Soda bread is about as quick as it gets, with the exception of some flatbreads that don’t require any resting time. This recipe takes a fairly traditional Irish soda bread and adds a cinnamon and fruit twist.
Because of the lack of kneading and proofing, and the long baking time, this loaf is also ideal for gluten free baking: you can substitute the flour for all purpose gluten free flour (and make sure that the baking soda is also GF)
As making soda bread is more like baking a cake than a loaf, my measurements here are in (Australian) volume rather than weight.
Fruit soda bread makes one loaf
2 cups plain (all purpose) flour
1/2 cup flaxseed (linseed)
1/2 tsp salt
2 tsp baking soda
1 tsp ground cinnamon
1 tbsp agave or honey
1 tbsp cold butter, diced
1 cup mixed currants and sultanas
2 large eggs, lightly beaten
1 tbsp apple cider vinegar
1 cup milk, plus extra
1. Mix all of the ingredients in a large bowl. Thoroughly combine all of the ingredients.
2. Preheat oven to 190C
3. Grease a 900g loaf tin and line with baking paper. Pour the mix into the tin and push down so that it fills any gaps.
4. Bake for 45 minutes. Test by inserting a cake skewer, which should come out clean. If it looks like the top might burn cover loosely with tin foil.
5. Cool for 10 minutes in the tin, then too out onto a wire rack and cool completely.