Nigel’s super talented nine year old neice, Lilly, is home schooling in Auckland right now and has very kindly illustrated some recipes for me.
This one you may recognise from my efforts the other day but I think the illustrated version is way better!
I think it’s actually better done with half the bread flour and half plain white flour – it seems lighter. The cider vinegar is something I usually add to the mix when making red velvet cakes and it seems to give them more “holes” so I started adding it to things like this too and it does seem to help with a slightly lighter texture here too. Soda bread is quite dense generally – not to be confused with sour dough which is my next project!
300g wholemeal Canadian strong bread flour
1/2 teaspoon salt
2 teaspoons bicarbonate of soda
1 teaspoon baking powder
300g Greek yoghurt
2 tablespoons honey
1/2 teaspoon apple cider vinegar
50g kibbled onions
- Preheat the oven to 200C
- Sift the flour, bicarb, baking powder and salt into a good sized bowl and mix together.
- Add in the kibbled onions, yoghurt and honey and mix together with your hands until it forms a cohesive dough
- Tip out onto a floured board and form into a ball (no need to knead)
- Press gently down on the ball to form a dome and then make a deep cross in the top with a knife (to let the steam out)
- Bake for 35 minutes or until the bottom sounds hollow when tapped