Tom Hunt's recipe for store-cupboard soda bread | Waste not

How to turn those odds and ends of various bags of flour into a tasty loaf Many of us have been diving into our store cupboards to use up all those odds and ends. In my own larder, I have all sorts of different flour remnants that, combined with a lack of access to bread and yeast, naturally led to today’s recipe for soda bread. The recipe is adaptable, so you can use up any combination of flour. In mine, I used wholemeal, rye, quinoa and buckwheat flours with a dash of oatmeal, which made a satisfying and deeply flavourful, nourishing bread, but even plain white flour will make a wonderful loaf. Soda bread is traditionally made with buttermilk, which is hard to find at the best of times, but it can just as easily be made with water or milk. Random oats, nuts and seeds can also be salvaged to make a rustic, crusty topping. Continue reading...