Wholemeal Soda Bread with Sundried Tomato & Caraway Seed

Cook Time 45 minutes

Servings makes 1 loaf

Ingredients

2 cups (300g) wholemeal flour, plus extra for dusting

1 cup (150g) plain bread flour or rye flour

2 tsp bicarb soda

1 tsp salt

1½ cups (390g) buttermilk or full-fat Greek yogurt

¼ cup sundried tomatoes strips in olive oil

1 tsp toasted caraway seeds, slightly crushed

Salted butter or extra virgin olive oil, to serve

Method

Preheat oven to 200°C convectional/180°C fan forced.

In a large bowl, mix dry ingredients together. Add in buttermilk, sundried tomatoes and ½ tsp caraway seeds and bring together to form a dough. If the dough is slightly sticky, dust with more flour.

Free shape into a loaf and place on a lined baking tray or place into a lined and greased loaf tin. Score the top with a knife, sprinkle with remaining caraway seeds and bake for 40 - 50 minutes until bread is lightly golden. The bread is done when it sounds hollow when you tap it from the bottom. Serve warm with butter or extra virgin olive oil.