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Horseradish and dill soda bread

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.