... as you can imagine, when you run your own business as The Viking and I do it can be both challenging and rewarding in too many ways for me to go into...
Friday, 20 March 2009
Wheaten Bread again, or soda bread or brown soda bread. Whatever title you are comfortable with. I am constantly trying new variations of this theme. It's such easy quick bread to make. It can be made into scones or formed into a loaf. It can be left plain, made sweet or as I have done this time, savoury. The idea came to me one evening when I wanted some tasty bread to accompany dinner. Something quick and easy was the order of the day. I remembered Rachel Allen had made a soda focaccia in a swiss roll tin so I thought I would try my own version. Just perfect as it baked while dinner cooked and we had it warm from the oven. So quick and easy. This is definitely one I will make often. I had some next day for lunch with some strong cheddar. Delicious.
225g/8oz plain flour
225g/8oz wholemeal flour
1 teaspoon baking soda
1 teaspoon salt
Freshly ground black pepper
100g /4 oz parmesan cheese
100g /4oz feta cheese chopped and crumbled slightly
8-10 sun dried tomatoes in olive oil chopped
2 good tablespoons caramelised onions (I make and use Nigella Lawson's onion mush)
400ml (14 fl oz) Buttermilk
25g/1oz melted butter
a clove of squished garlic or garlic paste
finely chopped fresh or some dried parsley
Preheat oven to 200. C /180.C Fan/400 F/ gas 6
Brush a Swiss roll tin or baking tray generously with olive oil.
Place the flour and baking soda into a big bowl and add the salt and lots of ground pepper
Stir in the cheese, tomatoes and onion
Make a well in the centre. Pour in most of the buttermilk, and mix until you have a soft dough. Not wet but soft. If you feel it is a bit wet just add a little more flour
Tip out onto a floured surface and roll it out gently to about 35 x 20 cm (14 x 8 in) and transfer it to the oiled tray.
Dimple the surface of the dough with your fingers
Brush the top with the melted butter garlic and parsley mix .
Put it in the oven and cook for about 20 - 25 minutes.
When cooked, it should feel firm in the centre and be golden brown.
Transfer to a wire rack and cool for a couple of minutes, then cut into squares and serve.