Olive Brown Soda Bread
This hearty wholemeal olive bread is packed with a delightful medley of sunflower and pumpkin seeds, offering a satisfying crunch with every bite. Fragrant rosemary accents the wholesome loaf, adding layers of aromatic flavor. With a moist interior and a crusty exterior, this bread is a perfect addition to any meal or an enjoyable snack on its own.
— Constant Cookbook
Ingredients
- 400g Wholemeal Flour
- 50g Self-raising Flour
- A handful of sunflower and pumpkin seeds
- 1tsp Baking Soda
- 1tsp Salt
- 1 Egg
- 100g Black Olives
- 350ml Buttermilk
- A pinch of dried rosemary
Instructions
- Preheat fan oven to 230 C.
- Place all the dry ingredients in a large bowl.
- Add the egg and milk to the bowl and mix thoroughly.
- Chop up the olives and add to the dough and mix through.
- Line a 1 pound tin with parchment paper and add the mixture. The dough will be very wet and fill the tin easily.
- Score the length of the dough with a knife to help even cooking.
- Cook at 230 C for 10 minutes then reduce the temperature to 190 C and cook for a further 55 minutes.
- Allow to cool, covered, on a wire rack.
Yield
Makes 1 loave
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