How to bake Carrot Rosemary Soda Bread
Whilst there has been plenty of sourdough baking during Covid I personally don’t have the time to work through all the steps so today I’m taking you through one of the most delicious, wholesome recipes for bread that I know is quick and easy – Carrot Rosemary Linseed Soda Bread.
CARROT ROSEMARY LINSEED SODA BREAD
SUGAR FREE : VEGETARIAN
Makes one small round loaf
250g spelt flour or 125g each spelt and wholemeal flour
1/2 teaspoon sea salt
1/2 teaspoon bi-carb soda
1 tablespoon chopped rosemary
1 carrot, peeled and grated
2 tablespoons linseeds
1 teaspoon Dijon mustard
Preheat oven to 200 degrees and line a baking tray with baking paper.
Sift the flour, sea salt and bi-carb into a mixing bowl.
Stir in the chopped rosemary, carrot and linseeds.
In a small mixing bowl whisk together the yoghurt, milk and Dijon mustard.
Make a well in the dry mix and gently pour in the wet ingredients. Gently fold the ingredients together until combined.
Using floured hands scrape the dough onto a baking sheet and manipulate into a rough round. Top with and a dusting of flour.
Bake in the oven for 40 minutes.