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Yeast Free and Soda Breads

Laucke Soda Breads will create more interest and cater for various needs such as health and lifestyle requirements, and a desire for simple variation.

Soda Breads, Farls and Scones provided a means by which our ancestors could prepare a form of Bread without the availability of yeast.

Today, of the wide variety of Baked Products available, yeast free Soda Breads are among the simplest and healthiest. They are low in salt and fat, and a good source and balance of complex carbohydrate and protein.

As with Dampers, be prepared to experiment with admixtures and toppings for increased customer interest. Even centuries ago, bakers endeavoured to vary their farls with the addition of such things as maize meal and treacle.

Ingredients:
Damper Premix 100%
Cool Water 57%

Method for Vienna Style Bread:

1. Mix using a small bowl and dough hook. The dough should be just mixed and not fully 'cleared'.
2. Remove and rest the dough for 10 minutes after mixing.
3. Divide into 600 - 800g pieces. Shape each piece to be smooth and pointed at each end like a torpedo and about 12 inches or 300mm long.
4. Place the moulded dough pieces on a baking tray, remembering to put any defects, marks or seams down on the tray.
5. Dust with flour or glaze, and make four or five shallow cuts across the top of the dough surface with a sharp knife.
6. Bake in an oven 215 to 220°C for about 20 to 30 minutes or until golden brown and firm to touch.

1. Prepare a dough as with Vienna Bread.
2. Divide into 500g pieces. Shape into a ball, to obtain a smooth, uniform surface.
3. Place on a tray and flatten the dough piece, to obtain a convex shape much like an upside down saucer.
4. Dust with flour or glaze the top, and divide into halves or quarters by pressing down through the dough with a sharp scraper or knife.
5. Bake as with Vienna Bread. Experiment with baking on a hot plate, but ensure that the dough piece is not too thick, and is turned when half baked.