Self raising flour in soda bread?!

blahn

Hi. I'm meant to be making wholemeal soda bread in the bread machine at this moment. It's a panasonic sd254 and it says self raising wholemeal flour along with bicarbonate of soda 1 tsp, salt 1 tsp, 2 eggs, buttermilk. I don't have self raising wholemeal flour. I know I could make some with baking powder, but how many teaspoons for 400g of flour? Also I'm not sure if maybe it's a really unlikely typo in the booklet as all the other recipes I've seen online use regular wholemeal flour, which I have. The machine white soda bread also uses plain flour. Sorry to make a board for a relatively simple question but I don't have much time before dinner.

hobbit_head

I don't have a bread maker but often make white and wholemeal soda bread in the oven and always use plain flour so I think it must be a typo in the book

Pink.

Hi blahn,

I use plain flour too. I would use 1 and a half level teaspoons of bicarbonate of soda for 400g flour.

Pink

thriftlady_2

OK, I can't help myself, I've got to ask 'why make soda bread in a breadmaker?'

After all you just mix the ingredients together, there's no yeast, no kneading and no need for a tin.

Just curious:)

blahn

Had to go ahead and do it before recieving replies and ended up using two and a half teaspoons of baking powder. Now that I've read these I wonder if maybe that was why it is so weird tasting - I've never tasted soda bread but apparently ours was a lot softer than 'real' soda bread. I'd never make it again. It's okay but it tastes like a large scone, not bread.

thriftlady wrote: »

OK, I can't help myself, I've got to ask 'why make soda bread in a breadmaker?'

After all you just mix the ingredients together, there's no yeast, no kneading and no need for a tin.

Just curious:)

Hi. I totally agree but we're a lot better on our electricity bill than our gas bill so making cakes in the breadmaker seemed like a better idea than turning the oven on. I'm not sure how you guys all batch bake but I can only fit one muffin tray or one baking tray on the oven shelf; not two of anything except cake tins, but then the gas marks and timing is different; if you open the door, the rising is disrupted, etc. I don't think I'd make anything like that in a breadmaker again, though. The weird tastingness probably came from my screw up with the baking powder but the shape is weird and lining the tin is awkward.

Thanks for the replies.