My Chilli and Oregano Soda Bread is ready from start to finish in just 30 minutes. With a glorious texture, this no-knead bread contains no yeast, requires no buttermilk and uses store cupboard ingredients. Its the perfect emergency loaf.
Measure out 300 ml Skimmed Milk and add 3 tbsp Lemon Juice. Leave to the side to thicken whilst measuring the dry ingredients.
Add 400g Plain Flour, 1 tsp Caster Sugar, 1.5 tsp Bicarbonate of Soda, 1 tbsp Sea Salt Flakes, 1 tbsp Dried Chilli Flakes and 1 tbsp Dried Oregano to a medium mixing bowl.
The milk will by now have curdled and thickened.
Add the milk mixture to the dry ingredients and stir to combine.
You should end up with a fairly sticky dough that holds together loosely.
Add more flour or milk to get to a handleable consistency.
Take a lined tin (rectangle or round) and pop in the dough.
Pat out to your preferred shape.
Bake the bread for around 20 minutes until the crust is crispy and golden brown and the loaf feels hollow rather than heavy.
Leave to cool slightly before slicing.
Step by Step Video
Important! If you have adjusted the serving size of this recipe, the cooking time may vary. A larger loaf will take longer to cook and a smaller one will take less. If increasing the recipe, you may wish to consider making multiple smaller loaves rather than one larger one.