honey, caraway & beer bread

honey, caraway & beer bread - an easy wholemeal soda bread recipe

My honey, caraway & beer bread recipe. An easy wholemeal soda bread recipe - prepared in a few minutes. No long proving times & waiting for hours for the bread to rise, this is all done by the soda powder in a fraction of the time it takes to make traditional yeasted breads. A perfect picnic recipe to enjoy on sunny days. This bread works really well with smoked fish and meat too - great with smoked salmon and cream cheese and a sprinkling of dill. 

I love caraway seeds - they are a flavour I grew up with. They are often used in Polish baking and rye bread recipes and have a distinctive, almost liquorice/anise flavour. You can leave them out if you are not a fan or substitute with mixed seeds such as sesame or sunflower.

recipe inspired & adapted from Paul Hollywood's Stout Bread

preparation time: 5-10 minutes (+  10-15 minutes proving)
cooking time: 45-60 minutes

ingredients:
550g wholemeal flour
200g plain white flour
250ml beer (I used a light French beer)
200ml yogurt/sour cream/buttermilk 
2 tbs honey
2 tbs caraway seeds
2 tsp bicarbonate of soda
1 tsp salt
vegetable oil for greasing the tin

method:

1. preheat the oven to 230c and grease your baking tin (a 2lb loaf tin works but I used a bundt tin).
2. sieve the flours, salt and bicarbonate of soda into a large bowl
3. make a well in the middle of the flour mix and stir in the all the other (wet) ingredients and the caraway seeds and mix with your hand until everything is incorporated. 
4. tip the mix onto a floured surface and shape - working quickly - you don't want to work this dough too much. 
5. place into your prepped baking tin and leave for 10-15 minutes for the bicarbonate of soda to start working. 
6. put into a preheated oven and bake for 10 minutes before reducing the temperature to 180C for another 35-50 minutes. The loaf is cooked through when it sounds hollow when tapped on the bottom. 
7. remove from the oven and leave to cool for 5-10 minutes in the tin before turning out. Leave to cool completely before slicing and serving. Bon appetit.

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