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Brown soda bread with sunflower seeds

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Brown soda bread with sunflower seeds

I always make three of these together in loaf tins using those paper liners – I get them from Lakeland. This mixture is enough for three tins where the cavity is 9″ long by 41/2″ wide and 21/2″ deep. You don’t need any special equipment just a large bowl – a heavy one is preferable because it won’t move around when you’re stirring. To mix this I use a large slotted serving spoon. The ingredients and method are slightly different to the white soda bread.

By the way, the sunflower seeds will look green after they have been cooked in the bread – it doesn’t mean there is anything wrong with them.

First pre-heat the oven to gas mark 7/220C/425F.

Ingredients (for 3 loaves)

  • 450g (1lb) wholemeal flour
  • 450g (1lb) plain white flour
  • 2 tsp salt
  • 2 tsp bicarbonate of soda (bread soda)
  • 100g sunflower seeds
  • 3tbsp olive oil
  • 800ml buttermilk
  • 2 eggs

Method

  1. Insert the paper liners into the three tins; or grease the tins with butter and dust with flour.
  2. Sieve the wholmeal flour into a large mixing bowl (the last few tablespoons may not go through the sieve so just toss them into the bowl).
  3. Sieve the rest of the dry ingredients into the bowl.
  4. Lightly beat the eggs with a fork.
  5. Make a well in the centre of the dry ingredients and quickly stir in the buttermilk, eggs and oil. The mixture will be quite wet.
  6. Divide the mixture between your three tins.
  7. Bake in the pre-heated oven for 15 minutes then turn the heat down to gas mark 6/200C/400F and bake for another 30 minutes.
  8. When the bread is cooked the loaves will sound hollow when you tap them on the base.
  9. Remove the papers and cool on a wire rack.

Written by SOKNH

March 16, 2010 at 1:18 pm

White soda bread with sultanas

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I always cook three loaves at a time and use paper liners for the tins. You can reuse these liners three or four times

I always make three of these together in loaf tins using those paper liners – I get them from Lakeland. This mixture is enough for three tins where the cavity is 9″ long by 41/2″ wide and 21/2″ deep. You don’t need any special equipment just a large bowl – a heavy one is preferable because it won’t move around when you’re stirring. To mix this I use a large slotted serving spoon. I now always use yogurt instead of buttermilk – it results in a loaf that is softer, sweeter and fluffier – but buttermilk works well too.

First pre-heat the oven to gas mark 8/230C/425F.

Ingredients (for 3 loaves)

  • 900g (2lb) plain flour
  • 2 level tsp bicarbonate of soda (bread soda)
  • 2 level tsp salt
  • 2 level tsp caster sugar
  • 800ml of plain yogurt (and about 150ml of ordinary milk) or 800ml of buttermilk
  • 200g sultanas

Method

  1. Insert the paper liners into the tins; or grease the tins with butter and dust with flour.
  2. Sieve the flour, bread soda, salt and sugar into a bowl and stir to combine.
  3. Stir in the sultanas.
  4. Make a well in the centre of the dry mixture and pour in the yogurt.
  5. Stir to combine. Don’t fold in the mixture as you would with a cake, but hold the spoon vertically and move it around like a paddle. The mixture will seem a bit dry. Now quickly stir in just enough ordinary milk so that the mixture sticks together.
  6. Divide the mixture between the three tins and put into pre-heated oven.
  7. After 15 minutes, reduce the heat to gas mark 6/200C/400F and bake for another 30 minutes.
  8. When cooked the loaves will sound hollow when you tap them on the base.
  9. Remove the papers and cool on a wire rack.

Written by SOKNH

March 16, 2010 at 1:03 pm