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Roasted Hazelnut Soda Bread

A quick bread full of flavour. Perfect for tea, sliced hot from the oven. This quick bread is best eaten on the same day, however it can be sliced and freezes well.

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350g Strong White Organic Flour

100g Pastry / Cake Organic Flour

100g Emmer Flour

9g Salt

1.5tsp Bicarbonate Of Soda

380g Buttermilk (if using ordinary milk, add 1tsp of lemon juice to sour, rest for 30 minutes in a warm atmosphere)

50g Hazelnuts

 

  Method

  1. Roast the hazelnuts for approximately 5 minutes at 220c until tanned. Cool and chop into quarters.
  2. Mix the dry ingredients, flour, salt, hazelnuts, bicarbonate of soda well.
  3. Add the milk. Mix and form into a round dough, do not knead.
  4. Turnout onto a hot baking tray or a Dutch oven base. Cut a cross into the top of the dough to a depth of a quarter of an inch using a sharp knife. Lightly dust with flour.
  5. Bake at 220c for 45 minutes. Uncover for the last 10 minutes if using a Dutch oven. Baked when internal loaf temperature is at least 95c or a hollow sound emits from the base of the loaf when tapped.
  6. Rest to cool for 30 minutes before slicing.
  7. Enjoy!

Added by: Stoat Dough


Tags: Bread Nuts Soda Bread

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