Soda Bread is a traditional Irish bread, its quick and simple to make in 1 hr from mixing to cooling. Traditionally it is made with buttermilk the lactic acid reacts with bicarbonate of soda to form bubbles which make the bread rise. This version uses yogurt or kefir, or for Vegan versions sparkling water or beer instead which will havea a similar reaction.
Makes: 1 loaf
Plants: 4 plus the number of different seed used
Preparation: 10-15 minutes Cooking: 35-45 minutes
Testers and Tasters Feedback
"I made half the quantity to have with some soup. Tasty and went down well."
"I made the seeded soda bread, it looks rather rustic but it tasted good. Next time I will use more sunflower and pumpkin seeds rather than camelina."
"I used kefir. Lovely, simple and quick recipe, delicious."
Photo:
Elizabeth Holding, Tester and Taster
Swaps
V Option DF Option NF
V and DF: use either sparkling water or beer, or non dair kefir
Wholemeal Flour: Use any mixture of wholegrain flour.
Barley Flakes: Oat flakes although barley does help with the rise.
Ingredients
300g of wholemeal flour – I like to use 1/3 Einkorn and 2/3 wholemeal but 100% wholemeal is fine.
50g Barley Flakes
250-290 mls of plain live yogurt or kefir.
1tsp bicarbonate of soda
1tsp salt
70g mixed seeds of your choice
30ml of Extra Virgin Olive Oil (EVOO) or Cold Pressed Sunflower Oil
3 tsp of apple cider vinegar or other vinegar this helps activate the rising agents
Method
Heat the oven to 200c
Mix all the dry ingredients together in a bowl leaving about 20g of seeds to sprinkle on top of your bread – alternatively you could sprinkle barley flakes
Mix the 250ml of the yogurt and EVOO together
Add the yogurt and EVOO to the dry ingredients and mix together to form a dough. Add more of the yogurt if too dry. You want the mixture to come together well but not be too wet.
Turn out onto a floured surface and form into a ball as quickly as possible and with minimal handling and sqeezing/squashing. Cut across the top as shown and brush with the yogurt left in your bowl and sprinkle with seeds or barley flakes.
Bake for 15 minutes at 200c then turn the oven down to 180 and bake for a further 20-30 minutes until it sounds hollow on the bottom.
low to cool before cutting, but it is best eaten warm it doesn’t keep as well as usual bread and is best eaten on the day.
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