My Dublin cook-angel taught me this easy to make soda bread topped with loads of different crispy seeds. The homey smell that embraces the kitchen and my flat is so comforting! There is nothing better than a freshly baked or toasted bread slice as a base for your favourite afternoon snack!
Anson's Soda Bread
Print RecipeIngredients
- 200 g wholemeal flour
- 200 g plain flour
- 1 teaspoon soda bicarbonate
- 1 teaspoon salt
- 25 g pumpkin seeds
- 25 g sunflower seeds
- 1 teaspoon of linen seeds
- 300 ml buttermilk (I used kefir. You can use thinned yogurt with water. Or you can use milk with two table spoons of vinegar)
- 1 tablespoon of maple/agave syrup
- 1 tablespoon of sunflower oil
Instructions
Line a loaf tin with baking paper
Preheat the oven to 200C
Mix the swifted flours, the soda bicarbonate, the salt and all the seeds (keeping a small handfull for later)
Make a well in the center and pour in the buttermilk, the oil and the syrup and mix until well blended. Add a little bit of buttermilk if you need to thin a bit the consistency of the mass
Spoon the mixture into the prepared tin, level with the back of the spoon and sprinkle the remaining mix of seeds
Bake in the oven for 40-45 minutes until crisp and deep golden on top
Leave to cool in the tin for few minutes before you take it out and leave to cool completely on a rack
Notes
I used 400 g of spelt flour that is known that does not grow too much in bread recipes, but the texture of the spelt soda bread is wonderful, worth the try!
