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Parsley, walnut & cumin seed soda bread
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Makes: 1 loaf
250g plain white flour, plus extra for dusting
250g spelt flour
1 tsp bicarbonate of soda
1/2 tsp salt
25g pack flat leaf parsley, finely chopped
50g walnut pieces, roughly chopped
2 tbsp cumin seeds
300ml semi-skimmed milk
250ml natural yogurt
1. Preheat the oven to 220°C, gas mark 7. Sift both flours with the bicarbonate of soda and salt into a large mixing bowl. Stir in the parsley, walnuts and cumin seeds. Whisk together the milk and yogurt, and gradually stir into the dry ingredients – you may not need all the liquid. Mix to a soft dough, but don’t overwork it, then turn onto a lightly floured work surface and knead lightly to form a round, about 4cm thick.
2. Transfer the loaf to a lightly floured baking sheet and cut a deep cross on the top. Dust the top with a little extra flour if desired. Bake for 15 minutes until risen, then reduce the oven temperature to 200°C, gas mark 6 and bake for a further 25-30 minutes until golden and the base of the loaf sounds hollow when tapped. Cool on a wire rack.
Typical values per serving:
This recipe was first published in April 2019.