Tuesday, 28 January 2014

Seeded Rye Soda Bread

This soda bread recipe couldn't be easier! It is conveniently placed above my Homemade Seville Marmalade post below. Baking bread is often quite tedious, which is probably why I never make it; but this recipe allows you to make a delicious loaf without all the faff of kneading and resting.

Ingredients (roughly 14 slices)

- 8oz rye flour or brown flour
- 4oz white flour
- 2oz oatmeal
- 1/2 tsp cream of tartar
- 1 tsp bicarbonate of soda
- 1 tsp salt
- 1 tsp brown sugar
- half a 500ml natural yoghurt pot (250g), the rest filled with milk to the brim
- a handful of mixed seeds (like pumpkin, sunflower and linseeds)

1. Start by pre heating the oven to 205°c.

2. Mix all the dry ingredients together in a bowl and then add the yoghurt and milk. Stir well until fully combined.

3. Pour the mixture into a large-ish greased loaf tin (I use a non-stick plastic one), and cook at 205°c for 10 minutes.

4. After 10 minutes, turn the heat down to 185°c and cook for a further 35 minutes. 

5. To check that the loaf is ready, tap its top. If it's firm, remove it from the tin, and pat its bottom. If the bottom sounds hollow when tapped, its ready to cool down on a wire rack and serve as and when you want it. 

It's delicious toasted in the morning with homemade jam, or sliced and served with houmous and cheese.

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