Honey and rosemary soda bread

    Honey and rosemary soda bread

    238saves
    45min


    75 people made this

    About this recipe: This is pure comfort food. There is nothing nicer than to cuddle up with my girlfriend in front of a warm fire and a movie while munching on thick slices of this bread hot from the oven dripping with melted country butter and warm honey and a big mug of milky tea.

    County Wexford, Ireland

    Ingredients
    Serves: 6 

    • 1 sprig fresh rosemary
    • 200g coarse ground wholemeal flour
    • 275g plain flour
    • 300ml buttermilk
    • 1 teaspoon bread soda (bicarbonate of soda)
    • 1 pinch salt
    • 6 tablespoons good quality honey

    Method
    Prep:5min  ›  Cook:40min  ›  Ready in:45min 

    1. Preheat your oven to 200 C / Gas 6.
    2. Remove the rosemary from the stalk.
    3. In a large bowl, mix the rosemary and coarse flour with the sieved plain flour, bicarb and the salt.
    4. Add the buttermilk and honey. Mix till you get a soft dough.
    5. Turn out onto a floured surface and knead till the mixture is smooth. Shape into a round loaf approximately 20cm in diameter, and cut a cross over the top then cut another cross so that you can see 8 triangles on the top. Alternatively, divide the dough in half and shape into two smaller loaves.
    6. Bake on a lightly floured baking tin for 30 to 40 minutes for a large loaf, 20 to 30 minutes for two smaller loaves. When it's ready, it will sound hollow if tapped on the base.
    7. Let rest for 10 minutes before cutting. Cover with a clean damp teatowel if a soft crust is desired.

    Video

    Honey and rosemary soda bread
    Honey and rosemary soda bread

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    Reviews (25)

    IrishMountainGirl
    11

    Something else. Think next time I will divide the recipe in half and bake 2 loaves as this was a very large loaf and took extra time in my oven to bake and bottom got a bit dark. - 20 Oct 2008

    irenafoods
    4

    - 06 Jan 2013

    3

    Good flavor. Used whole wheat flour instead of ground wholemeal flour. Same problem as another reviewer, seemed to get very dark at 400 deg., and center was still doughy after 45 minutes. - 31 Mar 2012

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