Soda bread is a great addition to meal and snack time. As we have to limit Molly’s fat and sugar due to reflux this is a great snack for her. She loves Rosemary and we always fight for the roasted garlic when we have a roasted chicken so it seemed like a good idea to combine them in a bread!
Roasting garlic makes it sweet, and sticky and deliciously smoky. It’s works really nicely in bread and we use this instead of the traditional high fat buttery garlic bread to go with Lasagne and Spaghetti Bolognese.
Prep Time: 25 minutes making dough, 30 minutes roasting garlic
Cooking Time: 30-40
Preheat oven to 200°C, 425°F
Line a baking sheet with lightly oiled parchment paper
400 g self-raising flour
100 g strong bread flour
300 ml non-dairy milk (I use KoKo)
100 ml plain Coco Yoghurt (any non-dairy yoghurt will do)
3 tbsp. dried Rosemary
1 head roasted garlic
1 tsp salt – I used sea salt
1 tsp baking soda
1 tsp apple cider vinegar
The first thing to do is roast your garlic. Grab a full head of garlic and pop in the oven for 30 minutes on 180 C or 350 F. After 30 minutes take it out and let it cool. It's easiest if you can then peel it and have it waiting to add to the bread.
Now make the buttermilk substitute. Measure 100 ml of plain coconut yoghurt into a measuring jug; add in 300ml of milk and whisk together. Add in the cider vinegar and leave to one side.
Sift the flours, salt and baking soda together.
Mix in the dried Rosemary
Now grab the garlic peel each clove if you haven't already done this. This is a messy and time consuming task. Add into the bread. Once that all done I then rub the garlic into the bread mixture with my finger tips to break the garlic up.
Make a well in the middle and pour in about half of the milk mixture. With your hands scoop the flour from the side of the bowl into the middle to start to mix the dough together. Slowly add the rest of the milk and combine until you’ve a sticky dough.
Tip the dough out onto a floured surface and knead it gently for a minute or so. It’s not a hard knead like with a yeast bread. It’s gentle and done just to take the stickiness out. Dust with a bit more flour needed.
Form the dough into a circle and cut a cross in the top to help get the air into the dough. It’s intended to be quite a deep cut but I tend to keep it a bit shallower as a preference.
Bake in the middle of the oven for 35-40 minutes or until it sounds hollow when you tap the bottom. The sound is quite distinctive so if you aren’t sure – put it back in for 3-4 minutes and try again.
Cool on a wire rack.
Fancy keeping up with our personal allergy experiences?
Then click direct to our blog section.
Allergy UK is a great charity providing information and help for people with allergies.
Their hotline is staffed by wonderful people offering their help free of charge.
Their number is: 01322 619 898
And here we are talking about Eczema - click the pic for
More Great News for us!