At four o’clock this morning I noticed that our toddler, Raaf, had crawled into our bed. For some reason he was wearing his summer hat. Raaf is a very nonconformist toddler with a dry sense of humour… At the moment he keeps showing up in our room every morning, taking with him his blanket, his stuffed animal Aap (monkey), and as many toys as he can carry. His summer hat is the newest addition. We are sure he will start bringing his matras soon! We actually don’t mind so much, because we already dread the time when the kids don’t want to crawl into bed with us anymore. So we make the most of it and accept quirky habits like summer hats and such!
While Raaf cuddled up next to me, we listened to the howling winds outside. Today marks the first official autumn storm of 2017 here in the Netherlands. It started very early this morning and I was glad that Guy was willing to take the boys to school and play group. Having said that, I have to admit, I love this kind of weather. Autumn storms are the best. They are fierce, they are cold and yet there is something comforting and homely about them. I just love how we light a candle at breakfast while the wind rages around the house.
Autumn in general makes me feel very homely and it is no wonder I would say that I felt like baking a bread for lunch today. I decided on a soda bread, as my home made yeast starter died on me last week. (I will start a starter again very soon.) So to gratify the wish of eating fresh bread for lunch, I had to come up with something quick.
If you’ve ever made soda bread, you know it’s the quickest and easiest thing to do and it gets you a proper and tasty wholesome bread. So, here it is, my recipe!
What you need:
- 450 grams of flour
- 350 ml of buttermilk (or thin yoghurt)
- 1 tbs of sugar
- 1 tsp of bicarb
- 1 tsp of salt
- 1 tsp of cream of tartar
Mix all dry ingredients into a large bowl. Then stir in the buttermilk.
Stir until a wet dough forms. It shouldn’t be too wet, and also not too dry. If your dough it too wet, your bread will be flat. If it’s too dry, it ruins the structure.
Tip the dough onto a lined baking sheet and dust with some flour. Don’t forget to score the bread. Then bake at 200°C for about 30 minutes or until the bread sounds hollow when you give it a tap on the bottom.
Leave to cool on a wire rack. You can eat it cold, but we prefer it still slightly warm with some butter and salt.