I was about to polish off the cauliflower and almond soup from last night but all of a sudden I realised that all those wonderful three breads I baked for Easter are now gone. How can have a bowl of soup without bread? So I started thinking what's the quickest bread to make? I eagerly searched on-line and here is what resulted in this quick creation. Within 40 minutes of starting the preps the bread was ready.
Very quick rye soda bread
Adapted from Hugh Fearnly-Whittingstall's Rye and honey soda bread
Ingredients
250 g stoneground rye flour
1 tsp bicarbonate soda
1/4 tsp salt
80g seed mix of your choice, I added the omega sprinkle mix from Holland& Barret
100ml full fat milk
100ml natural yogurt
5tbsp agave nectar
1 tbs rapeseed oil
Let's do it
Preheat the oven to 200C (fan assisted) and grease a flat baking tray with oil and sprinkle with flour.
Mix the flour with bicarb soda, salt and the seeds.
In a separate bowl or measuring jug mix milk, yogurt, agave nectar and rapeseed oil. Pour over the dry ingredients and mix quickly but thoroughly. The dough will be sticky, so using a spatula transfer it onto the baking tray and shape into a more or less round loaf 7-8 cm high, sprinkle over some rye flour and make a halfway through cross incision. Bake for 25-30 minutes until golden brown. Take out of the oven and tap the bottom of the bread, if it sounds hollow than the bread is done. Cool on a wire rack.
Very quick rye soda bread
Adapted from Hugh Fearnly-Whittingstall's Rye and honey soda bread
Ingredients
250 g stoneground rye flour1 tsp bicarbonate soda
1/4 tsp salt
80g seed mix of your choice, I added the omega sprinkle mix from Holland& Barret
100ml full fat milk
100ml natural yogurt
5tbsp agave nectar
1 tbs rapeseed oil
Let's do it
Preheat the oven to 200C (fan assisted) and grease a flat baking tray with oil and sprinkle with flour.
Mix the flour with bicarb soda, salt and the seeds.
In a separate bowl or measuring jug mix milk, yogurt, agave nectar and rapeseed oil. Pour over the dry ingredients and mix quickly but thoroughly. The dough will be sticky, so using a spatula transfer it onto the baking tray and shape into a more or less round loaf 7-8 cm high, sprinkle over some rye flour and make a halfway through cross incision. Bake for 25-30 minutes until golden brown. Take out of the oven and tap the bottom of the bread, if it sounds hollow than the bread is done. Cool on a wire rack.
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