Name: Mixed seed and onion soda bread with smoked salmon and chilli beetroot
Total time: 4500 s
Yield: 4
Ingredients: 20 gram unsalted butter; 1 onion; 70 gram mixed seeds; 1 tablespoon lemon juice; 260 millilitre milk; 170 gram plain flour; 170 gram plain wholemeal flour; 11 teaspoon bicarbonate of soda; to taste salted butter; 200 gram smoked salmon; 1 pack cocktail sweet chilli beetroot; 15 gram dill; 1 lemon

Step 1

Melt the butter (20 g) in a small pan over a low heat. Stir in the onion (1) , season with salt and freshly ground black pepper and cook with the lid on for 10 minutes. Add the mixed seeds (70 g) and cook with the lid off for a further 5 minutes, stirring occasionally. Set aside to cool.

Step 2

Meanwhile, combine the lemon juice (15 mL) and milk (260 mL) , and set aside for 5 minutes or so to make a mixture resembling buttermilk (it will curdle a bit, which is normal).

Step 3

Preheat the oven to 200°C/180°C fan/gas mark 6 and line a baking sheet with parchment.

Step 4

Mix the plain flour (170 g) and wholemeal flour (170 g) , the bicarbonate of soda (50 g) and 1 tsp salt in a bowl. Stir in the onions, then the lemony milk. Mix with a wooden spoon, then work everything together lightly with your hands until you have a loose, wet dough. With floured hands, shape the dough into a round.

Step 5

Transfer to the baking sheet and dust with wholemeal flour. Use a sharp knife to mark a cross on the top of the loaf. Bake for around 45-50 minutes, or until the loaf sounds hollow when tapped on the base. Transfer to a wire rack, cover with a clean tea towel and leave to cool.

Step 6

To serve, slice and butter (to taste) the bread, then top with the smoked salmon (200 g) , the quartered sweet chilli beetroot (1 pack) and a scattering of dill fronds (15 g) . Squeeze over some lemon juice (1) and season with freshly ground black pepper.

Mixed seed and onion soda bread with smoked salmon and chilli beetroot

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