage helps to give a softer crust.