Wild Garlic Cheddar Soda Bread

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

Make the most of this antibacterial and antifungal spring herb and try this delicious wild garlic Cheddar soda bread that the whole family will enjoy. The bread has a deep brown crust with a dense, but quite tender crumb. The crust is lovely crunchy when it comes out of the oven and becomes a little chewy next day. Serve warm out of the oven with lots of butter or/and homemade wild garlic pesto.

 

Wild Garlic Pesto	Soda Bread
100 g Fresh wild garlic 50 g Freshly grated Parmesan cheese 30 g Pine nuts 1 Garlic clove, peeled 150 ml Extra virgin olive oil Sea salt, to taste Freshly milled black pepper, to taste	290 g Buttermilk 60 g Full-fat Greek yoghurt 30 g Wild garlic leaves, finely chopped 300 g Plain flour 100 g Wholegrain rye flour (or other wholegrain flour) 2 tsp Baking powder 1 tsp Baking soda 1 tsp Fine sea salt 1 tsp Dried wild garlic powder (optional) A large pinch cayenne pepper 50 g Aged Cheddar, grated

1. Wash the fresh wild garlic thoroughly and pat dry. Finely chop the wild garlic. In a blender or food processor, add in chopped wild garlic, grated Parmesan, pine nuts and garlic. Gradually add the olive oil and process into a smooth mixture. Season to taste with salt and pepper and adjust if necessary. Pour the wild garlic pesto into an airtight jar and store in the fridge.
2. In a bowl or jug, mix together the buttermilk and Greek yoghurt, and stir through the wild garlic until you have a green-flecked liquid. Heat the oven to 220C/430F and line a baking tray with baking paper.
3. Sift the flours, baking powder, baking soda, and fine sea salt into a large bowl and stir in the dried wild garlic powder if using, cayenne pepper and grated Cheddar until combined. Make a well in the middle and pour in the buttermilk mixture, then use a silicone spatula or wood spoon to bring the mixture together into a sticky dough. If the dough is not coming together, add a small splash of buttermilk.
4. Lightly roll and squish the dough around the bowl to pick up any crumbs, then fold it over itself until it has a smooth-ish consistency. Shape it into a ball and handle it lightly so as not to overwork it – you don’t want to knead it much.
5. Lift the dough out of the bowl and onto the prepared baking tray, then flatten into a plump disc (about 4-5cm thick) using your hands. Score a deep cross, about 2cm down, all the way across the surface using a sharp knife.
6. Bake for 35-40 minutes or until the loaf is crusty, golden brown and hollow-sounding when you tap it on the base. Serve warm with lots of butter or/and wild garlic pesto.

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com