{"id":5659,"date":"2023-10-19T06:32:43","date_gmt":"2023-10-19T06:32:43","guid":{"rendered":"http:\/\/www.aussiepizzas.com\/PIZZADELIVERY\/six-seed-soda-bread\/"},"modified":"2023-10-19T06:32:43","modified_gmt":"2023-10-19T06:32:43","slug":"six-seed-soda-bread","status":"publish","type":"post","link":"http:\/\/www.aussiepizzas.com\/PIZZADELIVERY\/six-seed-soda-bread\/","title":{"rendered":"Six Seed Soda Bread"},"content":{"rendered":"

I finally had a chance to sit down this morning and sort through the pile of notes, menus, books, and magazines I brought back from a trip to Portland, Oregon. There is a loaf of six-seed soda bread baking in the oven, plus a slab of butter on the counter waiting for it. I always stock up on books when traveling and on this trip I snagged a copy of Edible Portland<\/em><\/a>, a copy of Reza Mahammad’s Rice, Spice, and all Things Nice<\/span><\/a><\/em>, and a copy of Hugh Fearnley-Whittingstall’s\u00a0River Cottage Every Day<\/span><\/a>.<\/em><\/span><\/p>\n

\"close-up<\/span><\/p>\n

Soda Bread: Inspiration<\/span><\/h2>\n

The soda bread recipe in Hugh Fearnley-Whittingstall’s book jumped out at me immediately as I flipped through the pages. I make soda bread quite often (my favorite is a rye version), in part because soda bread comes together in no time, with just a small handful of ingredients. You can have a loaf in the oven in under ten minutes. <\/span><\/p>\n

With a few tweaks to his recipe, I’ve been enjoying Hugh’s seeded, multi-grain flour version. His soda bread is made with a blend of spelt flour and all-purpose flour, the dough is absolutely littered with seeds – sunflower seeds, pumpkin seeds, sesame seeds, poppy seeds, flax seeds, and fennel seeds. The fennel is a nice wildcard, and the whole loaf takes on a nice crunchy crust with lots of bonus seeds on top. <\/span><\/p>\n

\"medley<\/span><\/p>\n

A Few Ways To Enjoy Soda Bread<\/span><\/h2>\n

This bread is fantastic in the morning slathered with bit of farmers cheese drizzled with honey. It is ideal along with a hot, hearty bowl of soup. And, tossed with a bit of olive oil and baked a second time,\u00a0 <\/span>leftovers make good croutons. <\/span><\/p>\n

If you’re convinced you can’t bake bread, I encourage you to give this a shot. Because it doesn’t rely on It’s the perfect bread for beginning bakers, At the very least you’ll be out a bit of flour, some buttermilk, baking soda and some seeds. The upshot is you’ll be able to make fresh bread any time you like!<\/span><\/p>\n

\"flours<\/span><\/p>\n

Six Seed Soda Bread: Variations<\/span><\/h2>\n