Makes 1 loaf
Ingredients:
sunflower oil to grease
50g/2oz/⅓ cup golden flaxseeds, ground
50g/2oz/½ cup hemp flour
125g/4oz/1 cup rice flour
1 tsp bicarbonate of soda (baking soda)
½ tsp salt
½ tsp xanthan gum
2 tbsp light brown sugar
3 tbsp sunflower seeds
3 tbsp pumpkin seeds
75g/3oz/½ cup chopped dates
300ml/½ pint/1¼ cups buttermilk
Method:
1 Preheat the oven to 200°C/400°F/Gas 6. Lightly grease an 18cm/7in round deep cake tin.
2 Put the ground flaxseeds in a mixing bowl, then sift in the hemp and rice flours, bicarbonate of soda, salt and xanthan gum. Stir in the sugar, 2 tbsp each of the sunflower and pumpkin seeds and the dates, then mix in the buttermilk with a fork to make a soft dropping consistency, adding a little water if needed.
3 Spoon into the prepared tin, level the surface and sprinkle with the remaining seeds, pressing the seeds into the top.
4 Bake in the oven for 35–40 minutes until well risen and golden brown and the bread sounds hollow when tapped. Turn out of the tin. Wrap in a clean tea towel (dishtowel) for a soft crust or leave unwrapped for a crisp crust. Serve the bread warm or cold, cut into slices.
 |
| Seedy Date Soda Bread |
0 comments:
Post a Comment