The “and bread” bit has been sadly lacking on my blog over these past couple of months. I’ve still been making plenty, mostly white and spelt loaves, with the occasional ciabatta or bere bannock. I just haven’t been exploring many new types. However, one of my more recent discoveries definitley deserves a post. Dan Steven’s recipe for Walnut and Honey Soda Bread is quick and easy to make, and tastes utterly delicious. It has become a regular weekend fixture. Personally I love it with cheese and chutney – my own Green Tomato Chutney, of course – but the rest of the household claim it is better than a “normal” scone as a vehicle for clotted cream and jam. They are a strange lot. Anyway, this is quick and easy, and if you stick to savoury, healthy too.
200g honey (I tend to use runny, but set is fine too)
500g plain wholemeal flour (not bread flour)
4 tsp baking powder
- Preheat the oven to 200C/gas mark 6/390F.
- Soften the honey in a pan over gentle heat.
- Use a pestle and mortar to crush half the walnuts into a fine powder, and the other half very coarsely. The combination gives a good flavour and texture.
- Combine the flour, salt, baking powder and walnuts in a bowl.
- Add the honey and water (I tend to stir the water into the honey to help clean the pan out) to the dry ingredients and combine.
- Knead briefly, just enough to create a firm dough.
- Divide the dough into two and shape into rough rounds. Flatten to about 5cm thick and score with a knife almost all the way through to create the typical sourdough cross.
- Put on a floured baking tray (or use a tray liner – this bread tends to stick) and bake for 25-30 minutes, until loaves are golden and they sound hollow when you tap them on the base.
- Leave to cool on a wire rack – if you have the strength of mind!