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Baking, Easy, Egg free, Fast, Lower fat, Lower sugar, Nut free, Savoury

Quinoa soda bread

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Since St Patrick’s Day in Ireland last week, I’ve wanted to make soda bread. It’s so quick to make, healthy, filling, and inexpensive. You can have a loaf on the table in 50 minutes, including baking time. I’ve got a bag of organic quinoa flour in my kitchen cupboard at the moment so I decided to adapt the standard recipe and give it a twist.

 

Quinoa soda bread

1 cup quinoa flour

1/2 cup oat or wheat bran (and 1 tablespoon for the top of the bread)

2 cups plain (all purpose) flour

1 teaspoon bicarbonate of soda (baking soda)

1/2 teaspoon salt

2 tbsp butter

1 1/4 cups buttermilk (or add a squirt of lemon juice to 1 1/4 cups milk and stand for 10 mins)

Preheat the oven to 180C/160C fan/Gas Mark 4/350F and place a baking tray in the centre of the oven.

 

Combine the dry ingredients together thoroughly in a bowl, then rub the butter in until the mixture resembles fine breadcrumbs.

Slowly pour in the buttermilk and combine to make a soft dough. You may need more or less milk than the amount given, as flours vary in the quantity of liquid they need.

Lightly knead for a couple of minutes on a well floured board. Shape into a round and slash deeply in the shape of a cross on top, using a sharp knife.

Take the baking tray out from the oven and grease. Put the bread on the tray and sprinkle 1 tablespoon of bran over the top. Put the tray into the centre of the oven.

Bake for 30-40 minutes until the bottom rings hollow.

Cool on a wire rack. Can be eaten immediately. Ideally wait an hour before serving.

 

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About Fairycakemother

Rescuing people from cake emergencies everywhere.

Discussion

3 thoughts on “Quinoa soda bread

  1. Y’know, although I’d like to think I eat healhily (healthfully?), I have to confess that I’ve never cooked or baked with quinoa. I think it’s high time I changed that, and, even though I have always used a traditional soda bread recipe, I’m in the mood to experiment, as my curiosity is now piqued. Thanks for sharing this, FairyCakeMother. I’ll let you know how I get on (and how the rest of the family feels about tampering with tradition, LOL)

    Posted by june in ireland who loves to bake | March 23, 2011, 5:25 pm
    • It is a strong taste, so you might like to try using half a cup of quinoa flour (increasing the wheat flour by half a cup) to begin with. I like it spread with apple sauce.

      I’m posting a recipe for soya soda bread later in the year – even less traditional, and a good way to eat bran and soya without noticing!

      Posted by Fairycakemother | March 23, 2011, 6:43 pm

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