|honey, caraway & beer bread - an easy wholemeal soda bread recipe|
My honey, caraway & beer bread recipe. An easy wholemeal soda bread recipe - prepared in a few minutes. No long proving times & waiting for hours for the bread to rise, this is all done by the soda powder in a fraction of the time it takes to make traditional yeasted breads. A perfect picnic recipe to enjoy on sunny days. This bread works really well with smoked fish and meat too - great with smoked salmon and cream cheese and a sprinkling of dill.
I love caraway seeds - they are a flavour I grew up with. They are often used in Polish baking and rye bread recipes and have a distinctive, almost liquorice/anise flavour. You can leave them out if you are not a fan or substitute with mixed seeds such as sesame or sunflower.
recipe inspired & adapted from Paul Hollywood's Stout Bread
preparation time: 5-10 minutes (+ 10-15 minutes proving)
cooking time: 45-60 minutes
550g wholemeal flour
200g plain white flour
250ml beer (I used a light French beer)
200ml yogurt/sour cream/buttermilk
2 tbs honey
2 tbs caraway seeds
2 tsp bicarbonate of soda
1 tsp salt
vegetable oil for greasing the tin
- preheat the oven to 230c and grease your baking tin (a 2lb loaf tin works but I used a bundt tin).
- sieve the flours, salt and bicarbonate of soda into a large bowl
- make a well in the middle of the flour mix and stir in the all the other (wet) ingredients and the caraway seeds and mix with your hand until everything is incorporated.
- tip the mix onto a floured surface and shape - working quickly - you don't want to work this dough too much.
- place into your prepped baking tin and leave for 10-15 minutes for the bicarbonate of soda to start working.
- put into a preheated oven and bake for 10 minutes before reducing the temperature to 180C for another 35-50 minutes. The loaf is cooked through when it sounds hollow when tapped on the bottom.
- remove from the oven and leave to cool for 5-10 minutes in the tin before turning out. Leave to cool completely before slicing and serving. Bon appetit.
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