Father’s Day Special: Rosemary Soda Bread

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Happy Father’s Day to all the amazing dads out there!!

Why not wack up this super simple soda bread together today. It will take less than 20 minutes to prepare and around 40 minutes in the oven. No proving and waiting for hours. All it involves is mixing, which means it’s very kid friendly.

This recipe draws from Jamie Oliver’s Rye Soda Bread, but I used Greek yogurt (not to be confused with Greek style yogurt) instead of normal natural yogurt. I also added dried rosemary to give it that extra boost, the kitchen will smell so nice while it’s baking. If you happen to grow spices in the garden, why not get the kids to help pick them. You can also change the spices around depending on what you fancy!

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Ingredients
250g wholewheat flour
100g rye flour
50g rolled oats
1 teaspoon bi-carb soda
1 egg
275g Greek yogurt or 300g natural yogurt
roughly 2 tablespoons dried or fresh rosemary

Method

Preheat the oven to 180 degrees and line a baking tray with baking paper.

In a large bowl, mix the flours, oats, bi-carb soda and rosemary together. In a separate bowl, whisk the egg and yogurt together and then add it to the flours. Mix with a wooden spoon until you start to see a dough form. It’s normal for it to be slightly moist.

Lightly flour your hands and shape the dough into a round disc, around 3-4 cm deep. Use a knife to draw a 1 cm deep cross on top of the dough and then lightly dust the top with flour.

Bake the dough for 40-45 minutes and watch the dough magically rise! You can check whether it’s done by tapping on the bottom of the bread, it should sound hollow.

Cool on a rack and serve warm with anything you like (My personal favourite is smashed avocado). Any leftovers can be put in the fridge for 2-3 days, and can be warmed in the oven for breakfast, lunch or even afternoon tea.

-R.L.

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