ROSEMARY & SUN-DRIED TOMATO SODA BREAD
Packed full of flavour, super quick to make and delicious with lashings of salted butter. I make it on repeat!
Ingredients
- 300 ml milk (I use oat milk)
- 1.5 tbsp apple cider vinegar
- 350 g plain flour
- 100 g plain wholemeal flour
- 1 tsp bicarbonate of soda
- 50 g sun-dried tomatoes roughly chopped
- 2 sprigs rosemary leaves chopped
- table salt & freshly ground black pepper
Instructions
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Heat the oven to 200°c (fan assisted)/425°f/gas 7 and line a baking tray with parchment paper.
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Start by making your buttermilk. Combine the milk and apple cider vinegar in a jug, stir and set aside for at least 15 minutes, to let it thicken. If it curdles here, don’t worry, that is perfectly fine!
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Combine the plain flour, wholemeal flour, bicarbonate of soda and 1 tsp of table salt in a large mixing bowl. Make a well in the centre and pour in the buttermilk. Use a blunt knife to draw the flour into the buttermilk, then add tepid water, 1 tbsp at a time until you have a soft dough (I find it needs 2-3 tbsp in total). Stir through the sun-dried tomatoes, rosemary and a big crack of black pepper.
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Working quickly, tip the dough out on to a floured surface, shape it into a ball and flatten it slightly with the palm of your hand. Be careful not to overwork it here, as it will make the finished loaf stodgy. Transfer it onto a baking tray and make two deep cuts through the dough with a knife to mark it into quarters.
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Bake for 30-35 minutes, or until it is a dark golden brown and sounds hollow when tapped on the base. Leave to cool on a wire rack before tucking in.
Recipe Notes
This is best eaten on the day of baking. If eaten a day or two after, it’s better as toast!
Love an easy vegan bake? You need to give my 6 Ingredient Asparagus Tart a go!
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