Friday, 8 May 2020

Sundried Tomato Soda Bread

sundried tomato soda bread

Since lockdown, my social media seems to have been half flooded with pictures of baking (hello banana bread), with the other half being posts from people asking where to find yeast, etc.. Soda bread offers a naturally yeast-free solution, cleverly working by acidic buttermilk activating baking powder so I thought I'd share my own version. My favourite way to serve this is toasted, with a drizzle of really good quality extra virgin olive oil or including a wedge with a bowl of steaming hot soup.

Three great health benefits: boosts immunity, beneficial for heart health, good source of fibre

Makes 1 loaf

Ingredients:
320ml almond milk (I always use unsweetened)
2 tbsp lemon juice
450g buckwheat flour, plus extra for dusting
1 tsp bicarbonate of soda
1 tsp dried oregano
1/2 tsp sea salt
25g coconut oil (solid)
75g sundried tomatoes (drained from oil), roughly chopped

Method:
1) Start by making "buttermilk". In a jug, combine the almond milk and lemon juice then set aside. The mixture should look curdled after approx. 10 minutes.
2) Preheat the oven to 180 degrees C. Line a baking tray with baking paper or a silicone mat. Dust with a little flour.
3) In a mixing bowl, combine the buckwheat flour, bicarbonate of soda, oregano and salt.
4) Rub the coconut oil into the dry mixture, using fingertips, so that the mixture resembles breadcrumbs.
5) Add the sundried tomatoes and stir.
6) Create a "well" in the centre of the mixture then pour in approx 3/4 of the buttermilk and stir to thoroughly combine. Add more buttermilk at this stage, if the mixture seems too dry.
7) Dust the work surface with flour then tip the dough mixture onto it. Briefly knead the dough (approx 20 seconds) then shape into a ball. Place onto the prepared baking tray. Dust the ball with a sprinkling of flour and cut a deep cross into the top of the dough ball.
8) Bake for 45 minutes, until it looks golden and the bottom sounds hollow when tapped.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats

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