Simple seeded soda bread - Halen Môn

Simple seeded soda bread

by | Mar 7, 2022


Makes 1 loaf

  • 1tsp caraway seeds

  • 1tsp fennel seeds 

  • 60g pumpkin seeds

  • 60g sunflower seeds 

  • 200g wholemeal flour 

  • 140g white spelt flour, + more for dusting

  • 2 tsp Pure Sea Salt

  • 2 tsp bicarbonate of soda

  • 284 ml pot of buttermilk

  • 2 tsp treacle

Warm bread on your table in less than an hour, this recipe could not be easier.

Heat the oven to 200C/ gas 6

Lightly toast the caraway and fennel seeds in a pan for 2-3 minutes until they start to colour and become fragrant. Remove from the heat and add to a large mixing bowl. Add all the other dry ingredients, whisk to combine to ensure the bicarb is evenly distributed.

In a small bowl or jug mix together the buttermilk and treacle. 

Add the mixture to the dry ingredients with a wooden spoon until it forms a ball, adding more buttermilk or a dash of milk if needed. 

Tip out onto a floured surface and bring together (you don’t need to  knead the dough) to make a round shape, don’t worry if it’s not perfect.  Move the round onto a lined baking tray, and score a cross on top, then sprinkle with more flour

Bake the bread for 40-45 minutes. The loaf should be golden and the bottom should sound hollow when tapped. Best eaten warm with lots of softened salty butter. 

RECIPE + IMAGE: Kemp Kitchen

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