As I have mentioned, I have recently sold my house and I am now living temporarily at my parents’ house for a month until I can move into my new house next month. This has certain pluses and minuses but one big plus, it has to be said, is that we currently live in a 10 minute walk to Wimbledon Village.
Our latest weekend activity has been wondering around lovely shops, looking at lovely things which we can’t possibly afford. Nowhere more so than at the Le Crueset shop in Church Street where I could spend hours admiring pots and pans which are simply never going to be a justifiable necessity in the long list of necessities in my life. I did however pick up a free leaflet publicising the gorgeous new “Ink Range” and the cover featured some rather nice looking soda bread baked in a heavenly Le Creuset dish. Just happens that I was planning to try a recipe for soda bread cleverly incorporating carrots and beetroot and happily both of these vegetables turned up in my veg box this week.
Bread is always a great thing to cook with children and I thought I might take some photos for Riverford’s Cook Together Campaign #cooktogether. Unfortunately, I am not clever enough to work out how to upload them! Never mind. She still had fun.
Carrot and Pumpkin Seed and Beetroot and Caraway Soda Breads
175g strong bread flour
175g wholemeal or spelt flour
1 teaspoon sea salt
large pinch black pepper
1 teaspoon bicarbonate of soda
200ml natural yoghurt
For the Carrot and Pumpkin Seed
50g pumpkin seeds
For the Beetroot and Caraway
1 medium sized beetroot
1 tsp caraway seeds
Preheat your oven to a good, high temperature (200⁰C Fan) and oil a large pan or Le Creuset or a baking sheet. Toss all of the dry ingredients (flours, salt, pepper and soda) into a large bowl and stir to combine.
In a separate mixing jug, measure out the yoghurt and an equal volume of cold water. Whisk the two to combine, and gradually pour into the flour mixture. Stir well between pouring the yoghurt into the dry mixture, ensuring that everything is well combined.
Divide your dough into two equal amounts.
Peel your carrots and grate them into the large bowl.
Peel your beetroot and grate them into another bowl.
Add the carrots and sunflower seeds to half your mix.
Add the beetroot and caraway seeds to the other half.
Roll into even sized balls adding extra flour if to wet and place in the Le Crueset or onto the baking sheet.
I also thought it might be nice to top the rolls with some other seeds – maybe some sunflower seeds on the carrot ones and some poppy seeds on the beetroot.
Place in the pre-heated oven for 40 minutes.
Once baked, allow to cool sufficiently before slicing. My loaf sounded nice and hollow when the base was tapped; this tells you that the bicarbonate of soda has reacted with the moisture and acidity of the yoghurt, producing tiny pockets of carbon dioxide to give rise to the bread. Cutting the bread before it is cool is like cutting it before it’s done baking; let the starch set, or you end up with a dense dough-like texture.