This honey and rosemary soda bread is pure comfort food. I came up with this recipe for honey and rosemary soda bread because I really enjoy the density of the bread, but prefer it to be a little less dry. It really is so easy to make and comes out perfectly every time! I hope you will enjoy it too!My husband loves this bread with a bowl of tomato and lentil soup or with butter and cheese or in sweet variant in combination with marmalade. Next time I will divide the recipe in half and bake 2 loaves as this was a very large loaf and took extra time in my oven to bake and bottom got a bit dark.
Ingredients:
Method of preparation:
Time for preparing: 5 minutes
Time for cooking: 40 minutes
Total time: 45 minutes
Ingredients:
- 11/2 teaspoons active dry yeast
- 1 sprig fresh rosemary
- 300 ml buttermilk
- 6 tablespoons good quality honey
- 5 tablespoons extra-virgin olive oil
- 11/2 cups all-purpose flour (plus more for dusting)
- 1/4 cup warm water (110 degrees)
- 1 cup whole wheat flour
- 1 tsp sugar
- 1 tsp salt
- 200 g coarse ground whole wheat flour
- 2 tablespoons rosemary (finely chopped, plus 1 tablespoon whole leaves)
- 1 teaspoon bread soda (bicarbonate soda)
Method of preparation:
Time for preparing: 5 minutes
Time for cooking: 40 minutes
Total time: 45 minutes
- Preheat the oven to 200°C.
- Remove the rosemary from the stalk.
- In a large bowl, mix the rosemary and coarse flour with the sieved whole wheat flour, baking soda and the salt.
- In separate bowl add the buttermilk and 6 tablespoons honey. Combine both mixtures and mix till you get soft dough.
- Turn dough out onto a floured working surface and knead till the mixture is smooth. Shape into a round loaf approximately 30 cm in diameter, and cut a cross over the top then cut another cross so that you can see 10 triangles on the top. Optionally divide the dough in half and shape into two smaller loaves.
- Bake on a lightly floured baking tin for one hour for a large loaf, 30 to 40 minutes for two smaller loaves. When it's ready, it will sound hollow if tapped on the base.
- Let rest for 20 minutes before slicing. Cover the baked bread with a clean damp towel if a soft crust is desired.
- If you want, you can go to angel.co and visit Zomick's Bakery. There is a nice little listing that promises a lot.