buckwheat turmeric soda bread
Making bread is something I used to do a lot when living in London to relax from the stressful city job! Kids used to join in the mess! When it appeared I had become gluten intolerant I lost interest in bread all together. But here we are 7 years later, now living in gorgeous Kent, I have rediscovered a passion for traditionally made bread and baking. I usually enjoy sourdough bought from a local artisan bakery, but decided to have a go at soda bread. Very simple to make at it requires no proofing or waiting. Adding turmeric to the dough proved a great call. Delicious served with a poached egg and some mashed avocado.
Makes 1 large loaf
200g buckwheat flour
150g ground oats
50g old fashioned rolled oats
200g gluten free wholemeal flour (plus extra for dusting)
500g kefir yoghurt or natural live yoghurt
2 teaspoons baking soda
1 1/2 teaspoon sea salt
4 teaspoons turmeric powder
4 tablespoons pumpkin seeds
Prep Time: 15mins
Cooking time: 45mins
Preheat oven at 180°C.
In a large mixing bowl, combine all the flours, baking soda, seeds, turmeric and salt. Stir and mix well.
Pour in the yogurt and milk.
Stir with a wooden spoon until combined. It will form a very tacky sticky dough.
Flour your clean worktop or a large chopping board and scrape the dough out of the bowl and onto your chosen floured surface.
Knead briefly (about a minute) until you form a large smooth ball.
Place on a floured baking sheet and pat to slightly flatten.
Sprinkle with flour and if desired slash a cross on the top, not too deep. I don’t always do that as I quite like the loaf to crack naturally!
Bake on the lower rack of the oven for 15 minutes and then move to the middle rack and bake for another 30 minutes.
Transfer to a wire rack to cool.
THE HEALTH BOOST TIP
Good quality old fashion rolled oats are naturally gluten free and so is buckwheat.
This bread is so quick and easy to do it’s a pleasure to make for the family’s Sunday breakfast.
It is packed with good fibre, healthy gut-boosting kefir and amazing turmeric known for its potent anti-inflammatory and antioxidant qualities.