Saturday, October 18, 2014


Rustic, crumbly soda bread
1 small loaf

100g stoneground rye flour
50g strong white bread flour, plus extra to dust
100g wholemeal flour
2 tbsp ground linseed/flaxseed
1 tbsp toasted chopped hazelnuts
1 tsp sesame seeds
1 tbsp fennel seeds
1 tsp baking powder
1 1/2 tsp flaked sea salt
1/2 grated apple
200ml whole milk

1.  Heat the oven to 210C/fan190C/gas 7. Lightly flour a baking sheet.
2. Mix all the dry ingredients in a large bowl then add the milk and stir to form a wet dough. Scrape the dough into a ball and lift onto the baking sheet. Dust the dough with a little flour and slice a cross in the top with a very sharp knife. 
3. Bake the loaf for 1 hour until crusty and baked through. Stick a skewer in it; if the centre is very sticky, put it back in for a little longer. Allow the loaf to cool before slicing or tearing, and spreading on lots of butter.