Seeded soda bread

  • 150g wholemeal flour
  • 150g plain flour
  • 1tsp fine sea salt
  • ½tsp bicarbonate of soda
  • 100g mixed seeds
  • 1tbs rosemary, finely chopped
  • 230ml buttermilk

Preheat the oven to 200 degrees Celsius, or equicvlent. Grease a 1.5lb loaf tin with a little flavourless oil or softened butter and dust the inside with a little flour, then tap out the excess.

Put the wholemeal flour, plain flour, salt and bicarbonate of soda in a large bowl, and mix well together.

Add most of the mixed seeds, keeping a tablespoon or so reserved to sprinkle on top later.

Add the rosemary and the buttermilk and mix well with a large wooden or metal spoon until all of the ingredients are completely combined.

Scrape the bread mix into the prepared tin and spread the top with a palette knife or the back of a spoon. Sprinkle the reserved seeds on the top and bake in the preheated oven for 25 minutes.

Remove the loaf from the oven and leave to cool for five minutes in the tin before turning out on to a wire rack to cool.

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