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Seedy rosemary soda bread

• Cassie Best

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Makes 1 loaf

Easy

Prep: 20 mins

Cook: 35 mins

A star rating of 5 out of 5.1 ratingRate

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Inspire kids in the kitchen with our rosemary soda bread. A specially created recipe for junior cooks, soda bread is a good starting place as it's yeast free

Vegetarian

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Cooking with kids: Spaghetti & meatballs with hidden veg sauce

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Ingredients

Nutrition

Units:

MetricUS

• 300g plain white flour

  plus a little extra for dusting

• 200g plain wholemeal flour

• 25g butter

• 25g rosemary sprigs

• 50g mixed seeds

  (we used a mix of sunflower, pumpkin and linseed/flaxseed)

• 2 tsp bicarbonate of soda

• 1 tsp salt

• 275ml milk

  (dairy or oat)

• 2 tsp lemon juice

Equipment

• baking tray
• weighing scales
• mixing bowl
• chopping board
• sharp knife
• teaspoon measure
• measuring jug
• citrus juicer
• oven gloves
• cooling rack

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Nutrition: per slice, loaf serves 10

• kcal246

• fat6g

  low

• saturates2g

  low

• carbs38g

• sugars2g

  low

• fibre4g

• protein8g

• salt1.12g

  low

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Method

• step 1

  

  Heat the oven to 200C/180C fan/gas 6 and sprinkle a large baking tray with a little flour. If you have digital scales, place your mixing bowl on the scales and set them to zero. Weigh the plain flour, then the wholemeal flour into the bowl.

• step 2

  

  Weigh the butter. Place a chopping board on your work surface. Chop the butter into little cubes. Add this to the flour in the bowl. Use your fingertips to rub the butter into the flour until you can’t see any little lumps.

• step 3

  

  Pick the soft leaves off the woody rosemary stalks and put the stalks in the food recycling. Use a sharp knife to chop the rosemary leaves into small pieces on the chopping board and add these to the mixing bowl.

• step 4

  

  Weigh the seeds and add these to the mixing bowl.

• step 5

  

  Use a teaspoon measure to measure the bicarbonate of soda, then add 2 tsp in total to the bowl. Now measure 1 tsp of salt and add this, too.

• step 6

  

  In a jug, measure the milk, making sure it comes to the 275ml line on the side of the jug.

• step 7

  Use a citrus juicer to juice the lemon into a bowl or cup, then use the teaspoon measure to measure 2 tsp of juice, then add these straight to the milk and mix.

• step 8

  

  Pour the milk and lemon mixture into the mixing bowl. Put your hands in and mix the ingredients together until you have a sticky dough with no dry, floury patches.

• step 9

  

  In the bowl, use your hands to shape the dough into a ball – use a little more flour if the dough feels very sticky. Tip the dough out onto the baking tray. Wash and dry your hands. Dust the dough with flour and pat it gently into a neater ball shape.

• step 10

  

  Use a knife to cut a deep cross into the top of the dough, cutting about halfway through. Place the baking tray on the middle shelf of the oven using your oven gloves – be careful, the oven racks will be very hot. Bake for 35 mins until the loaf is golden brown, then turn the oven off. Carefully remove the tray from the oven using oven gloves and transfer to a cooling rack. Leave the loaf to cool for at least 30 mins before slicing. Eat this loaf on the day you make it.

Recipe tip

Flavour twist
Try replacing the rosemary with different flavourings:

• Chilli cheese – if you like spice, add 1 tsp chilli flakes and 50g grated mature cheddar
• Tomato & basil – add 1 tbsp tomato purée and a handful of chopped fresh basil
• Raisin & orange – add 50g of raisins and the zest of 1 orange for a sweeter loaf that’s perfect for breakfast

Recipe from Good Food magazine, September 2022

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