Heritage Seeded Soda Bread
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About this recipe:
A tasty soda bread packed with seeds. Make sure you use bicarbonate of soda rather than baking powder to get a good rise on the loaf. Delicious sliced or toasted.
1kg/2lb loaf tin, 2 x mixing bowls, jug and kitchen foil
500g Doves Farm Organic Heritage Seeded Bread Flour
1 tbsp soft brown sugar
2 tsp Doves Farm Bicarbonate of Soda
½ tsp salt
50ml boiling water
100ml cold water
200g natural yoghurt
2 tbsp oil
oil, for tin and brushing
200°C, Fan 180°C, 400°F, Gas 6
- Pre-heat the oven.
- Rub some oil around the inside of a 1kg/2lb loaf tin or insert a baking liner.
- Put the flour, soft brown sugar, bicarbonate of soda and salt into a mixing bowl and stir well to combine.
- Start to sieve the mixture into another bowl. When most of the flour has been sieved, tip the remaining flour and seeds into the bowl.
- Stir to re-combine.
- Measure the boiling water into a jug and add the cold water.
- Add the yoghurt and stir to combine.
- Pour this into the mixing bowl and stir everything together to make a soft, dough mass.
- Sprinkle the oil over the top and stir the dough mass.
- Shape the dough, tip it into the prepared tin and smooth the top.
- Brush some oil over a piece of kitchen foil. With the oiled side down, cover the tin creating a dome so the bread can rise during cooking.
- Bake for 55 minutes.
- Carefully remove the kitchen foil and bake for a further 10 minutes.
- Turn the loaf out of the tin, tap the base and if it sounds hollow, the bread is cooked.
- Leave to cool on a wire rack.
- Cool completely before slicing.