Our British summer hasn’t let us down this August in Somerset – our warmish days are peppered with torrential rainstorms and thoughts are quietly shifting to Autumn boots and pursuits. Still, the school holidays are in full swing so we prepare some bread for a picnic which is filling and tasty, packed with the good stuff.
A trip to Waitrose last year resulted in me pulling out the recipe in their most excellent food magazine for this to which I’ve added and tweaked a few components to pump up the nutrients and fibre.
I used my beloved Kitchenaid with the dough hook on it to save time and energy but this is easily made with your hands and a table knife as a mixer.
Best enjoyed the old fashioned way – warm, with French salted butted thick enough to see your teeth marks in and a slice of sharp Cornish Cheddar – yum!
Super Soda Bread
250g wholemeal flour, plus extra for dusting
250g organic plain flour
50g porridge oats, large and plump
25g ground mixed seeds (I used Super seed mix from Lidl’s Alesto range)
25g oat bran
1 tsp sea salt
1 tsp bicarbonate of soda
25g butter, cold and diced
3/4 chopped dates
3 x small carrots
Preheat your oven to 200g, Gas 6 and sprinkle a baking sheet with flour.
Mix together all the dry ingredients in a large bowl and rub in the butter as if you were making a crumble topping.
Stir in the carrots and walnuts and lastly add the buttermilk which will bring it all together in a soft dough. tip the dough on a floured surface, pat into a gentle round shape and pop on the patiently waiting baking sheet. Sprinkle with wholemeal flour and cut a deep cross on the top surface.
Into the oven with it for 40 minutes until golden and hollow sounding on the base. Cool on a baking rack until it cools down whereupon you can divide and freeze the sections, slice and serve with cheese and/or soup or pop in the toaster for a tasty, crunchy breakfast.