Breakfast Club - Spotted Soda Bread

I have been inspired by some fantastic fellow bloggers (namely Dom and Claire) to have another bash at making a sourdough starter.  This is attempt number four!  I've tried the method that it is included in the Bourke Street Bakery book once, but frankly the timed to the minute feeding and bake schedule intimidated me more than it encouraged, so I moved on to the River Cottage Bread Handbook, which I've tried twice.  That's three sourdough starters lovingly tended and cared for only to have them die ... only they didn't!  It wasn't until I got Dan Lepard's book 'The Handmade Loaf' for Christmas that I discovered its natural for the bread and water in the starter to separate, it doesn't mean the starter is dead or failed, its just part of the process.  Good thing I'm not a parent to a human being!  Oops {blushes}

So on Friday night I started the leaven (as Dan calls it) in his book.  Of course there are one or two modifications made by moi according to the ingredients I had to hand ... fingers crossed it all works out, so far so good!  Once the leaven was mixed in the jar and left to sit on the bench I settled down to get better acquainted with some of the other recipes in the book.  Several are bookmarked for once the leaven is ready and then one caught my eye that didn't need any yeast, wild or otherwise, to bake.  A Spotted Soda Bread which apparently is traditionally from Southern Ireland.  It was the serving suggestion that said to treat the bread as you would a scone that really got me, 'with a little butter and a good preserve'. 

I made it yesterday afternoon and left it wrapped tightly in a tea towel overnight so we could have it for breakfast this morning.  I was a bit worried that it would end up rock hard but it is still really moist and tender even now.  I enjoy mine lightly toasted (or not!) with some spread melting in.  Hubby likes his with spread and jam!  The golden syrup doesn't over power the flavour, it helps to add a slight sweetness to it and the measly amount of sultanas are actually an ever present flavour in every mouthful.  I would have been tempted to add more sultanas except that Dan warns against it, owing to the origin of the bread, the sultanas are supposed to 'spot' the bread and not dominate it, his final note on the subject is "Choose to add more at your peril." and this would be the one instance I was pleased to have a frugal hand.

Spotted Soda Bread
300g plain flour
1/2 tsp sea salt
2 tsp baking powder
50g butter
250g milk at 20C (I measured the milk out and left it on the bench to come to room temp)
50g golden syrup
50g sultanas or currants

Oil and flour the inside of a 12 x 18cm oblong tin.  Preheat the oven to 210C.

In a large bowl, combine the flour, salt and baking powder, then rub in the butter until the mixture resembles fine breadcrumbs.  in another bowl or jug, whisk the milk with the golden syrup until combined.  Drop the sultanas into this to wet them, then pour the liquid mixture into the dry ingredients and mix.  Scrape the batter into the prepared tin.

Smooth the top of the batter down lightly with a spatula and loosely cover the top of the tin with foil.  bake in the centre of the oven for 20 mins, then remove the foil and bake for a further 20 mins, or until the top of the bread is a good golden brown.  Remove from the oven, leave for a few mins to cool and firm, then carefully remove the bread from the tin and leave to cool on a wire rack.

Cuts into 10-12 slices
Dan Lepards, The Handmade Loaf