Recipe: Austerity Oat Soda Bread

So called because it costs about 70p to make a large loaf of this bread (soda bread at the supermaket is much more expensive), and it also stays fresh for at least 5 days, my Oaty Austerity Soda Bread recipe is easy-peasy and very wholesome tasting. I actually prefer it to yeast-based bread, and at least it mostly tends to turn out okay for me (unlike yeast breads!).

This is a bread which is great to make if you're living alone, because of how long it lasts. I just wrap it well in foil and it still tastes good 5-6 days after baking. So one loaf lasts pretty much the week. For the price of making it, I can't grumble. Obviously the price is kept low if you use very basic, budget ingredients. Opting for fancy flours and organic oats and so on makes it less of an austerity option.

The sunflower oil is also one of my 'austerity' ingredients, as it is a cheap oil and less costly than using something like vegan margarine or olive oil. There is just a third of a cup in the whole recipe, so it isn't a huge amount per piece of bread eaten. Of course, if you object to using it, swap to another oil like rapeseed, whatever your own budget permits.

This bread goes especially well with soup, and it is my favourite way of serving hummous, much nicer than pitta bread or standard bread. And while it obviously needs some baking time, it is a quick recipe to prepare!

Further recipe tips:

Make sure the oven is warmed up to the correct temperature before baking! If you put it on before you start getting your ingredients and measuring them etc, it should be fine by the time you come to bake.
My cost calculations for this recipe were made on the most basic ingredients (mainly from Aldi or supermarlet own brand!) using plain, cheap white flour and so forth. However, feel free to interchange flours or add something like currants into the mix for a variation.

Oaty Austerity Soda Bread

Dry ingredients

2½ cups / 325g plain white flour

1½ cups / 150g rolled oats

2 tablespoons granulated sugar

1 tablespoon baking powder

2 teaspoons bicarbonate of soda (baking soda)

½ teaspoon salt

Wet ingredients

1½ cups / 375ml unsweetened soya milk

1/3 cup / 83ml sunflower oil

1½ teaspoon apple cider vinegar

1. Preheat the oven to 180 C / 355 F. It will probably need around 20 minutes to heat well so take your time with the rest of the preparation! Grease an 8 inch cake pan around the base and sides with oil.

2. In a mixing jug, combine the soya milk with the apple cider vinegar and stir with a fork, then set aside to curdle for a few minutes.

3. Empty the oats and sugar into a large mixing bowl, then sift in the flour, baking powder, baking soda and salt. Stir together. Mix in the sunflower oil so the texture becomes crumb-like.

4. Pour in the curdled soya milk mixture and stir well (it will be quite a wet batter), then quickly transfer to the cake pan, spread slightly, and place in the oven.

5. Bake for around 40-50 minutes, until browned nicely, a toothpick comes out clean, and it makes a hollow sound when you tap on the top. Once ready to remove, turn onto a cooling tray and allow to cool before serving. This bread keeps well wrapped in foil.