Back to school lunch ideas 🙂
Wild Garlic Soda Bread
Wild Garlic Soda Bread
- 200 g Rye flour I used Dunany 100% stoneground Rye flour, plus a little extra for dusting
- 250 g plain white spelt flour
- 100 g jumbo oats
- 10 g Himalayan salt 1 rounded tsp
- 10 g bread soda sieved into flour (1 rounded tsp)
- 400 ml buttermilk
- 110 g natural full fat yoghurt
- 80 g wild garlic butter melted
- 1 tbsp olive oil
- Preheat your oven to 200C. Sieve all dry ingredients into a large mixing bowl. Any extra bits in the sieve tip into the bowl.
- Mix the buttermilk and melted wild garlic butter together in a jug. Make a well in the centre of the dry ingredients and pour in most of the wet mixture at once. Using a circular motion with one hand, mix in the flour from the sides of the bowl, adding more milk if necessary. Add a little extra flour if you find the dough too wet and sticky. The dough should be softish – not too wet and not too dry.
- Dust your counter lightly with flour and tip the dough out. Wash and dry your hands, then gently shape the dough into a single ball, pat it down slightly then transfer to a floured tray.
- Cut a deep cross into the top of the dough and lightly dust with flour. Transfer to oven and bake for 45-50 minutes or until cooked. If in doubt, tap the bottom of the bread: if it is cooked it will sound hollow.
- Transfer loaf to a wire rack, wrap with a damp cloth and leave to cool.
- For more traditional soda bread omit the wild garlic and replace with 60g mixed seeds such as sunflower, sesame and pumpkin.
- Add combinations of dried fruits: figs, sultanas, currents, diced dates, or sour cherries (50g)
- 2 tablespoon rosemary + 60g dried cranberries (lovely combination at Christmas)
- 1 tablespoon rosemary + a few baby spinach leaves + ½ roasted red pepper finely chopped
- 2 tablespoon onion marmalade + 30 grams good quality cheddar cheese
- 2 cooked rashers, finely diced + 1 tablespoon chopped fresh thyme + 30g good quality cheddar cheese.
I always have a jar of this in the fridge. It saves me time in the kitchen, but mostly saves my sanity. Definitely on my
Frittatas always seem make an appearance at IINH lunch meetings in our Taste Health Kitchen. They are definitely my #No1 go to dish when I