Soda Bread

During a prolonged disaster aftermath bread will be like a comfort food. Here’s another simple bread recipe if you have no yeast in stock and you’re stuck at home or you’ve bugged out waiting for the aftermath to pass. This recipe tastes great, toasts well and can be sliced thin (1/2 inch) like regular loaf bread because of the Vital Wheat Gluten ingredient.

Ingredients:

3 cups flour (360g)
9 oz buttermilk (270g) no buttermilk available? See below
1/4 cup sugar
2 tsp baking soda
1 tsp salt

1 tbs Vital Wheat Gluten (optional, but makes the bread soft and flexible)

Optional; ½ cup raisins

Directions:
Whisk the dry flour, gluten, baking soda, sugar, and salt to combine well.

Add buttermilk and mix until blended and knead just enough (should look like biscuit dough, kind of shaggy) then shape into about a 7-inch diameter flat round (disk shape) loaf. It will rise into a dome shape when baking.

Place dough on a greased or parchment-lined baking sheet.

With a wet knife score an ‘X’ about ¼ inch deep in the top of the dough.

Bake at 375 degrees for 30-35 minutes or until the internal temperature reaches 190-200 degrees.

Cool on a wire rack and enjoy.

To make buttermilk:

Using regular milk or from instant milk.

For instant milk use 9 oz of water and ½ cup instant milk, mix well.

Then add 1 tablespoon of vinegar to the reconstituted milk or regular milk and mix well. Let the mixture stand for 8-10 minutes.

  

Dough ball scored and ready for the oven. You can see it is a shaggy texture like biscuit dough.

Fresh out of the oven.

Sliced.