Beetroot Bacon Soda Bread Loaf



225g/8oz wholemeal flour

225g/8oz plain flour 

½ teaspoon sea salt

1 teaspoon caster sugar

1 teaspoon baking soda

350ml buttermilk

250 gm cooked beetroot grated (Ettrick Gardens)

150gm bacon ends or about 6 bacon rashers (Blue Mountain Butchery)


Heat a frying pan with a little oil when pan is hot put the bacon in and cook until it is crisp, then set aside on a plate lined with a paper towel to cool.

Preheat the oven to 220C put a large casserole dish and its lid into the oven.

In a large bowl, mix the flours, sea salt, sugar and baking soda together with your fingers.  Add the beetroot and bacon bits, pour in the buttermilk, bringing the mixture together as a soft dough. Working quickly (the baking soda will start working immediately), shape the dough into a shallow round loaf.

Remove the hot casserole dish from the oven, dust the inside lightly with flour then lower in the dough. Cover with the lid and return to the oven. 

The bread should be ready after 25 minutes. Remove from the oven and leave in place for 5 minutes before turning out and leaving to cool slightly before eating.  Ideally best served straight away.


Recipe from Elizabeth Marshall.  


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