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Dill & poppy seed soda bread

Dill & poppy seed soda bread

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A star rating of 4.3 out of 5.4 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Make up to 1 day ahead
  • Easy
  • 16 slices

Make this bread the day before you want to eat it

  • Freezable (Freeze for up to 2 weeks)
Nutrition:
HighlightNutrientUnit
kcal148
fat4g
saturates2g
carbs25g
sugars2g
fibre2g
protein4g
low insalt1.14g
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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 seed

Method

  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    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.

Goes well with

Recipe from Good Food magazine, October 2006

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Overall rating

A star rating of 4.3 out of 5.4 ratings
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