Mixed Seed Soda Bread
Makes 1 small loaf
Ingredients
3 cups flour (I used a mix of light whole wheat & plain white flours)
1/2 cup sunflower seeds
2 TB poppy seeds
1 tsp baking soda
1 tsp salt
1 tsp superfine sugar
1-1/3rd cups buttermilk
Directions
Set your oven to 450F and lightly grease or line with parchment paper a baking sheet.
In the bowl of a stand mixer fitted with the dough hook (or a large mixing bowl if doing this by hand), add in the flour, both types of seeds, the baking soda, the salt, and the sugar. Mix well to distribute everything evenly, then make a well in the middle.
Pour in the buttermilk and stir on the mixer’s lowest speed until it just comes together, then increase the speed a bit and knead for 5 minutes, until a soft dough forms (if making by hand, gently work everything tougher with your hands or a wooden spoon, then turn out on a lightly floured surface and knead by hand for 5 minutes, until a soft dough forms).
Shape into a slightly flattened round loaf, place it on the prepared sheet and, using a sharp knife, cut an X in the top, a good 1/2-inch deep. Dust a little flour over the top if you like.
Bake at 450F for 15 minutes, then reduce the heat to 400F and bake for another 25-30 minutes. Remove from the oven and let it cool on the baking sheet for 10 minutes, then move it to a wire rack to cool completely.
Enjoy with some Kerrygold butter!
Recipe based on one from The Brothers Grimm Cookbook
Makes 1 small loaf
Ingredients
3 cups flour (I used a mix of light whole wheat & plain white flours)
1/2 cup sunflower seeds
2 TB poppy seeds
1 tsp baking soda
1 tsp salt
1 tsp superfine sugar
1-1/3rd cups buttermilk
Directions
Set your oven to 450F and lightly grease or line with parchment paper a baking sheet.
In the bowl of a stand mixer fitted with the dough hook (or a large mixing bowl if doing this by hand), add in the flour, both types of seeds, the baking soda, the salt, and the sugar. Mix well to distribute everything evenly, then make a well in the middle.
Pour in the buttermilk and stir on the mixer’s lowest speed until it just comes together, then increase the speed a bit and knead for 5 minutes, until a soft dough forms (if making by hand, gently work everything tougher with your hands or a wooden spoon, then turn out on a lightly floured surface and knead by hand for 5 minutes, until a soft dough forms).
Shape into a slightly flattened round loaf, place it on the prepared sheet and, using a sharp knife, cut an X in the top, a good 1/2-inch deep. Dust a little flour over the top if you like.
Bake at 450F for 15 minutes, then reduce the heat to 400F and bake for another 25-30 minutes. Remove from the oven and let it cool on the baking sheet for 10 minutes, then move it to a wire rack to cool completely.
Enjoy with some Kerrygold butter!
Recipe based on one from The Brothers Grimm Cookbook