Carrot and Coriander Soda Bread
Moist, tasty soda bread, delicious with hummus or soup.
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Servings: loaf
Equipment
- 1 450g (1lb) loaf tin lined with baking paper
Ingredients
- 140 g wholemeal flour (not bread flour)
- 140 g all-purpose flour (not bread flour)
- ½ tsp salt
- 1½ tsp bicarbonate of soda
- 50 g grated carrot or supplement some of the grated carrots with walnuts
- 50 g grated mature cheddar or cheese of your choice
- 1 tsp ground coriander
- 1 tbsp fresh coriander optional
- 240 ml buttermilk or whole milk/yoghurt with 1 tbsp lemon juice
Instructions
- Preheat the oven to 230 °C.
- Sieve the bicarbonate of soda, flour, salt, and ground coriander in a large bowl.
- Add the grated carrot, cheese and fresh coriander (if using). Rub into the flour until it is thoroughly coated and mixed. This is important to make sure they are evenly distributed.
- Add the buttermilk and with one hand pull the mixture together. Keep adding buttermilk until you have a scraggy soft dough. Dont overmix it.
- Fill a lined loaf tin with the dough. With a wet knife, make a slash down the centre of the loaf, which helps the loaf cook evenly.
- Once the buttermilk is added, work quickly - the reaction with the bicarbonate of soda has started!
- Bake immediately for 15-20 minutes - then turn the oven to 200 °C. Bake for another 20 minutes - cover with foil if it starts to brown too quickly. The bread is ready when the base is tapped and sounds hollow.
- If you would like a cheesy topping - add a handful of grated cheese to the top of the bread 10 minutes before it has finished cooking.
