Wattleseed Soda Bread
Prep time: 20 min
Cook time: 35 min
Serves: One loaf
Soda bread has never been easier and this recipe has the added benefit of Wattleseed for a protein hit to keep you sustained throughout the day.
- 200g plain flour
- 100g wholemeal spelt flour (or wholemeal flour)
- 1.5 tsp bicarbonate of soda
- 2 tsp Ground and Roasted Wattleseed
- 3/4 teaspoons fine sea salt
- 300ml yoghurt
- 1 tablespoons milk
Soda bread has never been easier and this recipe has the added benefit of Wattleseed for a protein hit to keep you sustained throughout the day.
- Preheat oven to 200°C
- Sift the flours, Ground and Roasted Wattleseed and bicarbonate of soda into a large mixing bowl. Add the salt and stir until well combined. Make a well in the centre and add the yoghurt to the well. Stir the yoghurt and flour mixture together until it comes together in a ball.
- Transfer the dough to a floured bench top and very lightly knead for a minute until it comes together in a loose ball.
- Place the dough on a floured baking tray and cut a cross in the top of the dough (about 1/3 through the dough). Brush the top of the dough with the tablespoon milk and then bake for 30-35 minutes or until the outside is golden and the base sounds hollow when tapped.
- Best served warm.
This recipe was adapted from Amanda at the Chew Town blog.