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Baked bean tin soda bread

Matt Tebbutt recipe

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Saturday Kitchen Recipes 04 Jun 2022By Anna Haugh
From Saturday Kitchen

Ingredients

  • Salted butter: 30g/1oz (plus extra for greasing the tins)
  • Coarse wholemeal flour: 300g/10½oz (plus extra for greasing the tins)
  • Bicarbonate of soda: ½ tsp
  • Baking powder: 1 tsp
  • Demerara sugar: 25g/1oz
  • Fine sea salt: 1 tsp
  • Free-range egg, lightly beaten
  • Buttermilk: 700ml/1¼ pint
  • Optional: Butter or smoked salmon, to serve
Alternative Ingredients

When substituting for Demerara sugar, you have several options, each with its own flavour profile. Here are some great substitutes:

  1. Dark brown sugar: Ideal for cookies and cakes, as it adds moisture and a chewy texture.
  2. Light brown sugar: Use it in sauces and glazes to impart a subtle caramel sweetness.
  3. Light muscovado sugar: Perfect for rich desserts like sticky toffee pudding, providing a deep molasses flavour.

Method

    1. Preheat the Oven:
      • Preheat your oven to 220°C (200°C Fan/Gas 7).
    2. Prepare the Tins:
      • Butter and flour two old baked bean tins or a 500g (1lb 2oz) loaf tin.
      • It’s essential to do this before mixing the dough because once the dough is ready, it’s best to bake it immediately.
    3. Melt the Butter:
      • Melt 30g (1oz) of butter and allow it to cool slightly.
    4. Combine Ingredients:
      • In a large bowl, mix all the dry ingredients until they are evenly dispersed.
      • Create a well in the center of the dry mixture.
      • Add the cooled melted butter, egg, and buttermilk to the well.
      • Mix everything together quickly with a spoon. The resulting mixture should be wet and easily drop off the spoon.
    5. Divide and Bake:
      • Work swiftly to divide the dough between the prepared tins.
      • Bake for 10 minutes initially.
      • Then reduce the oven temperature to 180°C (160°C Fan/Gas 4) and continue baking for an additional 35 minutes.
    6. Cool and Store:
      • Remove the bread from the tins and allow it to cool.
      • Once cool, you can wrap the bread in cling film to keep it fresh for longer.
      • Enjoy it simply with butter or pair it with smoked salmon for a delightful treat.
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