Seeded Soda Bread
This is my eldest niece’s favourite bread, especially when topped with smoked salmon, or when in Cardigan, smoked sewin for an extra special treat. It is a very easy recipe using cup measurements. The size of cup I use is a standard teacup, which equates to 200ml. It is perfect party food, if you cut the soda bread into small squares and top with smoked salmon; ideal with your favourite glass of fizz.
3 cups of wholemeal flour or seed and herb blend flour from Y Felin, St Dogmaels
1 cup of rolled oats
2 teaspoons bicarbonate of soda
1 tsp salt
450ml natural yoghurt
- Turn the oven to 200’C
- Combine the flour, oats, bicarb and salt
- Add the yoghurt and mix together to form a sticky mixture
- Place in a lined 2lb baking tin, or shape into a free form round shape
- Bake for 30-40 minutes until cooked.
To check if the loaf is thoroughly cooked you can insert a skewer, as for cake testing. However, most bread bakers use the time honoured method of the thump test. To do this, remove the loaf from the tin or baking sheet, turn upside down and tap on the base. It will sound like tapping on a hollow tree if the loaf is cooked through. It’s hard to explain but after a number of times, you get to know.
Best eaten the day it is made, it is quick and delicious. It is important to use good quality flour as this makes all the difference. We like to buy ours when on holiday from the mill in St Dogmael’s, but Sainsbury’s Taste the Difference Seeded Flour is also good.