Poppy Seed Soda Bread
350g/12oz strong wholemeal flour
200g/9oz strong plain flour
1 tsp salt
1 tsp bicarbonate of soda
500g/17½oz buttermilk
3 tbsp poppy seeds
Wholemeal flour for dusting
Preheat your oven to 200 C/400 F/Gas Mark 6. Lightly brush a baking tray with olive oil. Place the flours in a large bowl, together with the bicarbonate of soda and the salt. Add the buttermilk and poppy seeds and mix to form a soft dough – if it is too sticky add a little more flour but don’t over work the dough – as there is no yeast you need to keep it as light as possible. Form the dough into a ball and place on the tray. Cut a cross in the top of the loaf with a sharp knife, dust with a little flour and bake in the oven (Aga Roasting oven) for 25 minutes until the bread is golden brown and makes a hollow sound when tapped. The bread is best eaten on the day you make it but can be reheated in the oven the following day for 5 minutes.
6 comments:
Thanks for the recipe Hannah! Sorry you were not well. Recover fully. Will try this bread later this week!
Hope you're feeling better 'cos you've certainly got a temperature. :) Too many zeroes in your oven settings!
Looking forward to hearing about France!
Hannah, all I see are those BEAUTIFUL blue eggs!!!!! How wonderful... I am BLUE with envy!! Vida x
So sorry to hear you haven't been well Hannah! Hope you are feeling better soon! Beautiful eggs and holder. Nice recipe too! I love soda bread!
Hannah,
I love you blog......
Is wholemeal flour the same as wholewheat flour that we use in the U.S.
Rebecca
These cookies looks so fantastic Hannah, how ever. xx Gloria
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