I am afraid the next few posts, like the previous one may be very green.
With St Patrick's Day a few days away, I am even more inspired.
To be absolutely honest, I was prompted and inspired to make an Irish soda bread a few weeks back, when an Irish colleague at work started raving about Irish Soda Bread. She spoke about it with so much passion that it reminded me of how much I actually liked Irish soda bread, but also how easy it was to make. I have made many variations in the past, with dried fruit, fresh fruit like summer berries, with bananas, nuts and cheese.
A month or so back, I found a tub of matcha - green tea powder that I had picked up from a Oriental supermarket a year back and decided to include that in my Irish soda bread recipe. Yes, I know I could have just used a bit of green food colouring, (rather than this expensive powder ) but I was curious to try it out in a sweet bread, as I've seen Matcha used in chocolate eclairs, cupcakes, cheesecakes and lattes (vegan and dairy versions).
When the Matcha Sweet Soda Bread came out of the oven, it seemed to have lost its green colouring, but when we sliced into it, we could see a shade of green-ness. Its not in your face kind of green, but a light gentle soothing green. We spread a little butter on top and ate it warm, it was quite nice. I am sharing a slice of this Soda Bread to Caroline Makes and More Than Occasional Baker for Alphabakes. The theme this month is the letter S (for Soda Bread). I am also sharing it with Eat Your Veg and Bangers and Mash for March edition of Family Foodies event: the theme is Let's Go Baking.
200g strong wholemeal flour
200g plain flour
1/2 teaspoon salt
1 teaspoon bicarbonate powder
2 teaspoons Matcha Powder
2 tablespoons caster sugar
Optional: Extra milk - may not be necessary
Preheat oven to gas mark 180oc.
In a large bowl, stir in the flours, the salt, bicarb, matcha and sugar. Stir well to combine.
Then stir in the buttermilk slowly as you stir to make a soft dough, but it must not be too dry or too wet. If it is too dry, add the optional milk.
Knead lightly to form a round ball,
Transfer to a non stick baking tray that has been sprinkled with a little flour
Using a knife, score a cross with a knife
Bake for 30 - 40 minutes or when it sounds hollow when tapped underneath.
Remove from the oven and allow to cool down for 30 minutes before serving.
For those of you interested, I have also made a vegan Irish Soda Bread. Here is the link to one that I have adapted in the past,