Carrot, walnut and thyme soda bread
Combine the last few carrots in your box with some pungent, woody thyme and crunchy walnuts in this instant bread. Yeast-free, there's no kneading or proving required; the rise comes from the bicarbonate of soda as it reacts with the soured yoghurt. We've use whole yoghurt mixed with a little lemon juice instead of traditional buttermilk, as it's difficult to find an organic one. Serve with a simple soup like leek and potato.
Ingredients
- 250g plain flour
- 250g wholemeal flour, plus a little extra
- 1 tsp sea salt
- 1 tsp bicarbonate of soda
- 150g carrots, grated
- 75g walnuts.chopped
- leaves from 2 large sprigs fresh thyme (or 2 tsp dried)
- 300ml plain whole yoghurt mixed with a good squeeze of lemon juice
- 125ml milk
Method
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Step 1
Put a non-stick baking sheet in the oven and preheat to 230°C/Gas 8.
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Step 2
In a large bowl, stir together the flours, salt and bicarbonate of soda. Add the carrots, walnuts and thyme.
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Step 3
Stir in the yoghurt, adding just enough milk (you might not need all of it) to form a soft dough. Don't over mix it.
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Step 4
Tip the mixture onto a floured work surface and shape into a flattish ball. Transfer to the baking sheet.
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Step 5
Make two deep slashes in the top to form a cross, this helps the bread cook evenly.
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Step 6
Sprinkle over a little wholemeal flour and bake for 15 minutes.
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Step 7
Reduce the temperature to 200°C/Gas 6 and bake for 20-25 minutes or so, until cooked through.
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Step 8
The bottom will sound hollow when you tap it, the crust should be crunchy and the inside soft.
