Panch Phoron Soda Bread
Cooler days are here and we're craving warm, simple eats. This bread is easy to make and quick to disappear. Full disclosure, we had it for dinner last night, breakfast this morning and paired a chunk with today's lunch. There's no such thing as too much Panch Phoron Soda Bread!
Serves 2-4 people
- 2 Cups Whole Wheat Flour
- 2 Cups Bread Flour plus extra for dusting
- 1 tsp Fine Salt
- 1 tsp Baking Soda
- 1 tbsp Panch Phoron
- 14 fl oz Buttermilk (see tip below)
- Preheat the oven to 390 degrees Fahrenheit and line a baking sheet with parchment paper.
- Mix all dry ingredients in a large bowl.
- Slowly add half the buttermilk and mix by hand. Add more buttermilk if needed (you may not use all the buttermilk).
- Once the flour absorbs the buttermilk, lightly flour a work surface and turn the dough out and roll into a neat ball. Place the ball on the prepared baking sheet.
- Using a sharp knife, cut the dough into four equal sections forming a cross. Be sure to cut all the way down to the base of the dough.
- Bake on the middle rack for 30 minutes, until the bread is golden and the bottom sounds hollow.
- Set on a wire rack too cool.
- If you don't have buttermilk, pour 14 fl oz of whole milk into a container and add 4 tbsp of lemon juice or white vinegar.
- Let sit for five minutes.
- You have buttermilk!
We recommend pairing this flavorful soda bread with the Masoor Dal (red lentils) in Asma's Indian Kitchen. The combination of browned garlic, turmeric and chiles is a perfect companion to this bold side.
Recipe from Nadiya Hussain of Nadiya's British Food Adventure