Name: Soda bread with herb and lemon butter
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8
Ingredients: 400 gm wholemeal flour (1 2/3 cups); 50 gm plain flour, plus extra for dusting (1/3 cup); 1 tbsp muscovado sugar; 2 tsp bicarbonate of soda; 250 ml buttermilk (1 cup); Herb and lemon butter; 250 gm softened butter; 2 tbsp flat-leaf parsley, finely chopped (firmly packed); 1 tbsp finely chopped chives; Finely grated rind of 1 lemon

Soda bread with herb and lemon butter

Australian Gourmet Traveller recipe for Soda bread with herb and lemon butter

Serves 8

Prep

15M

Cook

35M

Total

50M

Ingredients

400 gm wholemeal flour (1 2/3 cups)

50 gm plain flour, plus extra for dusting (1/3 cup)

1 tbsp muscovado sugar

2 tsp bicarbonate of soda

250 ml buttermilk (1 cup)

Herb and lemon butter

250 gm softened butter

2 tbsp flat-leaf parsley, finely chopped (firmly packed)

1 tbsp finely chopped chives

Finely grated rind of 1 lemon

Method

Main

1.Preheat oven to 220C. Combine flours, sugar, bicarbonate of soda, and 1 tbsp sea salt in a large bowl, stir to combine and form a well in the centre, add buttermilk and 150ml water and gradually incorporate flour mixture with your hands to form a wet dough. Turn onto a floured surface, shape into a rough 22cm round, score a cross on top, scatter with flour, place on a lightly floured baking tray and bake for 15 minutes, then reduce oven to 180C and bake until bread is cooked through and sounds hollow when tapped (15-20 minutes). Cool on a wire rack. Soda bread will keep in an airtight container for 2 days.

2.Meanwhile, for herb and lemon butter, combine ingredients in a bowl, beat well, shape into a pat, cover with plastic wrap and refrigerate until firm but spreadable.

3.Serve soda bread with herb and lemon butter to the side.

Styling by Emma Knowles

Styling by Lisa Featherby

Styling by Alice Storey