Multigrain Soda Bread
A multigrain version of the traditional Irish Soda Bread
Soda bread is a variety of quick bread traditionally made in a variety of cuisines in which sodium bicarbonate is used as a leavening agent instead of the traditional yeast. It is quick and easy to do, tastes good with a crispy, textured crust and a tender centre. It goes well with soups, stews, cheese, excellent to carry along on picnics and will soon turn to be everyone’s favourite!
- 1½cups flour
- 2 ½ cups multi grain flour
- ¼ cup melon seeds
- ¼ cup golden raisins
- 1 tbsp caraway seeds
- 2 tsp baking soda
- 1 tsp salt
- 1½ cups buttermilk
- 2 tbsp honey
- 1 tsp buttermilk
- quick oats
- Preheat oven to 180C.
- Line a large baking sheet with parchment paper.
- In a large mixing bowl, combine the all-purpose flour, whole wheat flour, multigrain pumpkin seeds, raisins, caraway seeds, and salt.
- Combine baking soda, buttermilk and honey, and mix well.
- Add to the flour mixture and stir until just barely combined.
- Turn the dough out onto a lightly floured work surface, and knead for 2-3 minutes or until soft and elastic.
- Shape into a ball, and place on the prepared baking sheet.
- Brush the top of the loaf with buttermilk, and sprinkle with quick oats. Using a sharp knife, score a shallow X into the loaf.
- Bake in preheated oven for 45-50 minutes, or until the crust is golden-brown and a toothpick inserted into the middle of the loaf comes out clean.
- Let cool on a wire rack for 10-15 minutes before slicing.