What Katie Ate Inspired Wholemeal Irish Soda Bread with Seeds

 

  
Long time followers of my blog will remember me waxing lyrically about soda bread about 18 months ago.   I was making at least 2 loaves a week and mixing up my flavour combinations every time to create some truly lovely loaves of soda bread.  The inspiration for this obsession came from the cook book that is being featured in the month’s of November/December, What Katie Ate by Katie Quinn Davies.  Quinn Davies is probably one of the most successful food bloggers in Australia, having won the James Beard award for the best photography for her blog.  Her work is very much focussed on the styling and photographs that she takes as that is also her profession now, with her recipes and food contributions being the vehicle to advertise her talents.  Whilst my exploration of her recipes so far have sometimes been less that perfect, her recipe for Soda Bread is a winner and one that I am very happy to be sharing with you all again.

This recipe has the foundation of her recipe and I’ve then adapted it to make it more interesting with the addition of seeds and a touch of sweetness.

Seeded Wholemeal Irish Soda Bread

makes 1 loaf

• 125g Plain Flour
• 350g Wholemeal Flour
• 1 tbl sp. peppita’s (pumpkin seeds)
• 1 tbl sp. treacle or molasses
• 1/4 cup sunflower seeds
• 1/4 cup sesame seeds
• 450ml Buttermilk
• 1 tsp salt
• 1 tsp bicarbonate of soda

Pre-heat your oven to 180c. Line either a baking tray or loaf tin with baking paper.

Combine all your dry ingredients in a large bowl.  Separately combine your buttermilk and treacle before pouring over the dry ingredients.  Mix together well, kneading by hand towards the end to combine properly before shaping into a loaf shape. Place onto your baking tray, or into the loaf tin and bake for approximately 50-60 mins or until golden brown and sounding hollow when you tap on the bottom of the loaf.

  
Allow to cool on a wire rack.  Wonderful served fresh with lashings of butter or some cheese to accompany a bowl of soup or perhaps your morning eggs.  This bread will keep for a couple of days and is also wonderful toasted.

Shared With Love,

Leah