Best Seeded Soda Bread Recipes

SEEDED WHOLE GRAIN SODA BREAD

Steps:

• Mix millet, quinoa, amaranth, 1 cup oats, 1 cup buttermilk, and 1/2 cup water in a small bowl. Cover and let sit 8-12 hours. (Alternatively, bring ingredients to a simmer in a small saucepan over low heat. Remove from heat and let sit until mixture is thick like porridge, about 2 hours.)
• Preheat oven to 350°F. Lightly oil an 8"-diameter cast-iron skillet or cake pan. Whisk whole wheat flour, all-purpose flour, flaxseed, salt, baking soda, and 1/4 cup sunflower seeds in a large bowl. Work in butter with your fingers until largest pieces are pea-size. Make a well in the center and add brown rice syrup, oat mixture, remaining 1 1/4 cups buttermilk, and remaining 1 Tbsp. oil. Mix with a wooden spoon until dough is smooth, homogenous, and still slightly sticky.
• Form dough into a ball and place in prepared pan. Brush with buttermilk; top with more oats and sunflower seeds. Cut a large X into the top and bake until golden brown and an instant-read thermometer inserted into the center of loaf registers 190°F, 55-70 minutes. Let cool in pan.
• Do ahead
• Bread can be baked 2 days ahead. Store tightly wrapped at room temperature.

SEEDED WHOLEMEAL SODA BREAD

Steps:

• Heat oven to 200C/180C fan/gas 6 and line a baking sheet with baking parchment. Put the flour, seeds, bicarbonate of soda and a pinch of salt in a large bowl and mix to combine. Stir the treacle into the yogurt mixture and, when the treacle dissolves, pour onto the dry ingredients. Stir together with the blade of a knife until you have a soft, sticky dough. Leave for 5 mins (this allows time for the liquid to absorb into the bran).
• Tip onto a lightly floured surface and form the dough into a round about 18cm across. It will still be very sticky, so don't over-handle it - treat it like scone dough rather than bread dough. Lift onto the baking sheet and bake for 25-30 mins until the crust is golden and the loaf sounds hollow when tapped underneath.

SEEDED SOURDOUGH SODA BREAD FROM KAF

Steps:

• Preheat the oven to 400°F Lightly grease a baking sheet, or line it with parchment.
• In a medium-sized mixing bowl, whisk together the flours, Harvest Grains Blend, baking soda, and salt.
• In a separate bowl (or in a measuring cup), whisk together the starter, butter, honey, and milk. Pour this mixture into the dry ingredients and stir to combine. The dough will be stiff; if it's too crumbly to squeeze together, add another tablespoon or two of milk.
• Knead the dough a couple of times to make sure it's holding together, divide it in half, and shape each half into a ball. Flatten the balls slightly, and place them on the prepared baking sheet. Use a sharp knife to cut a ½"-deep cross, extending all the way to the edges, atop each loaf.
• Bake the loaves for 30 to 40 minutes, until they're golden brown and a cake tester or toothpick inserted into the center comes out clean. Remove the loaves from the oven, and brush their tops with melted butter, if desired.
• NOTE: you may freeze some of the dough for later. Shape and allow to freeze to the point where you are able to wrap or place into a freezer zip lock bag. Using a second bag would be even better. Allow to defrost in the frig overnight before baking. If you would like to freeze after baking, allow to defrost at room temperature and warm in a preheated oven for 5 to 10 minutes to freshen up the crust and interior.

GLUTEN FREE SEEDED SODA BREAD

Steps:

• Preheat oven to 220c and grease a baking tray.
• Put the gluten free brown bread flour, xanthum gum, bicarbonate of soda, cream of tartar, salt, golden caster sugar, pumpkin seeds and sunflower seeds in a bowl and mix together.
• Mix in the water and buttermilk and form a soft dough.
• Turn it out onto a heavily floured surface and knead gently to ensure everything is well mixed.
• Form into a round and place on a baking tray.
• Brush the top with beaten egg wash and then make slashes across the top of the loaf.
• Bake in the oven for 45 minutes.
• The top should be lovely and brown and the loaf should sound hollow when tapped on the bottom.
• Allow to cool on a wire rack and then slice and enjoy!.

SEEDED SODA BREAD WITH HUMMUS & TOMATOES

Steps:

• First, make the hummus. Put all the ingredients in a bowl and blitz with a hand blender and 4 tbsp water from the canned chickpeas until smooth. Chill until needed.
• Heat the oil in a large non-stick frying pan, then add the whole cherry tomatoes in batches (on or off the vine) and cook over a medium heat for just a few minutes until they look on the point of bursting.
• To serve two for breakfast on the Healthy Diet Plan, toast 3 slices of the bread. Use a quarter of the hummus to spread over the toast, then top with a quarter of the tomatoes and scatter with ½ tsp of the seeds. Halve each slice of toast and serve 3 pieces per person. Keep the remaining bread, hummus and tomatoes chilled to serve on three subsequent mornings. Will keep chilled for up to four days.

SEEDED SODA BREAD

Steps:

• Heat the oven to 200C/180C fan/gas 6. Mix the flour, seeds and bicarb in a bowl, then mix together the milk and lemon juice in a small jug and pour it into the dry ingredients. Stir with a knife until the mixture comes together into a sticky dough.
• Tip onto a lightly floured work surface and lightly shape into a ball with wet or floured hands, as it will be sticky to handle. Lift onto a floured baking tray, reshape if required, then sprinkle more seeds over the top and press them in lightly. Bake for 35-40 mins until firm and golden. Cool on a wire rack, then wrap in foil until needed. Will keep chilled for up to four days, or frozen for up to a month.