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Onion soda bread with whipped English mustard butter

Onion soda bread with whipped English mustard butter served on a plate

Onion soda bread with whipped English mustard butter

Name: Onion soda bread with whipped English mustard butter
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: Serves 8-10 (or 6-8 with leftovers)
Ingredients: 340g strong wholemeal flour; 340g strong white bread flour plus extra for dusting; 2 tsp bicarbonate of soda; 40g dried onion flakes; 1 tbsp nigella seeds; 85g butter melted; 625ml natural yogurt; splash of milk; 1 tbsp oats; 135g unsalted butter chopped and softened; 25g English mustard

Tom Kerridge

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Serves 8-10 (or 6-8 with leftovers)

More effort

Prep: 20 mins

Cook: 1 hr

plus cooling

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Perk up homemade soda bread with onion and a light but punchy mustard butter. Serve alongside your favourite cold meats and a fresh salad

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

340g strong wholemeal flour
340g strong white bread flour

plus extra for dusting
2 tsp bicarbonate of soda
40g dried onion flakes
1 tbsp nigella seeds
85g butter

melted
625ml natural yogurt
splash of milk
1 tbsp oats

For the mustard butter

135g unsalted butter

chopped and softened
25g English mustard

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Nutrition: Per serving (10)

kcal485
fat22g
saturates13g
carbs56g
sugars6g
fibre5g
protein13g
salt3.1g

Method

step 1

Heat the oven to 200C/180C fan/gas 6. Tip the flours into a bowl with the bicarb, onion flakes, nigella seeds and 1½ tsp salt. Stir together and make a well in the middle. Tip in the butter and yogurt, and bring together into a soft, sticky dough using a spatula. If it seems dry, add a splash of milk.
step 2

Tip the dough out onto a lightly floured surface and gently form into a round. Lift onto a lightly floured baking sheet, cut a deep cross in the top using a sharp knife and sprinkle over the oats. Bake for 1 hr, or until golden and the loaf sounds hollow when tapped underneath. Leave to cool on a wire rack.
step 3

While the bread cools, beat the butter, mustard and a pinch of sea salt together until light and airy. Spoon into a small pot. Slice the bread and serve with the mustard butter for spreading over.

RECIPE TIPS

HOW TO ENJOY

Enjoy the bread at room temperature the next day, or warm in a low oven for 10 mins. The butter will keep in the fridge for three days.

Recipe from Good Food magazine, June 2020

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