Mini Herbed Soda Breads
Serves
8
Total Time
1hrs
Calories
286
Try these with a bowl of soup for lunch, or simply eat them warm with butter as an afternoon snack.
- Butter50 gchilled, diced
- Green onion1finely chopped
- Fresh parsley1 tablespoonchopped
- Fresh thyme1 tablespoonchopped
- Fresh rosemary1 tablespoonchopped
- Whole wheat flour250 g
- All purpose flour250 g
- Baking soda1 teaspoon
- Salt1 teaspoon
- Buttermilk275 ml
- Whole wheat flouras needed
Ingredients
- 1. Pre-heat oven - 220°C
- 2. Sift whole wheat flour, all purpose flour, baking soda and salt into a clean large mixing bowl
- 3. Add butter to the dough
- 4. Rub in until fine crumbs form
- 5. Add green onion, fresh parsley, fresh thyme and fresh rosemary to the dough
- 6. Mix until well combined
- 7. Make a well
- 8. Add buttermilk to the dough
- 9. Mix until dough forms
- 10. Flour a clean work surface lightly
- 11. Turn out dough onto work surface
- 12. Knead lightly
- 13. Form into balls
- 14. Grease a clean muffin pan
- 15. Divide dough between muffin pan
- 16. Flatten gently
- 17. Dust with whole wheat flour
- 18. Bake until hollow-sounding when tapped - 25 min, 220°C
- 19. Transfer onto cooling rack
- 20. Let cool
- 21. Serve
Method
Make this recipe in the Fresco Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
