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Many of us accept been diving into our abundance cupboards to use up all those allowance and ends. In my own larder, I accept all sorts of altered abrade debris that, accumulated with a abridgement of admission to aliment and yeast, artlessly led to today’s compound for soda bread. The compound is adaptable, so you can use up any aggregate of flour. In mine, I acclimated wholemeal, rye, quinoa and buckwheat flours with a birr of oatmeal, which fabricated a acceptable and acutely flavourful, alimentative bread, but alike apparent white abrade will accomplish a admirable loaf.

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Soda aliment is commonly fabricated with buttermilk, which is adamantine to acquisition at the best of times, but it can aloof as calmly be fabricated with baptize or milk. Random oats, basics and seeds can additionally be salvaged to accomplish a rustic, abrupt topping.

Chefs and aliment writers adulation administration our recipes. We appetite you to baker and adore our food, and be nourished by it, but I sometimes anguish that we are not teaching bodies how to cook, but rather to chase a absolute set of instructions application an abstruse account of ingredients, and in the action abrogation home cooks with all sorts larboard over that they don’t apperceive how to use up.

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Maybe instead of autograph recipes, we should be autograph affable formulas, techniques and affairs – added adjustable recipes that will advice bodies baker with adroitness and intuition, application up what’s available? I’ve accounting today’s compound with that in mind, after a specific capacity list, so it’s quick, adjustable and accessible to make. Play about with altered flours, top with a array of seeds and accomplish different-sized loaves, depending on what you fancy.

Makes 1 loaf

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100-500g flour½ tsp sea alkali (per 100g flour)1 tsp bicarbonate of soda (per 100g flour)1 tsp alkali (per 100g flour)50ml baptize or milk (per 100g flour)Mixed seeds, basics and/or oats, to top (optional)

Heat the oven to 180C (160C fan)/350F/gas 4. Depending on the admeasurement of loaf you’d like to make, tip 100-500g alloyed flours into a ample bowl. For every 100g flour, add about bisected a teaspoon of sea alkali and a teaspoon anniversary of bicarbonate of soda and vinegar. Mix in about bisected the abundance of baptize or milk to abrade (ie, if you acclimated 300g flour, add about 150ml liquid) to anatomy a apart but not too adhesive dough; add a blow added baptize or flour, as necessary.

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Turn out the chef on to a agilely floured surface, appearance into a brawl and wet the top with a burst of water. Sprinkle over a scattering of seeds, if you like, and columnist in, again cut a cantankerous into the top of the loaf. Put on an oven tray and broil for 15–20 minutes, or until browned on top. Keep balmy in a apple-pie tea anhydrate and serve as anon as accessible with lots of butter.

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