Paul Hollywoods Rye Bread Recipes
PAUL HOLLYWOOD'S SODA BREAD (NO-YEAST)
Paul Hollywood's Soda Bread is a fantastic homemade crusty bread with no yeast, no kneading, and you get golden heaven on your table in only 40 minutes. A great traditional Irish recipe for St Patrick's Day, this bread is made with white and wholemeal flour, soda and buttermilk, and it's the best bread you can get. Quick and easy bread that tastes just like a proper bread should taste like. Nothing beats homemade baking, and this bread recipe so good.
Provided by Daniela Apostol
Categories Side Dish
Time 40m
Number Of Ingredients 5
Steps:
- Preheat the oven to 200 degrees C. (390 Fahrenheit)
- In a large bowl, add the white and wholemeal flour, bicarbonate of soda, salt and mix gently with the tips of your fingers.
- Make a well in the middle and add about 1 and a half cups of buttermilk, if you feel it needs some more, add the other half too.
- Mix quickly to form a soft, pretty sticky dough, then turn it onto a lightly-floured surface and knead briefly, just enough for the dough to hold together and be shaped into a ball.
- Flour a large baking tray, place the bread on it, then use a sharp knife to cut a cross on the top. Spread some flour over it, then bake for about 30-35 minutes or until golden brown and the bottom of the bread sounds hollow when tapped.
- Allow it to cool on a wire rack.
Nutrition Facts : Calories 2030 kcal, Carbohydrate 398 g, Protein 65 g, Fat 19 g, SaturatedFat 8 g, Cholesterol 44 mg, Sodium 4014 mg, Fiber 36 g, Sugar 22 g, ServingSize 1 serving
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- Tip the flour into a large mixing bowl and add the salt to one side of the bowl and the yeast to the other. Add the treacle and three-quarters of the water and turn the mixture round with your fingers.
- Continue to add the remaining water, a little at a time, until you’ve picked all of the flour from the sides of the bowl. You may not need to add all the water, or you may need to add a little more – you want dough that is soft, but not soggy.
- Coat a clean work surface with a little olive oil, then tip the dough onto it and begin to knead. Keep kneading for 5-10 minutes. Work through the initial wet stage until the dough starts to form a soft skin.
- Form the dough into a smooth, round cob shape by turning it on the surface and tucking the edges underneath until the top is smooth and tight. Generously dust the inside of a large, round proving basket with rye flour.
- Leave to prove for about eight hours or ideally overnight. The dough will double in size eventually, but will take considerable longer than wheat-flour breads.
- Preheat the oven to 425F and put a roasting tray in the bottom to heat up. Line a baking tray with parchment or silicone paper.
- When the roasting tray is hot, half fill it with boiling water and return it to the bottom of the oven (this will create steam and help form a good crust).
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- Put the sourdough starter in a large bowl and mix in 350ml tepid water. Whisk thoroughly using a balloon whisk. Add 500ml strong white bread flour all at once, then mix quickly to form a scrappy, soft dough.
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