What to do when you’ve too much yoghurt…

I shouldn’t succumb to BOGOF offers. I inevitably end up with too many of something or too much of something, and a general inclination to give the extras away. My new resolution is to practise restraint and moderation in the face of offers that are too good to be true (and designed for families of 18 anyway). But in the meanwhile I checked the dates on my bulk buy of yoghurt and discovered that two large pots were on the edge. So what could I do? Make more yoghurt, obviously, but I already had too much (curse you and your buckets of amazing Greek yoghurt, Lidl). Then I remembered. I’d not made it for ages.

Yay! Soda bread!

Once upon a time there was a little local dairy near here, run out of an extension to the owner’s house. However, that closed some time ago and since then I’ve not been able to get buttermilk. But you can use yoghurt instead, and in the face of the yoghurt lake I decided not to be a purist. And the result was – well, though I say it myself, yummy. One thing, though: take the yoghurt out of the fridge about 30 minutes beforehand.

500g wholemeal flour (or half wholemeal, half spelt)
1 level tsp bicarbonate of soda
1 level tsp salt
400g plain yoghurt
and maybe a little milk.

Preheat the oven to 200 degrees C, 180 fan / GM 6.
Mix the flour, bicarb and salt thoroughly. Then add the yoghurt, and a little milk if necessary, and mix it all together with your hands until you have a soft but not alarmingly sticky dough. Knead it a little, gently, and then form it into a round loaf on a baking tray. Cut a deep cross in the top.
Bake it in the oven for 45 minutes, but check it after 35; it may be ready. If it sounds hollow when you tap on the underside, it is.

Eat it on the same day or freeze it in chunks; it goes stale quickly. This is generally not a problem…

PS: it’s especially good with home-made – and therefore not too sweet – marmalade. Nom.


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