Seedling Magazine

ed pepper and pumpkin soup
with soda bread
My whole family looks forward to
pumpkin soup during the winter. It's
quick and easy to make. I like to
make mine with a puree of roasted
red pepper, and top it with some
type of crunchy garnish. It can be a
really filling and satisfying meal,
especially if you have something
warm and freshly baked to dip in it,
like soda bread (which is quick to
make, as it doesn't require kneading
or time to rise).
Many soda bread recipes have a
dairy base, but I use my favourite
combo of oat milk and lemon juice
to replace buttermilk. You could
play around with the proportions
and types of flours, but I find that
too much rye or wholemeal makes
it very dense. I like to add seeds for
flavour and texture.
Seeded Soda Bread
Ingredients
300g strong white flour ­ preferably stoneground
200g rye or wholemeal flour
½ cup sunflower or pumpkin seeds and a sprinkle for decoration
340 ml oat milk
60 ml lemon juice
2 tsp baking powder
1 tsp salt
Method
1. Mix your choice of flours and bicarbonate of soda into a large mixing bowl.
Add the salt and seeds ­ you can use sunflower or pumpkin seeds, or a
combination of both ­ and mix them in.
2. Make a well in the flour and pour in your oat milk and lemon juice.
3. Mix up with your hand until it all comes together nicely – it should be soft, but
not too wet. Do not knead it.
4. Turn out on to a clean dry surface and bring together into a round loaf. Slash
the top.
5. Brush surface with oat milk, slash the surface, then sprinkle with seeds.
6. Bake at 220ºC for 10 minutes, then at 180ºC for 30 minutes.
seedling magazine | 27