Spinach, Parsley & Parmesan Soda Bread
Ingredients and Method
- 450g Self-raising Flour
- 1/2 tsp Bicarbonate of Soda
- Pinch of Salt
- 150ml Milk, whole milk is preferred, but semi-skimmed is just as nice), and a little extra for brushing
- 150g Yoghurt
- 2 or 3 Garlic Cloves, finely chopped
- 50g Spinach, washed
- 50g Parsley
- 90g Parmesan cheese, finely grated
- Preheat the oven to 180°C. Mix the flour, bicarbonate of soda in a Size 12 or Size 18 mixing bowl.
- Blitz the garlic, spinach, parsley, milk and yoghurt in a food mixer and tip it into the flour mixture. Add around 60g of the cheese and mix together until you have a very rough dough.
- Tip the dough onto a lightly floured work surface and knead for a minute or two until all ingredients are combined. Don’t over knead it.
- Shape the dough into whatever form you like and transfer to a baking stone or baking tray. Brush the dough with a little more milk and sprinkle the remaining 30g of cheese over it. If you want to slash the surface at this stage feel free, but when we bake rustic loaves we prefer it to tear wherever it chooses.
- Bake for 40 minutes until the surface turns golden brown or until the bread sounds hollow when tapped underneath. So easy and so tasty.