Sunday, 7 July 2013

Two Grain Irish Soda Bread With a Medley of Seeds - Healthy, Hearty and Filling


Irish soda bread has always come as a saviour to me especially on occasions when there is very less time to decide on and get working for a meal (generally dinner) or when out of sheer lethargy there is no motivation to work in the kitchen and most commonly in my case when I am too popped to make chapattis. Healthy and hearty, Soda bread is a great substitution to chapattis. With a simple veggie and soup, it makes a great meal.

I remembered reading Heidi’s version of soda bread with seeds and it remained in some corner of my mind waiting to be tried out with a little changes.
Healthy seeds

Last week when my kids were down with viral and needed constant nursing, I just couldn’t muster strength to cook in the kitchen with myself down with fever too, from infection passed on to me by my little ones. Sometimes eating is more out of routine than appetite and during such times something light and nourishing does the needful.
Before going into the oven

I made Irish Soda Bread with wheat flour and finger millet flour, added a lot of healthy seeds to it. The experiment paid well. Everyone loved the bread with seeds. We enjoyed it with sweet corn soup.

Two Grain Irish Soda Bread with a medley of Seeds 
Ingredients
1 ¾ cup whole wheat flour (atta)
1 ½ cups all purpose flour
½ cup finger millet flour (raagi)
2 tablespoons flax seeds
2 tablespoons poppy seeds
2 tablespoons sesame seeds
2 tablespoons melon seeds
1 ½ cups butter milk (quantity may vary while kneading)
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon oil to grease the tray
Method
Preheat the oven to 200 degrees.
Sift whole wheat flour, all purpose flour and raagi flour. Add soda and salt. Add seeds.
Make a well in the center and add about 1 cup buttermilk and stir till the flour mixture just comes together.
Knead with hands gently till just smooth, say for a minute.
Shape the dough into a ball, place in the greased baking tray and mark it with a deep cross across the top with a sharp knife.
Bake for 40 minutes or until the top turns golden.
Cool on a wire rack. Slice when cold.

Sending to Healthy Me & Healthy Us conceptualized by Priya and hosted by Annarasa
                                                      Bake Fest # 21  hosted by  Sweet 'n' Savoury  


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12 comments:

  1. Amazing bread. Have heard so much about Irish bread, love the healthy seed addition. Hope you all have recovered. Would love your entry in Bake Fest#21 which I am guest hosting. Here is the link : http://amritavishal127.blogspot.in/2013/06/event-announcement-bake-fest-21.html

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  2. I seldom made bread. Been comfortable with store bought ones. This is so good and really inviting. Certainly a recipe I should consider for a change.

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  3. soda bread looks amazing and perfectly baked

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  4. This soda bread looks both delicious and nutritious. We eat a lot of soup here in the winter and as it has been particularly cold this year soup and a loaf of this gorgeous soda bread will most probably be what I make for our evening meal tonight. Thank you for sharing it :)

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  5. Loved this bread Namita. The addition of those various seeds sounds really interesting as they must have given the soft bread a beautiful crunch. After having tried and loved your multi-grain bread, I am book marking this one :) Will keep u posted. And hope you all have recovered from ur bout of illness! Take care.

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  6. Namnita, I had a query.. maybe a silly one but since I have never tried making Irish soda bread... I have no clue about it. Just wondering doesnt this bread need to be set aside for rising? Or is that only for yeasted bread? Once the dough is made, it can be baked immediately?

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  7. Namita I love baking Irish Soda Bread too! Thanks for another wonderful entry!

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  8. I have made this too. LOve the use of grains :)

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  9. Delicious soda bread, looks great.

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  10. We call soda bread "Damper" here in Australia. I dare say it came from the Irish convicts that were sent here in their thousands and that give our Aussie culture part of it's unique make-up. Love this recipe and am going to try it soon :)

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  11. Hi Namita,

    Am quite keen to make this one......Was wondering if I could replace Maida by increasing the amount of other flours or something like it...Kindly guide.....Thx..

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  12. Hello Sheetal,
    You can surely use other flours in place of maida. If the flours are coarse, you might require more buttermilk to get the right moistness. Please go ahead and experiment. I am sure that you will be happy with the results.

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