Beet and Nutmeg Soda Bread
Spiced Beet and Feta Soda Bread
Soda bread is a great way to introduce anyone to bread baking. Due to the chemical reaction between the acidity of the buttermilk and the baking soda, soda breads don’t need proofing time as regular yeasted bread does. That makes it great for anyone who doesn’t have time to bake bread or simply doesn’t know how to do so. We tested various soda bread recipes in the kitchen and found that the beets, nutmeg and feta combo worked best. Keep in mind, beets in late summer don’t have such an earthy taste to them as the winter ones do. The feta cheese brings a lovely smell and a salty kick to the bread, and the nutmeg marries both flavors together.
Homemade Spiced Soda Bread Made with Beets and Feta
Serves: 1 loaf
Prep Time: 20‘
Cooking Time: 30’
Additional Time: 0’
- 270 grams/2 ½ cups buttermilk
- 375 grams/3 cups flour
- 1 tsp salt
- 1 tsp bicarbonate of sodium (baking soda)
- 1 tsp baking powder
- 1 tsp grated nutmeg
- 1 cooked, shredded beet, drained
- 100 grams crumbled feta cheese
- Preheat oven at 185 C/365F, fan on;
- Add the ingredients minus the beets and feta to a mixing bowl and mix with a wooden spatula until the dough comes together; add the crumbled feta and drained shredded cooked beets and knead for 2-3 minutes or until the dough holds shape;
- Add it to a lined baking tray and bake at 185 C/365F, fan on for 40 minutes or until golden brown;
- Allow to cool completely before slicing; enjoy with salted butter.
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