Bar­ley, cream cheese, yo­ghurt soda bread

The Jewish Chronicle - - LIFE -

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

Dry in­gre­di­ents

200g bar­ley flour 100g rye flour ½ tbs bak­ing soda ½ tbs bak­ing pow­der

METHOD

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.

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