I finally had a chance to sit down this morning and sort through the pile of notes, menus, books, and magazines I brought back from a trip to Portland, Oregon. There is a loaf of six-seed soda bread baking in the oven, plus a slab of butter on the counter waiting for it. I always stock up on books when traveling and on this trip I snagged a copy of Edible Portland, a copy of Reza Mahammad’s Rice, Spice, and all Things Nice, and a copy of Hugh Fearnley-Whittingstall’s River Cottage Every Day.
Soda Bread: Inspiration
The soda bread recipe in Hugh Fearnley-Whittingstall’s book jumped out at me immediately as I flipped through the pages. I make soda bread quite often (my favorite is a rye version), in part because soda bread comes together in no time, with just a small handful of ingredients. You can have a loaf in the oven in under ten minutes.
With a few tweaks to his recipe, I’ve been enjoying Hugh’s seeded, multi-grain flour version. His soda bread is made with a blend of spelt flour and all-purpose flour, the dough is absolutely littered with seeds – sunflower seeds, pumpkin seeds, sesame seeds, poppy seeds, flax seeds, and fennel seeds. The fennel is a nice wildcard, and the whole loaf takes on a nice crunchy crust with lots of bonus seeds on top.
A Few Ways To Enjoy Soda Bread
This bread is fantastic in the morning slathered with bit of farmers cheese drizzled with honey. It is ideal along with a hot, hearty bowl of soup. And, tossed with a bit of olive oil and baked a second time, leftovers make good croutons.
If you’re convinced you can’t bake bread, I encourage you to give this a shot. Because it doesn’t rely on It’s the perfect bread for beginning bakers, At the very least you’ll be out a bit of flour, some buttermilk, baking soda and some seeds. The upshot is you’ll be able to make fresh bread any time you like!
Six Seed Soda Bread: Variations
- Rolls!: Adriana says,”I made this bread on Saturday, instead of a big loaf I made 8 rolls… today it’s Tuesday, there’s no bread left! They are so great after my morning run or with some butternut squash soup… delicious!”
- Vegan Rye Version: Joana helpfully talks though her swaps to make a version without buttermilk,”I’m eating a warm slice of this bread as I type. I did a few tweaks to the recipe that should be worth mentioning: as I didn’t have spelt flour, I substituted rye flour; and because I’m a vegan, I substituted the buttermilk for rice milk mixed with lemon juice (1 tablespoon lemon juice for 3/4 cup of milk). It turned out super yummy!”
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