hi foodtube I’m Jack I’m new so please
be nice to me bear with me when I was
unemployed I start off writing a blog
about feeding myself for my son quite
cheaply that blog got quite a hit
following and I’ve ended up here in this
video today I’m going to be showing you
how to make a rhubarb in ginger soda
bread this is a really simple recipe
less than an hour from start to finish
it’s warm soft it’s foldable and it just
works perfectly such a fish bash Bosh
there you go you can make bread once
you’ve got a good soda bread under your
belt you can track whatever odds and
sods you’ve got in the fridge in it mine
today is going to be rhubarb but any
fruit anywhere any herbs any bits and
pieces you can just fling it all in a
soda bread and make it into a whole new
thing I’m just going to tackle this in a
bowl a little bit sugar on top
rhubarb can be a little bit bitter so
I’m just going to sweeten it up a bit so
just couple generous heat teaspoons of
sugar there now it’s all nicely chopped
I’m just going to leave that to one side
while I do all the bread a bit now this
is really simple bread making take half
a lemon squeeze it into 300 mils milk
this will make your milk curdle a little
bit and starts a sour which is essential
when making soda way traditional soda
bread recipes would use buttermilk which
is soured milk so essentially that’s
exactly what I’m doing but for a
fraction of the cost and with milk
I’ve got normal bog standard
semi-skimmed and then there you go on
tip that up towards you that doesn’t
look great but trust me it’s absolutely
fine when I started writing my blog I
was looking for the absolute cheapest
ways to do absolutely everything and I
found that if you’ve got a pot of
yoghurt sitting in the fridge going a
little bit off soda bread is a perfect
place to smuggle it so now I’ve got 300
grams of self-raising flour and it’s hid
in it
but just like that add a rounded
teaspoon by cog when that reacts with
the lemon juice and the milk and makes
your bread to go from the dough to a
braid take your rhubarb think you’ve got
a bit too much here so I’m going to tip
that look in give it a mix through
and just going to add some ginger to
that as well
I’ve lost my grater so instead on just
scraping this ginger with a teaspoon
which is the easiest way to peel it it’s
got extremely thin skin so you can just
scrape the skin off it when you also
don’t lose too much of that ginger there
because it literally only takes off the
skin so I use that method I’m going to
get it in nice thin strips so mix that
through as well using the world’s
smallest spoon to mix all this through
and make a well in the center of it add
a little bit of this nicely curdled milk
here so I’m going to add most of that
mix it up so add the liquid gradually
cuz the last thing you want to end up
with is a sticky mess that clings to you
like a three-year-old that once it’s
dinner yes okay just raw it needs to
come together but if it goes a bit too
dry you can add a little bit of the
extra soured milk to it if it goes too
far the other way and then you can just
add a little bit of extra flour and keep
mixing in so it’s quite simple there you
go that’s just about perfect it’s a nice
little ball it’s a little bit sticky a
little bit tacky the secret to doing
good soda bread is not to mess around
with it too much so you fidget some
Fiddler’s resist you leave it to do its
thing
need some more flour out there I’m just
going to turn this over once or twice
Pat it and leave it alone
right you just you’re left in pop that
in make a split down the middle for the
fairies Irish folklore says that soda
bread is full of fairies you might split
down the middle to let the fairies out
there making your bread or nice for you
you let them free let them go and do the
next one I’m gonna chuck that in the
oven 180 degrees for about 40 minutes
told you it was simple told you it was
easy and that’s it
so that looks great actually it’s got
that good little nobly crusty texture
that you’d expect from a soda bread
there I’m quite looking forward to
cutting this open it’s gonna get into
this and see how it looks
oh nice so I’m just going to break a
little bit that open there looks like
gooey a bit of rhubarb I’m gonna give
this a go for you yeah oh my god it is
really good it just sort of falls apart
in your mouth it’s soft and gooey and it
just works really perfectly I love it I
think as hell so thanks for sticking
with me guys remember I knew this is my
first food Tube video so let me know
what you think in the comments below if
you’d like to see me again hear from me
again and all the details how to get in
touch on Twitter Facebook blog foot et
cetera are all in the box below under
here should be under here if this works
yep great thank you so much for sticking
with me guys and I hope to see you again
soon
