It’s been a while since I’ve experimented with this soda bread recipe after my obsession earlier this year, but when I found myself without bread in the kitchen and felt like some for breakfast on the weekend I decided to bake my own. I love this recipe because its simple to make, foolproof even for the most novice of bakers, and you can have it out of the oven and sitting still warm on your breakfast plate within the hour.
This particular flavour combination was inspired by some left over roast sweet potato and a bunch of fresh thyme that I’d picked up at the market last week that was starting to look like it was going to go to waste. Waste not though as they morphed into a delicious crunchy crusted and dense Irish Soda Bread. I think my favourite part about this particular flavour combination is that the walnuts and thyme are a stunning combination of savoury fragrance with great texture contrasts in the wholemeal loaf. There is something about the alchemy that occurs when walnuts are baked bread that gets my taste buds singing. Unfortunately the sweet potato doesn’t lend much to the flavour in this particular case, but it does give the loaf a beautiful colour and I hope added a touch to the texture too.
Roasted Sweet Potato, Walnut and Thyme Soda Bread
- use the base Irish Wholewheat Soda Bread Recipe
- 3/4 cup roasted sweet potato
- 1/2 cup roughly chopped walnuts
- 1 tbl sp treacle
- 2 tbl sp fresh thyme leaves
Pre-heat your oven to 180c. Combine all your dry ingredients, including the walnuts and thyme leaves, in a bowl and then add the sweet potato, treacle and buttermilk. Combine until the mixture forms a slightly sticky dough. If the mixture is too wet then add a touch more plain flour.
Place the loaf as a round in the middle of a baking tray lined with non-stick baking paper, or alternatively into a baking paper lined loaf tin.
Bake for approx 45 minutes. The loaf should sound hollow when tapped on the bottom.
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