Try this quick and easy Irish Soda Bread recipe, goes great with a hearty soup or try with serving with some honey mustard and smoked salmon!
Irish Soda Bread
5 minPrep Time
45 minCook Time
50 minTotal Time
- 500 grams whole wheat flour
- 100 grams semolina flour (not semola)
- 2 tsp salt
- 4 tsp baking powder
- 1 tsp baking soda
- 50 grams porridge oats
- 25 grams sunflower seeds
- 25 grams pumpkin seeds
- 300 ml full fat milk (you can replace milk with water for a vegan version).
- 450 ml water
- Mix the dry ingredients together well in a large bowl.
- Make a well in the middle of the dry mixture and pour the milk and water in the middle.
- Mix well until you have a nice wet dough.
- Turn the wet dough into a greased 9x5 inch bread tin (around 23x13cm).
- With a knife make a cross along the centre of the bread and poke the mixture six or 8 times around the edges.
- Sprinkle a handful of pumpkin and sunflower seeds along the top and softly press into the dough so that they stick and don't fall off when you turn out your cooked read.
- Bake for 45 minutes at 250 degrees Celsius
- Take the bread out and turn out of the tin, knock on the bottom with your knuckles and the bread is done you will hear a hollow sound. If not, bake for another 5 minutes.
- Turn the read out onto a wire tray to let it cool, don’t leave on a hard surface as the condensation from the heat of the bread will cause moisture on the bottom of the bread.
- Serve a nice hearty bowl of soup or simply with a piece of butter.
Make sure that you use semolina and not semola as the coarseness of semolina adds an extra crunch to the crust of your bread!
The Cuisine Collective