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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