Walnut and honey soda bread

walnut and honey soda bread

This is  a variation on the classic Irish soda bread I have already  blogged.  It’s really quick and easy to make. Great if you are in a hurry. The good thing about it, as mentioned before, is that it doesn’t require any proving time : you mix all the ingredients, bang it in the oven and voilà! Half an hour later you have bread! This particular variation on the theme is rather unusual because it’s sweet and savoury at the same time. It’s ideal to have for breakfast with jam or with some strong cheese (gorgonzola, stilton, roquefort, etc.). We indeed had it as an accompaniment to  ploughman lunch (which is basically cheese served with bread, chutney, salad and sometimes apple and celery).  This recipe is from Hugh Fearnley- Whittingstall.

INGREDIENTS

100g walnuts or pecans

100g honey

250g wholemeal flour

2 tsp baking powder or bicarbonate of soda

5 g salt

150 ml. water

METHOD

Divide the walnuts into two roughly equal piles. Put one half into a food processor or a mortar, then crush to a coarse powder. Using your hands, break the other pile of walnuts into large, rough chunks. Put the honey in a pan with 150ml water and heat gently until the honey dissolves.

Put the flour, baking powder, salt and all the walnuts in a large bowl and combine. Pour in the honey water and mix to a soft dough.

Turn the dough out on to a lightly floured surface, shape it into a rough, round loaf and place on the oiled baking tray. Slice a deep cross into the top, going almost right the way through to the baking sheet.

Bake in the preheated oven at 200 degres  for 30-40 minutes, until well risen and golden brown. Remove, set aside to cool and serve immediately – at the very latest, eat within 24 hours.

 

 

 

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