Rosemary and Thyme Soda Bread
Try this Rosemary and Thyme Soda Bread recipe, or contribute your own.
Try this Rosemary and Thyme Soda Bread recipe, or contribute your own.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 recipe (250g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Preheat oven to 200 degrees and line a baking tray with baking paper.
- Sift the flour, sea salt and bi-carb into a mixing bowl. Stir in the chopped rosemary. In a small mixing bowl whisk together the yoghurt, milk and Dijon mustard. Make a well in the dry mix and gently pour in the wet ingredients. Gently fold the ingredients together until combined.
- Using floured hands scrape the dough onto a baking sheet and manipulate into a rough round. Top with thyme leaves and a dusting of flour. Bake in the oven for 30 minutes. Allow to cool before slicing.
The Chemistry of Alkaline Leavening
Traditional soda bread bypasses commercial yeast entirely, relying instead on a precise chemical reaction between acidic dairy and alkaline sodium bicarbonate. Lactic acid present in natural yogurt reacts instantly upon contact with the bicarb, releasing carbon dioxide bubbles that aerate the dense flour matrix. Sifting these dry components together thoroughly ensures the alkaline agent distributes evenly, preventing pockets of metallic flavor in the finished crumb. Spelt flour introduces a distinct nutty profile compared to standard soft wheat, requiring gentle handling to avoid gluten overdevelopment.
Integrating Herbs and Liquids
Fresh botanical additions like rosemary release aromatic essential oils when minced finely, dispersing throughout the dough more uniformly than whole leaves. Whisking the Dijon mustard directly into the liquid ingredients helps emulsify the dairy fats, contributing to a tender crumb structure. Creating a central well in the dry ingredients before pouring allows the wet mixture to absorb the flour gradually without aggressive stirring. Spatulas work best for this stage, folding until just combined rather than kneaded.
Baking and Assessing Doneness
Operating a hot oven set to 200 degrees Celsius provides the thermal shock necessary for maximum oven spring before the chemical leavening exhausts its potential. Baking typically requires exactly 30 minutes on a parchment-lined tray to develop a crusty exterior while keeping the interior moist. Evaluating doneness without a probe thermometer relies on acoustic feedback and visual cues. Tapping the base of the loaf should produce a hollow sound, and the crust must show a uniform golden brown pigmentation. Cooling the loaf completely on a wire rack allows residual internal moisture to redistribute evenly prior to slicing.
