Six Seed Soda Bread Recipes
SIX SEED SODA BREAD
One of the farmers markets sells this very heavy dense bread that is chocked full of seeds. Well it is kind of expensive at $4.00 a loaf, so started playing around with some soda bread recipes and came up with this which is close. This is a heavy dense bread that only slices well when cold but tastes better warm. We enjoy it slightly warm with either plain or with flavored butter.*The dough is very sticky see notes in directions*
Provided by Debbwl
Categories Breads
Time 55m
Yield 1 loaf
Number Of Ingredients 14
Steps:
- Preheat oven to 375°F
- In a small bowl combine all the seeds and set aside.
- Combine the flours, baking powder, salt, baking soda, and brown sugar in a large bowl. Add all but 2 tablespoons of the seeds.
- Stir the sour milk/buttermilk (recommend using smaller amount and gradually add more milk as needed) into the dry ingredients just to blend (dough will be sticky).
- Turn out dough on to a well floured board and knead about 5 times, just enough to pull it together into a loose ball. (over kneading will make the bread tough).
- Place the dough on a lightly floured baking sheet and mark it with a deep cross across the top, cutting two-thirds to the way through the loaf with a serrated knife.
- Brush with a little milk and sprinkle with the remaining 2 tablespoons of seeds.
- Bake for 35 to 45 minutes or until it sounds hollow when tapped on the bottom.
- Cool on rack.
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- Place a cast iron dutch oven or a heavy pot in your oven with its lid. If the lid is not heatproof, protect the knob with aluminum foil. Preheat your oven with the pot in it to 425 degrees F.
- In a medium mixing bowl, whisk together the flours, baking soda, salt and sugar. Add the seeds and whisk again to combine.
- In a measuring cup, add the cider vinegar to the milk. Give it a stir and add the milk mixture to the dry ingredients. Using a rubber spatula, mix to combine just until there are no dry, floury spots.
- Tear off a piece of parchment about 12 inches wide. Dump the dough onto the parchment. Using heavily floured hands, form the dough into a boule about 7 inches wide, re-flouring your hands, as needed. Brush the top of the loaf with just a bit of milk and sprinkle with a few pinches each of your seeds. With a sharp knife, cut an X across the top.
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