SPINACH & GARLIC SODA BREAD
A simple and swift soda bread to make, as it involves little kneading or proving, resulting in a wholesome savoury-scone like texture.
A simple and swift bread to make, as it involves little kneading or proving, resulting in a wholesome savoury-scone like texture. Deliciously laced with spinach and garlic for flavour, but you can leave these out for a more breakfast-style loaf.
Spinach is extremely dense with nutrients containing a huge array of vitamins, minerals and anticancer plant chemicals. Growing leaves at home in containers, even in troughs on window sills, can be very easy and has the added benefit of being freshly available.
The sulphur compounds in garlic mean that this ingredient is a strong detoxifier and so helps to reduce toxicity in the body. Garlic is highly anti-microbial too so can help guard against bacterial infections.
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SPINACH & GARLIC SODA BREAD
Donated by Riverford Organics
Time to create: 1HR
Notes: V, Ve, DF, NF
Calories per serving: 647
Thank you for the recipe donation, Riverford Organics.
food processor – optional
2 garlic cloves
200g wholemeal flour
200g self-raising flour
1 tsp bicarbonate of soda
½ tbsp sugar
1 tbsp cider vinegar
1 tsp fine salt
275ml milk or plant-based milk
1. Turn your oven to 200⁰C/180⁰ fan/Gas 6 to preheat.
2. Wash two thirds (100g) spinach well. Pop it into a food processor and whizz it until finely chopped. Alternatively, chop it on a board as finely as you can. Peel and finely chop the garlic.
3. Remove 2 tbsp of flour from the wholemeal flour and keep to one side for dusting. Remove 2 tbsp of oats and keep to one side for topping the loaf. Place the rest of the wholemeal flour and oats in a large mixing bowl with the self-raising flour, bicarbonate of soda, sugar and salt. Mix it all together well.
4. In a jug or bowl, whisk together the milk, vinegar, chopped spinach and garlic. Pour it into the bowl of dried ingredients and use your hand to bring it swiftly together into a sticky but manageable dough. Stop as soon as you stop seeing any dry parts in the mix. Lightly dust your hands and the worktop with the reserved flour, turn the dough out, and form it into a rough ball shape. Let it sit for 5 mins.
5. Transfer the dough to a baking tray and refine the shape a little into a tighter, rounder loaf. Lightly brush with olive oil and scatter the reserved oats evenly over the top. Now cut a deep cross into the loaf – this allows it to rise evenly.
6. Transfer it to the oven and bake for 35-40 mins, until golden and risen. You can check if it’s cooked by tapping the bottom; it should sound hollow. Leave to cool before serving. It will keep for aday or two, but is always best eaten on the day it’s made.
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