Recipe: Spiced soda bread
- 600g (4 cups) plain flour
- 2 tsp bicarbonate of soda
- 1 tsp salt
- 1 1/2 tbs caraway seeds (see note)
- 60g butter, at room temperature
- 500ml (2 cups) milk
- 1 tsp white wine vinegar
- Butter, to serve
- Preheat oven to 200°C. Combine the flour, bicarbonate of soda, salt and 1 tablespoon of the caraway seeds in a bowl. Rub the butter into the flour until it resembles fine breadcrumbs.
- Make a well in the centre of the flour mixture. Add the milk and vinegar and use a round-bladed knife in a cutting motion to mix until the mixture starts to come together. Use your hands to bring the dough together in the bowl. Turn onto a lightly floured surface and gently shape into a ball. Use your hands to roll the dough into a 40cm-long log. Cut into 8 equal portions.
- Shape each dough portion into a ball and place on a large baking tray. Use a sharp knife to score a cross into the top of each ball. Sprinkle with remaining caraway seeds. Bake in oven for 25 minutes or until the bread is golden and sounds hollow when tapped on the base. Serve warm with butter.
- Caraway seeds are available from the herb and spice aisle of some Woolworths stores. If they’re not available, you can use cumin seeds instead.
- Time plan tip: Make this recipe up to 1 day ahead. To reheat, preheat oven to 160°C. Bake bread in oven for 10 minutes or until warmed through. Serve.
Number of servings (yield): 4
Meal type: breakfast
Culinary tradition: Irish