Spring onion and turmeric kefir soda bread

1 HOUR | MAKES 1 LARGE LOAF | EASY | V

coriander seeds 2 tsp

plain flour 225g, plus extra for dusting

wholemeal flour 225g

ground turmeric 2 tsp

bicarbonate of soda 1 tsp

fine sea salt 1 tsp

butter 25g, diced and chilled

rolled porridge oats 75g

spring onions 4,

finely sliced kefir 375ml

SALTED KEFIR BUTTER unsalted butter 150g, softened kefir 2 tbsp sea salt flakes Ω tsp

• Heat the oven to 200C/fan 180C/gas 6. Toast the coriander seeds in a small pan for 1-2 minutes or until fragrant, then lightly crush using a pestle and mortar. Leave to cool while you make the dough.

• Mix together the flours, turmeric, bicarbonate of soda and sea salt in a large bowl. Use your fingers to rub in the butter cubes until only small crumbs remain.

Stir in the porridge oats, spring onions and coriander seeds. Pour the kefir over and use a palette knife or round-bladed knife to quickly mix in. Tip everything out onto a lightly floured worksurface and use your hands to gently knead into a smooth-ish dough. Shape into a 20cm round loaf with a flat top, and lift onto a flour-dusted baking sheet. Use a small, sharp knife to score a deep cross into the top. Bake for 35-40 minutes or until crusty and the base of the loaf sounds hollow when tapped. Cool on a wire rack while wrapped in a tea towel to soften the crust.

• To make the kefir butter, use an electric whisk to whip together the butter, kefir and salt. Keep chilled until ready to serve with the bread.

PER SERVING 314 KCALS | FAT 13.1G SATURATES 7.6G | CARBS 39.4G | SUGARS 2.2G FIBRE 4.1G | PROTEIN 7.6G | SALT 1G