Irish Soda Bread With Yoghurt
What do you do with an abundance of yoghurt? Use it for baking, of course.
Here is a quick Soda Bread recipe with a twist. Instead of using buttermilk, I used yoghurt.
And it turned out pretty well, I’m rather pleased with it.
It's moist on the inside and crunchy on the outside, just like we Germans love our bread.
If you want, you can also add some seeds.
Happy Baking!
Ingredients
50g oats
200g strong white flour
150g wholemeal flour
100g spelt flour
1 tsp baking soda
1 tsp lemon juice
250g fat-free Greek yoghurt
Salt
Water
Method
Preheat the oven to 180°C (fan).
In a big bowl, mix the flour, oats, lemon juice, baking soda and salt together.
Add in the yoghurt and use your fingertips to draw the flour into the yoghurt.
Slowly add small amounts of water until all the flour has been absorbed and you get a sticky dough.
Tip the dough onto a dusted surface and shape it into a ball. Do not over-knead the dough.
Place the dough onto a lined baking tray and mark it into quarters using a sharp knife. Make sure to cut deeply into the loaf almost through to the base.
Bake for about 40 min on the bottom shelf of your oven until the loaf is golden brown and sounds hollow when you tap it on the base.
Leave to cool on a wire rack.