First just a little thing (I feel like I keep bugging you guys with this, sorry! haha – do you accept cake payment..?)
Soo you know how a few days ago I told you I was nominated for an award? WELL I’ve made it through to the final 10 in The Kitchn‘s ‘The Homies’ blog awards which is pretty insane. I’m in the blogs from abroad section I’m in amazingly good company over there!
Anywho if you’d like to vote for me (it takes a few mins just to register) then that would make me so happy!
Okay thanks everyone for that awkward side note! On to the recipe, eh?
Who’s had the most tiring half-term in the WORLD?
I barely feel like I stood still for those 7 days, dayum! Waffle/cocktail parties, taking the train all over the place, shooting photos ahhhh. At least I did something I guess haha. (I did manage to fit in watching about 10 episodes of Charmed – it is the best show. Holy woah. I’m at the part where Cole was the source and then DIED but is still half-alive and has powers again??? It’s plot twist central. Anyone know what I’m talking about? I know I’m 15 years late on this…)
I also managed to get my friend Tess (she blogs over at The Yes Chef) to come over and make soda bread with me! We had a mini Adobe Lightroom session and styled butter into cute little stacks (as you can see). It’s good to know people who understand the importance of styling butter.
She also got to see me in my most elegant state – ‘photographer mode’ – where I climb all over the sofa and kneel on the floor taking photos.
I’m good at making friends, I think :/
So if you’ve never had soda bread you might be like ‘what even IS it? Are you adding cola to bread dough, Izy? are you insane?’.
Soda bread is pretty much magic. It’s like cakey bread which requires no kneading or rising because it’s made with bicarbonate of soda- super useful for weekdays when there is NO BREAD left. Everything seems to kind of feel a lot worse if there is no bread around, doesn’t it?
I need carbs, people. NEED.
And how do we make carbs better? Buttah! and a liiiitle drizzle of honey.
Seriously try it out if you haven’t before.
We used the Hugh Fearnley-Whittingstall’s recipe but switched a few of the ingredients up and added a few handfuls of pecans and dried cranberries for extra flavour. Pretty epic.
Although I think next time, I’ll have to get some cinnamon in there too hahah 😉
– We subbed half rye and half wholemeal flour for the plain flour.
– Instead of the yogurt and milk combo, feel free to use 400 ml of buttermilk instead
– You can leave the pecans and cranberries out or replace with other nuts/seeds/dried fruits
- 250 g (2 cups minus 2 tbsp) wholemeal flour
- 250 g (2 cups) rye flour
- 2 tsp baking soda
- 1 tsp salt
- 1 cup pecan halves, chopped
- ⅓ cup dried cranberries
- 160 ml (2/3 cup) plain yogurt
- 250 ml (1 cup) milk
- Preheat your oven to 200 C (400 F) and dust a baking tray with some flour.
- In a large bowl stir together the flours, baking soda, salt, chopped pecans and cranberries. Add the milk and yogurt and stir together to form a cohesive dough (you many need a splash more milk to get it to come together).
- Pour the dough out onto a lightly floured work surface and shape with your hands into a rough ball. Place onto the baking sheet, sprinkle with some extra flour and score a cross shape in the top of the loaf.
- Bake for 40-50 minutes until darkened and the loaf sounds hollow when the underside is tapped.
- Let cool for 10 minutes before tearing apart.