Foodie Tuesday – Junk the Junk

This week we share a recipe from food blogger, and Lane Cove local Lisa, from Junk’d

“Hi ITC likers my name is Lisa. I’m a Lane Cove local who loves cooking, baking and eating! I recently started a food blog Junk’d and associated Facebook page, where I share recipes and some of the tricks I used to get junk free food into my family!

Winter has truly arrived in Sydney and its soup weather. My favourite bread that goes well with all soups is wholemeal soda bread A.K.A. Brown Bread.

Unlike other breads, soda bread is super easy and very quick to prepare. There is no kneading or rising involved. You simply mix the dry ingredients together – add the wet ingredients then put it into a loaf tin and pop in the oven. Simple.

Traditionally the bread would be a mix of wholemeal and plain flour some baking soda and buttermilk. You can add some seeds for added texture and flavour. This is my favourite recipe.

Soda Bread
Soda Bread (Brown Bread)

Ingredients

Dry

250g wholemeal flour

80g plain flour

50g cracked wheat

50g oats (optional – if not using increase wholemeal flour by 50g)

30g wheat germ

1tsp baking soda

1tsp sugar

1tbsp sunflower seeds (optional)

1tbsp pumpkin seeds (optional)

1tbsp chia seeds (optional)

Wet

450ml buttermilk – if you don’t have buttermilk simply add a tablespoon of lemon juice or vinegar to milk and leave for 5 minutes to curdle slightly.

1tbsp oil – I use olive but you can use pretty much any oil.

Method

1. Preheat your oven to 200°C/400°F/Gas Mark 6.

2. Grease a 2lb loaf tin and lightly dust with flour.

3. In a large bowl put all the dry ingredients and mix well.

4. Add the wet ingredients and mix well. The dough will be very wet – more like a batter.

5. Put the dough into the prepared loaf tin and cover loosely with aluminium foil. Bake in the oven for about 1 hour then remove the aluminium foil and bake for a further 15 minutes. The loaf should sound hollow when you tap the bottom.

6. To avoid the other crust becoming too hard wrap in a clean damp tea towel and cool on a wire rack. Try you best to wait until it’s cool to cut – or it will fall apart!
This bread is delicious simply spread with butter. I also enjoy it topped with thinly sliced smoked salmon, some capers and a good dash of lemon juice –Yum! It freezes very well and you can double the recipe and cook two loaves together and freeze one for later.

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