Onion soda bread with whipped English mustard butter
- Preparation and cooking time
- Prep:
- Cook:
- plus cooling
- More effort
- 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
For the mustard butter
- 135g unsalted butter, chopped and softened
- 25g English mustard
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.
