A deliciously moist soda bread with an unusual and delightful flavour
Horseradish and Dill Soda Bread
Makes 1 loaf (12 slices)
2 tbsp hot horseradish
284ml carton buttermilk
300g Shipton Mill organic coarse soda bread flour, plus extra for dusting
1 tsp salt
2 tsp soft brown sugar
25g organic porridge oats
½ 15g pack dill, roughly chopped
Heat the oven to 200°C (Gas 6).
Stir the horseradish into the buttermilk.
Sift the flour, salt, bicarbonate of soda, and sugar into a large bowl.
Stir in oats and dill and then the buttermilk mixture; use a wooden spoon at first then bring the dough together with your hands. Shape into a round and place on a baking sheet dusted with flour.
Sprinkle a generous pinch of wholemeal flour over the loaf, and then cut a large cross into the top. Bake for 30-35 mins, turning it upside down and giving a few more minutes in the oven if needed: the cooked loaf should sound hollow when tapped.
Cool on a wire rack and serve in thick slices.
Added by: Brenda Dyson
Good news, we are taking orders again, as normal. Thank you for bearing with us during the challenge of C19 and we look forward to supplying you with our flour in the future.
Important note: Orders containing 10 sacks or more will be delivered by pallet.
Community bakeries and micro-bakeries can call us directly on 01666 505050 to place orders.
Keep safe and well
The Shipton Millers