Spinach and parsley soda bread recipe
Soda bread is beautifully quick and simple to make, and provides instant gratification. Toasted and slathered in salted butter, soda bread is comforting and wholesome, particularly when served with a warming bowl of soup.
Think of this recipe as a template: the ingredients can be easily swapped and substituted. Try rocket, watercress or wild garlic to replace spinach and parsley.
Prep time: 8 minutes | Cooking time: 30 minutes
MAKES
One loaf
INGREDIENTS
450g self-raising flour, plus extra for dusting
½ tsp bicarbonate of soda
150ml whole milk, plus extra for brushing
150g yogurt
2 cloves garlic
50g spinach
50g bunch parsley
70g Parmesan, finely grated
METHOD
Preheat the oven to 180C/160C Fan/Gas 4.
Place all of the ingredients, except for the garlic, spinach, parsley and cheese, into a large bowl and add a big pinch of salt.
Chop the garlic finely then place in a food processor with the spinach and parsley. Blitz on a high speed until finely chopped, about 45 seconds.
Tip into the bowl and add 50g of the Parmesan. Roughly knead to combine.
Lightly flour your work surface and a baking tray. Tip the dough out onto the surface and knead a little more or until just combined. This won’t take much longer than a minute.
Shape however you fancy (I like a traditional crossed round – slash the dough with a sharp knife – or oval loaf), then transfer to the baking tray. Brush a little milk all over the top then sprinkle with the remaining grated cheese. This will give it a lovely golden crust.
Bake for roughly 30 minutes, or until the bread sounds hollow when tapped underneath. Allow to cool fully before slicing.