Love homemade bread but really can’t be bothered going through the whole process? Me too, a lot of the time. The answer? Soda bread.
After years of wondering why soda bread is called soda bread even though there is exactly ZERO soda water in it, I realised that it’s actually named after the bicarbonate of soda that is used in place of yeast. This saves so much time that would usually be spent waiting around for the dough to rise.
And the best bit? Soda bread lends itself beautifully to healthy loaves that are full of nutrition. Take this one, for example. I used green banana flour and oats for a hit of resistant starch, which is a prebiotic that our gut bacteria just love. There’s also wholegrain flour, pumpkin seeds and sunflower seeds for an additional dose of dietary fibre. It’s dense, tasty, and your gut health will thank you!
This recipe makes one loaf of about 10-12 thick slices. Each serving (2 slices) provides approximately 411 calories and 10 grams of dietary fibre.
Then just slice it, toast it, and serve with your favourite healthy toppings. Pictured here I’ve got ricotta, figs, and honey; and avocado, radish, micro-greens and chilli flakes. Yum.
What You’ll Need:
3 cups wholemeal flour, or you can use ground oats in its place
1/2 cup green banana flour
1/2 cup rolled oats
1 1/2 tsp bicarbonate of soda
pinch sea salt
handful pumpkin seeds/pepitas
handful sunflower seeds
2 large eggs, whisked
1 1/2 tb honey
Preheat the oven to 190 degrees Celsius, and grease a loaf tin with a little extra virgin olive oil.
In a large bowl, combine your dry ingredients — the flours, oats, bicarbonate of soda, sea salt and the seeds — and combine well.
Whisk your buttermilk, eggs and honey together in a separate bowl.
Create a well in the dry ingredients, pour in the buttermilk mix, and mix with a wooden spoon.
Once well combined, use clean, damp hands to shape the mix into a ball (it won’t hold quite as well as regular bread dough, so be careful) and transfer it to the loaf tin.
Take a sharp knife and score 3-4 deep cuts along the top, an inch or two apart from one another.
Dust with a little extra flour, and bake for 45-50 minutes or until a golden crust has formed, that sounds hollow when tapped.
Leave the bread to cool slightly, then turn out of the tin on to a wire rack.
It can be eaten immediately, or sliced up and stored in the freezer until you need it.