Courgette & Rosemary Soda Bread
Soda bread is one of the simplest and swiftest breads you can make, as it involves no lengthy kneading or proving; the rise comes from the flour and bicarbonate of soda. It’s more like a large savoury scone, with a wholesome, close crumb and texture. The courgette and rosemary make it distinctly savoury, but you could make the recipe without them and use it as more of a breakfast loaf.
Cook's notes
Mixing the dry ingredients together thoroughly allows for an even distribution of ingredients when liquid is added and the dough comes together later. Soda bread is best eaten fresh, but it does freeze very well. Wrap and freeze as soon as possible. Once defrosted, warm in a moderate oven to refresh. Alternatively, you could make 2 smaller loaves and reduce the cooking time by 10 minutes. If you want an even more savoury loaf, add 60g of grated cheddar or parmesan to the mix at the same time you add the courgettes.
Ingredients
- 2 courgettes
- 10g rosemary
- 200g wholemeal flour
- 100g porridge oats
- 200g self-raising flour
- 1 tsp bicarbonate of soda
- ½ tbsp sugar
- 1 tsp fine salt
- 225ml milk or plant-based milk
- 1 tbsp cider vinegar
- olive oil
Method
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Step 1
Turn your oven to 200⁰C/180⁰C fan/Gas 6 to preheat.
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Step 2
Coarsely grate the courgettes, then squeeze out as much excess water as you can; you can do this with your hands over the sink, a handful at a time, or wrap it all in a clean tea towel and give it a thorough twist and squeeze. Keep to one side.
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Step 3
Strip the leaves from 2 large rosemary stalks and finely chop them. You want about 1 tbsp of chopped leaves in total.
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Step 4
Remove 2 tbsp of flour from the wholemeal flour and keep to one side for dusting. Remove 2 tbsp of oats and keep to one side for topping the loaf. Place the rest of the wholemeal flour and oats in a large mixing bowl with the self-raising flour, bicarbonate of soda, sugar and salt. Mix it all together well and then add the courgettes and rosemary. Mix again until evenly distributed.
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Step 5
In a jug or bowl, whisk together the milk and vinegar. Pour it into the bowl of dry ingredients and use your hand to bring it swiftly together into a sticky but manageable dough; stop as soon as you stop seeing any dry parts in the mix. Lightly dust your hands and the worktop with the reserved flour. Turn the dough out and form it into a rough ball shape. Let it sit for 5 mins.
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Step 6
Transfer the dough to a baking tray and refine the shape a little into a tighter, rounder loaf. Lightly brush with olive oil and scatter the reserved oats evenly over the top. Now cut a deep cross into the loaf - this allows it to rise evenly.
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Step 7
Transfer it to the oven and bake for 35-40 mins, until golden and risen. You can check if it’s cooked by tapping the bottom; it should sound hollow. Leave to cool before serving. It will keep for a day or two, but is always best eaten on the day it’s made.