Dill & poppy seed soda bread
Make this bread the day before you want to eat it
Difficulty and servings
16 slices
Preparation and cooking times
Prep 5 mins
Cook 30 mins
Make up to 1 day ahead
Freeze for up to 2 weeks
- Heat oven to 200C/fan 180C/gas 6 and put a flat baking sheet in the oven to heat. Mix the milk with the lemon juice in a jug to sour it. tip the flours into a large bowl and rub in the butter with your fingertips until it resembles fine crumbs. stir in the remaining dry ingredients and dill (saving some of the poppy seeds for the top), then make a well in the centre and pour in 350ml of the soured milk. With your hand, or a wooden spoon, draw the dry ingredients into the wet to make a very soft, quite sticky dough. Add the rest of the liquid if you need to. Be careful not to overwork the dough as this will make your loaf tough.
- Lightly flour the work surface and tip the dough onto it. With well-floured hands, roughly shape into a round, then turn the dough over to reveal its smoother side. sprinkle a little flour over the hot baking sheet, then lift the dough onto it. Press down slightly, giving a flattened, roundish loaf about two fingertips deep.
- Using a sharp, non-serrated knife, slash a cross deeply into the top of the dough. scatter with the rest of the poppy seeds, then bake for 25-30 mins until well risen and deep golden. give it a tap on the bottom - it should sound hollow. Cool for a few mins, then transfer to a wire rack. to serve, cut into quarters along the lines of the cross, then slice and lightly toast.
148 kcalories, protein 4g, carbohydrate 25g, fat 4 g, saturated fat 2g, fibre 2g, sugar 2g, salt 1.14 g
Recipe from Good Food magazine, October 2006.
Leave a comment or suggestion
http://www.bbcgoodfood.com/recipes/2526/
Your binder
Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.
Ingredients
- 400ml milk
- 1 tbsp lemon juice
- 350g plain flour , plus extra for dusting
- 140g wholemeal flour
- 50g butter , straight from the fridge
- 1 tsp caster sugar
- 2 tsp salt
- 2 tsp bicarbonate of soda
- handful dill leaves
- 2 tbsp poppy seeds
Buy ingredients
Search Good Food
A little like a salmon terrine, this dish is terrific with homemade bread, served as a starter
2
ratings
This autumnal, vegetarian side dish can be cooked ahead and reheated - it's perfect with a slow roast or veggie casserole
10
ratings
Get the free BBC Good Food app
Difficulty and servings
16 slices
Preparation and cooking times
Prep 5 mins
Cook 30 mins
Make up to 1 day ahead
Freeze for up to 2 weeks
Ingredients
- 400ml milk
- 1 tbsp lemon juice
- 350g plain flour , plus extra for dusting
- 140g wholemeal flour
- 50g butter , straight from the fridge
- 1 tsp caster sugar
- 2 tsp salt
- 2 tsp bicarbonate of soda
- handful dill leaves
- 2 tbsp poppy seeds
148 kcalories, protein 4g, carbohydrate 25g, fat 4 g, saturated fat 2g, fibre 2g, sugar 2g, salt 1.14 g
Advertisement
Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
Latest comments and suggestions
30 March 2008
Andrea rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
16 January 2009
sophieew rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.