be nice to me bear with me when I was
unemployed I start off writing a blog
about feeding myself for my son quite
cheaply that blog got quite a hit
following and I’ve ended up here in this
video today I’m going to be showing you
how to make a rhubarb in ginger soda
bread this is a really simple recipe
less than an hour from start to finish
it’s warm soft it’s foldable and it just
works perfectly such a fish bash Bosh
there you go you can make bread once
you’ve got a good soda bread under your
belt you can track whatever odds and
sods you’ve got in the fridge in it mine
today is going to be rhubarb but any
fruit anywhere any herbs any bits and
pieces you can just fling it all in a
soda bread and make it into a whole new
thing I’m just going to tackle this in a
bowl a little bit sugar on top
rhubarb can be a little bit bitter so
I’m just going to sweeten it up a bit so
just couple generous heat teaspoons of
sugar there now it’s all nicely chopped
I’m just going to leave that to one side
while I do all the bread a bit now this
is really simple bread making take half
a lemon squeeze it into 300 mils milk
this will make your milk curdle a little
bit and starts a sour which is essential
when making soda way traditional soda
bread recipes would use buttermilk which
is soured milk so essentially that’s
exactly what I’m doing but for a
fraction of the cost and with milk
I’ve got normal bog standard
semi-skimmed and then there you go on
tip that up towards you that doesn’t
look great but trust me it’s absolutely
fine when I started writing my blog I
was looking for the absolute cheapest
ways to do absolutely everything and I
found that if you’ve got a pot of
yoghurt sitting in the fridge going a
little bit off soda bread is a perfect
place to smuggle it so now I’ve got 300
grams of self-raising flour and it’s hid
in it
but just like that add a rounded
teaspoon by cog when that reacts with
the lemon juice and the milk and makes
your bread to go from the dough to a
braid take your rhubarb think you’ve got
a bit too much here so I’m going to tip
that look in give it a mix through
and just going to add some ginger to
that as well
I’ve lost my grater so instead on just
scraping this ginger with a teaspoon
which is the easiest way to peel it it’s
got extremely thin skin so you can just
scrape the skin off it when you also
don’t lose too much of that ginger there
because it literally only takes off the
skin so I use that method I’m going to
get it in nice thin strips so mix that
through as well using the world’s
smallest spoon to mix all this through
and make a well in the center of it add
a little bit of this nicely curdled milk
here so I’m going to add most of that
mix it up so add the liquid gradually
cuz the last thing you want to end up
with is a sticky mess that clings to you
like a three-year-old that once it’s
dinner yes okay just raw it needs to
come together but if it goes a bit too
dry you can add a little bit of the
extra soured milk to it if it goes too
far the other way and then you can just
add a little bit of extra flour and keep
mixing in so it’s quite simple there you
go that’s just about perfect it’s a nice
little ball it’s a little bit sticky a
little bit tacky the secret to doing
good soda bread is not to mess around
with it too much so you fidget some
Fiddler’s resist you leave it to do its
thing
need some more flour out there I’m just
going to turn this over once or twice
Pat it and leave it alone
right you just you’re left in pop that
in make a split down the middle for the
fairies Irish folklore says that soda
bread is full of fairies you might split
down the middle to let the fairies out
there making your bread or nice for you
you let them free let them go and do the
next one I’m gonna chuck that in the
oven 180 degrees for about 40 minutes
told you it was simple told you it was
easy and that’s it
so that looks great actually it’s got
that good little nobly crusty texture
that you’d expect from a soda bread
there I’m quite looking forward to
cutting this open it’s gonna get into
this and see how it looks
oh nice so I’m just going to break a
little bit that open there looks like
gooey a bit of rhubarb I’m gonna give
this a go for you yeah oh my god it is
really good it just sort of falls apart
in your mouth it’s soft and gooey and it
just works really perfectly I love it I
think as hell so thanks for sticking
with me guys remember I knew this is my
first food Tube video so let me know
what you think in the comments below if
you’d like to see me again hear from me
again and all the details how to get in
touch on Twitter Facebook blog foot et
cetera are all in the box below under
here should be under here if this works
yep great thank you so much for sticking
with me guys and I hope to see you again
soon
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