A delicious soda bread made with fresh summer berries for a hint of sweetness and yogurt instead of buttermilk for a unique crumb.
Prep time: 15 minutes
Cook time: 25 minutes
Serves: 1
What You’ll Need:
For the loaf
- 250g (9 oz) self-raising wholemeal flour (plus up to 50g when shaping)
- 1 tsp bicarbonate of soda
- 450g (1 pot) Onken Plain Grain yogurt
- 1 medium free range egg
- 30g (1 oz) sunflower seeds
- 20g (0.7 oz) raisins
- 20g (0.7 oz) dried apricots, chopped
- 15g (0.5 oz) pumpkin seeds
- 15g (0.5 oz) dried cranberries
- 2 tbsp rolled oats
For the topping
- 2 bananas, sliced
- 2 tbsp honey
- 1 tbsp rolled oats
- 4 tbsp Onken Plain Grain yogurt
What To Do:
- Pre-heat the oven to 200C/390F fan (220C/430F). Mix the flour, bicarb and salt in a large bowl.
- Add the Onken Plain Grain yogurt and mix well.
- Add the egg and mix well.
- Add the fruit and nuts and mix well.
- Tip the dough onto a well-floured surface. Knead very briefly to form into a round. If it’s too sticky, keep adding flour to your board and kneading through.
- Lift the dough onto a tray lined with baking paper. Sprinkle with the oats, then score some 1cm deep lines in the top of the loaf with a sharp knife.
- Bake for 20-25 minutes. To test if the loaf is baked through, turn the loaf over and tap on the bottom to see if it sounds hollow.
- Leave the loaf to cool on a wire rack. Once cool, cut the loaf into 1cm slices.
- Toast 3 slices per person, then top with sliced banana, a squirt of honey, a scattering of oats and side of Onken Plain Grain.