Barley, cream cheese, yoghurt soda bread
This simple bread is quick and easy to make and is delicious when eaten still warm and dipped in extra virgin olive oil. Serves: 8 - 10 Preparation: 10 minutes Cooking : 30 minutes
INGREDIENTS Wet ingredients
110g ricotta cheese 110g natural yoghurt 60g cream cheese 50g mixed blossom honey 2 free range eggs 1 good pinch of sea salt 50ml extra virgin olive oil
200g barley flour 100g rye flour ½ tbs baking soda ½ tbs baking powder
Preheat oven to 180°C and line a round baking tin (18cm diameter and at least 3cm deep) with baking paper.
In a medium sized bowl or jug, combine all of the wet ingredients together and mix. It is fine if there are some lumps remaining.
Combine all of the dry ingredients in a separate large bowl, and mix them until they are all combined.
Make a well in the middle of the dry ingredients and pour in the wet mixture and mix gently until just combined — do not overwork the dough.
Transfer the dough onto the baking tray and bake in the preheated oven for 30 minutes, or until the top is crusty golden brown and springs back to the touch.
Allow to cool in the pan then remove to eat when still a little warm.