This traditional Scottish brown bread is a comforting, no-knead quick bread that delivers a dense, moist crumb and a deeply satisfying flavor. Made with a blend of wholemeal and white flour, it uses bicarbonate of soda and cream of tartar as leavening agents, eliminating the need for yeast or long proving times. The addition of golden syrup provides a subtle sweetness and helps create a beautiful dark crust. Perfect for slicing thick and serving with butter, jam, or cheese, this bread is an excellent accompaniment to hearty stews, soups, or a simple Scottish teatime. It&# 226;ÂÂs a wholesome, rustic loaf that brings a taste of history to your table.
Scottish Brown Bread9 Scottish
Description
This traditional Scottish brown bread is a comforting, no-knead quick bread that delivers a dense, moist crumb and a deeply satisfying flavor. Made with a blend of wholemeal and white flour, it uses bicarbonate of soda and cream of tartar as leavening agents, eliminating the need for yeast or long proving times. The addition of golden syrup provides a subtle sweetness and helps create a beautiful dark crust. Perfect for slicing thick and serving with butter, jam, or cheese, this bread is an excellent accompaniment to hearty stews, soups, or a simple Scottish teatime. It&# 226;ÂÂs a wholesome, rustic loaf that brings a taste of history to your table.Ingredients
Directions
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Preheat the oven to 325ðF (160ðC) or Gas Mark 3.
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Grease a 1 lb loaf tin thoroughly with butter or oil.
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Sift the wholemeal flour, white flour, salt, bicarbonate of soda, and cream of tartar together into a large mixing bowl.
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Add the golden syrup to the dry ingredients.
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Gradually add enough milk to the mixture, stirring continuously, until a soft, cohesive dough forms. Do not overmix.
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Turn the dough out onto a lightly floured surface and knead it very gently for just a minute until it holds together.
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Place the dough into the prepared loaf tin and press it down slightly to level the top.
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Cover the tin loosely with aluminum foil to prevent the top from burning too quickly.
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Bake for 50 minutes.
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Remove the foil and continue baking for a further 10 minutes until the top is nicely browned and the bread sounds hollow when tapped on the bottom.
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Turn the bread out onto a wire rack to cool completely before slicing.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 933.3kcal
- % Daily Value *
- Total Fat 2.8g5%
- Saturated Fat 0.7g4%
- Cholesterol 0.6mg1%
- Sodium 17.3mg1%
- Total Carbohydrate 194.3g65%
- Dietary Fiber 6.8g28%
- Sugars 3.5g
- Protein 26.0g52%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
This is an old Scottish recipe for simple, wholesome bread which requires no proving. The combination of bicarbonate of soda and cream of tartar acts as a chemical leavening agent, allowing the bread to rise quickly in the oven.
Storage: Wrap cooled bread in cling film or place in an airtight container. It keeps well for 2-3 days at room temperature. For longer storage, slice and freeze.
Tip: Ensure your milk is at room temperature or slightly warm to help activate the leavening agents effectively.
Variation: You can substitute the milk with buttermilk for a tangier flavor, which is traditional in many soda bread recipes.
