I do like fresh bread, but sometimes you just don’t have the time or the energy, and that’s when soda bread comes into it’s own.
Pumpkin, linseed, sunflower or hemp seeds make for an interesting texture. Linseeds should be crushed to make the most of their plentiful omega-3 fats, but I use them just for their nutty taste and silky texture.
Makes 1 x 500g loaf
wholemeal flour 225g
plain flour 225g
bicarbonate of soda 1 tsp
sea salt ½ tsp
caster sugar 1 tsp
golden linseeds 2 tbsp
sunflower seeds 2 tbsp
hemp seeds 2 tbsp
buttermilk 350ml
Set the oven at 220C/gas mark 8. Place a heavy casserole, about 22cm in diameter, together with its lid, in the oven to heat up.
Sieve the flours, bicarbonate of soda and salt into a large bowl. Stir in the caster sugar. Add the linseeds, sunflower and hemp seeds and fold evenly through the flour. Pour in the buttermilk and mix thoroughly to a slightly sticky dough.
Dust a pastry board or the work surface generously with flour. Working fairly quickly, pat the dough into a round large enough to fit snugly into the casserole. Remove the hot pan from the oven, dust it generously with flour, which will prevent the loaf from sticking, then lower the dough into the casserole. Cover with a lid, then return to the oven and bake for 25 minutes.
Remove the dish from the oven and leave to rest for 10 minutes before freeing the loaf and placing on a rack to cool.
