Wednesday, 20 January 2016

daikon radish and dill soda bread

good afternoon lovely readers. it's been a millenia since i posted a recipe on here, but today i felt inspired...

i've been very active on my pinterest boards lately, and discovered lots of gorgeous new blogs. you can head on over to my boards, or you can scroll right down and see a list of some of my new favourite foodie blogs.

so, all this inspiration gave rise to (excuse the pun) a delicious radish and dill soda bread recipe, which turned out absolutely superbly and so i couldn't not share it with you...

daikon radish and dill soda bread
inspired by the brown paper bag's carrot, rosemary and thyme soda bread

makes 1 small round loaf

250g spelt flour
1/2 teaspoon sea salt
1/2 teaspoon bi-carbonate of soda
a few sprigs of fresh dill, chopped (or 1tbsp dry)
150ml yoghurt (soy yoghurt works well here, even a slightly sweetened one)
100ml milk (again, i used soy, but you can use your favourite)
1 teaspoon Dijon mustard
1 large chunk of daikon radish (about 3-4ins), peeled (about half of the radish pictured below)
2 tablespoons flax seeds
ground black pepper, to taste

1. preheat the oven to 190 degrees centigrade and line a baking tray with baking paper.
2. sift the flour, sea salt and bi-carbonate of soda into a mixing bowl.
3. grate the daikon radish, and squeeze out some of the juice by pressing it in a paper towel or linen cloth.
4. in a small mixing bowl whisk together the yoghurt, milk and Dijon mustard. then add in the grated daikon, chopped dill, flax seeds and black pepper.
5. gently pour the wet ingredients into the dry and fold the ingredients together until combined.
6. using floured hands scrape the dough onto a baking sheet and manipulate into a rough round. top with a dusting of flour.
7. bake in the oven for 40-45 minutes. or until it is golden and sounds hollow when tapped on the bottom.
8. allow to cool before slicing.

cook's notes:
 - daikon radish is also known as mooli, and you could also just use regular breakfast or french radishes for this.
 - you could switch up the flours in this to make it gluten free, or to use whatever you have to hand really. next time i'd like to try adding in some buckwheat flour, because that will have a lovely complimentary flavour.
 - you could switch in any other grated veg (or fruit) into this - carrot, squash, courgette, apple, pear, etc - just make sure to squeeze out excess liquid. and the final amount should be about 1 cup full.
 - i always slice my bread and then pop it straight in the freezer, but this bread will probably keep for about 2 days in an airtight container.

i enjoyed eating the warm ends of the loaf with a boiled egg and a delicious celeriac, cauliflower and dill soup. seriously yummy and comforting winter food.

i told you that i'd let you in on some of my favourite new blogs, so here is a little list of new-founds:
currently listening to: the ultimate health podcast - a new discovery and i've devoured almost every single episode already via my iphone

ps. if you never want to miss what's going on with me, you can follow me on instagram, where i share something almost every day.

1 comment:

  1. This is an excellent recipe. Made two. V interested in how soda/ flatbreads can be much better for you than yeast-based breads. Topic for a blog article/tube vlog?! Thanks! X


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