A SODA BREAD FOR ALL SEASONS

I love goulash, that Hungarian staple, and the soda bread which I make in the autumn is a homage to the warmth of goulash’s roasted peppers and the smoky intensity of paprika. You can adapt the recipe with my seasonal variations.

Makes 1 loaf

● 250g (9oz) mixed spelt and rye flour

● 250g (9oz) wholemeal flour

● 1tsp salt

● 1tsp bicarbonate of soda

● 2tsp smoked paprika

● 100g (3½oz) roasted red peppers from a jar, finely chopped

● 300ml (10fl oz) buttermilk, or 150ml (5fl oz) milk and 150ml (5fl oz) natural yoghurt

● Oil, for greasing Variations (replacing flours, paprika and the red peppers)

For spring

● 250g (9oz) each plain and wholemeal flour

● Use only ½tsp salt

● A bunch of chives and parsley, finely chopped

For summer

● 250g (9oz) each plain and seeded flour

● 1tsp dried thyme

● Leaves from 1 stem of basil

● 60g (2¼oz) sunblush tomatoes

For winter

● 400g (14oz) self-raising flour

● Omit the salt

● 50g (1¾oz) oats

● 3tbsp black treacle

● Use only 200ml (7fl oz) of the buttermilk, or the milk/yoghurt mix

Preheat your oven to 200°C/fan 180°C/gas 6. Put all the dry ingredients in a bowl and mix well. Add the roasted peppers (or variations) and stir, then add the buttermilk or milk/ yoghurt mixture (and treacle, if using) and stir until you have a sticky dough. Tip onto a greased baking tray, shape into a round loaf and cut a deep cross on top. Cook for 30-45 minutes until you get a hollow sound when you tap its bottom.