I'm back. I'm sorry there wasn't a post on Tuesday guys. After the long weekend I thought I'd give you all a chance to catch up with the wondrous almond butter stuffed double chocolate chip cookies before I gave you another recipe. I hope you had a great Easter. I loved having a 5 day weekend (I had an extra day off), it was like luxury. I also passed my driving theory test last week. I was far too nervous about it, the hazard perception practice tests were driving me nuts. I'm glad it's done though...now to start thinking about my practical.
The good old British weather is still having a fit and not quite sure what it's doing. In times like this I feel something comforting is needed, however because it's April I still want it to feel lighter. I was going to make an all rye soda bread but, in my opinion, all rye loaves can be abit too heavy so I made it half rye and half wholemeal flour. This made it just a little lighter and not too much like a brick rye loaf.
It made a perfect lunch with slices of apple and jarslberg cheese...and maybe a bit of salted butter. Perfect. This bread would be amazing with runny dippy eggs for breakfast as well. I remember trying soda bread for the first time when I was 8 or 9. There was a world food day in class and a girl from an Irish family brought in soda bread. I thought it was amazing but it was years before I tried it again. The beauty of soda bread is that it's so quick to make. I'll happily keep this part of my regular baking list, especially for breakfasts.
I found out today that Hellocotton is coming to a close on 11th April. I'm pretty sad about this as I loved the site and thought it was a great way to follow blogs. This and the fact that google reader is ending in July means any followers might miss out on future posts. I personally use bloglovin' to follow blogs, I'm pretty confident that won't be going anywhere soon so if you still want to follow you can switch to bloglovin'. You can import any blogs you follow from google reader or Hellocotton here. Or if you can follow my blog here.
Rye and Wholemeal Soda Bread
(adapted from Dove's Farm)
120g wholemeal flour
130g rye flour
1 teaspoon bicarbonate of soda
2 teaspoons of cream of tartar
200ml whole milk
1 tablespoon vegetable oil
- Preheat the oven to 200 C/400 F. In a large bowl, whisk together the rye and wholemeal flour, bicarb and cream of tartar.
- Add the milk and mix with your hands to form a sticky ball of dough.
- Coat the dough in the oil and form into a ball.
- Place on a large floured baking tray & cut cross about two thirds down in the top of the dough.
- Bake in the oven for an hour. Check it's done by tapping the bottom of the loaf for a hollow sound.
- Slice up and eat warm with salted butter or let cool on a wire rack.