Cooking Soda Bread with Heritage Wholegrain Flour

Julia and I are in Vobes Kitchen. Today we are trying to make soda bread, a simple bread made using Bicarbonate of Soda to make the dough rise instead of yeast.

The wholegrain stoneground flour we use comes from Burton Mill, near Petworth, an historic water mill that grinds flour between stones in the traditional way.

To bake the bread we are using a wood burning stove, an Esse Ironheart, to keep the bread making as traditional as possible.

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