Horseradish and Dill Soda Bread
1 loaf (10 slices)
2 tbs English Provender Company hot horseradish
150g wholemeal flour, plus extra for dusting
150g plain flour
1 tsp salt
1 tsp bicarbonate of soda
2 tsp soft brown sugar
25g porridge oats
½ x 15g pack dill, roughly chopped
284ml carton buttermilk
Heat the oven to 200°C, gas mark 6.
Stir the horseradish into the buttermilk.
Sift the flours, salt, bicarbonate of soda
and sugar into a large bowl. Stir in
the oats and dill, then the buttermilk
mixture; use a wooden spoon at first,
then bring the dough together with
your hands. Shape into a round and
place on a baking sheet dusted with
Sprinkle a generous pinch of
wholemeal flour over the loaf, then cut
a large cross into the top. Bake for
30–35 minutes, turning it upside down
and giving it a few more minutes in the oven if needed: the cooked loaf should sound hollow when tapped. Cool on
a wire rack and serve in thick slices.
This recipe was first published in April 2010.