Cumin, Coriander and Walnut Seeded Soda Bread

Cumin, Coriander and Walnut Seeded Soda Bread

Coming from Northern Ireland, freshly baked soda bread was a diet staple when I was growing up and is still something I love to eat, even as part of my lower-carb (but certainly not carb-free) diet. It’s especially tasty with soup, salads (absolutely gorgeous with yogurt-dressed coleslaw), or with egg dishes such as scrambled eggs and smoked salmon.

Soda bread is remarkably quick and easy to make. No yeast, no proving – simply 5 minutes to combine the ingredients and then pop it in the oven. You can be as adventurous as you want. Every time I make it I adapt the recipe according to what I fancy and have available in the store cupboard. For this version, I love the flavours, textures and vibrant colour from the coriander of the finished loaf.

For one small loaf you’ll need:

125g Crunchy Mixed Seed Bread Flour (I buy the Waitrose version)

125g Seeded Wholemeal Bread Flour (Waitrose)

½ tsp bicarbonate of soda

¼ tsp salt

2 tbsp coriander, finely chopped

25g walnut pieces, chopped into chunks

½ tsp ground cumin

125ml natural yogurt (low fat Greek style works well)

150 ml semi-skimmed milk

Method:

  1. Heat the oven to 200˚C fan.
  2. Add the dry ingredients to a large mixing bowl and stir to combine.
  3. Whisk together the yogurt and milk and gradually stir it into the dry ingredients until it forms a soft dough. Do not overmix.
  4. Use a spatula to scrape the dough onto a lightly floured surface. Shape into a ball and flatten slightly.
  5. Place on a baking tray lined with parchment.
  6. Sprinkle the dough with a little extra flour and slash a deep cross into the top.
  7. Bake for approx. 30-35 mins until golden and the base of the loaf sounds hollow when tapped.
  8. Cool on a wire rack to avoid a soggy bottom (but can be eaten while still slightly warm – delicious).

 

Tip:

Fresh flat leaf parsley works well in this recipe as an alternative to coriander.

Nutrition:

This version of soda bread is nutritious and a good source of energy. The seeded wholemeal flour is rich in fibre, and the seeds and walnuts are good sources of unsaturated fats and essential fatty acids (which the body can’t make enough of and therefore needs a supply from the diet). Yogurt and milk provide protein and calcium, required for strong bones and teeth.

According to the Association of UK Dietitians (British Dietetic Association), seeded wholemeal bread has a low Glycaemic Index (GI) which means it provides a slow release of carbohydrate into the blood. This, together with its fibre content, may keep you feeling fuller for longer – helping to control snacking and appetite.