Aran Sòda / Soda Bread

STUTHAN
75g flùr plèan
100g flùr slàn-mhin
25g coirce
1½ spàin bheag de shiùcar
½ spàin bheag de shalann
½ spàin bheag de shòda
2 spàin mhòr de shìol neòinean-grèine
175ml iogart

Ro-theasaich an àmhainn gu 220C/425F/Gas 7. Lìnig trèidhe-fuine le pàipear nach steig.

Measgaich na stuthan air fad, ach a-mhàin an iogart, ri chèile ann am bobhla le spàin fhiodh. Cuir a’ mhòr chuid den iogart ris an seo agus measgaich iad gus am bi taois bog agad. Cuir tuilleadh iogart ris ma tha an taois tioram.

Tionndaidh an taois a-mach air clàr-fuine air an deach beagan flùr a chrathadh agus fuin e airson dhà no thrì mhionaidean gus am bi e mìn.

Dèan cumadh lof cruinn dhen taois agus cuir air an trèidhe-fuine e. Brùth sìos air beagan agus dèan crois dhomhainn air le sgian. Dèan cinnteach gun tèid a ghearradh cha mhòr gu bonn na taoise gus an tèid an t-aran a bhruich.

Cuir an lof dhan àmhainn airson 20-25 mionaidean gus am bi e bruich.

INGREDIENTS
75g/3oz plain flour
100g/3½oz wholemeal flour
25g/1oz oats
1½ tsp caster sugar
½ tsp salt
½ tsp bicarbonate of soda
2 tbsp sunflower seeds
175ml/6fl oz natural yoghurt

Preheat the oven to 220C/425F/Gas 7. Line a baking tray with greaseproof paper.

Stir all of the ingredients, except the yoghurt, together in a bowl. Add most of the yoghurt and mix together to form a soft dough. Add a little extra yoghurt if the dough is too dry.

Tip the dough out onto a floured work surface and knead for a few minutes until smooth.

Shape into a round loaf and place on the baking tray. Flatten slightly with your hand, then mark a deep X on the top using a knife. Make sure to cut almost all the way through to the bottom of the dough so that the bread cooks all the way through.

Bake in the oven for 20-25 minutes.