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    Horseradish and Dill Soda Bread

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    Horseradish and Dill Soda Bread

    • Preparation time: 10 minutes
    • Cooking time: 35 minutes

    Makes: 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


    1. 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 wholemeal flour.
    2. 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.

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