flax seed and chive soda bread

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After seeing how much you all loved the Oatmeal Bread I posted a few weeks ago, I thought I’d give a different soda bread a try! I saw this recipe on the blog titled Farmette and fell in love with it right away! Hope you guys enjoy!

 

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Ingredients

3.5 cups of flour (i used 3/4 all purpose flour and 1/4 rye flour)
1 3/4 cups of buttermilk
1 tsp baking soda
3/4 tsp salt
3 tbs flax seed
3 tbs chopped chives

Instructions

Preheat oven to 450 degrees. Add all of your dry ingredients into a large mixing bowl and sift. Then add your flax seed and chives. Slowly add your buttermilk- you may not need all of it (I only ended up using 1 and a half cups). Once everything is combined and your dough is slightly sticky, sprinkle a touch more flour and flax seed over the top so it is easier to handle. Place on a sheet of parchment paper and bake at 450 for 10 minutes. Lower the temperature to 400 and bake for another 20-30 minutes (mine only took about 25). When the bread is a nice golden brown, remove from the oven and let cool for 20-30 minutes before cutting into. Enjoy with a smidge of butter (I recommend unsalted)!

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oatmeal bread

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Growing up, I was very lucky to have home cooked food all the time. One recipe that I could not get enough of (and still can’t get enough of!), was my mothers Oatmeal Bread. We would only have it a couple times a year, usually around St. Patrick’s day, as a partner to traditional Irish Soda Bread. This loaf is so warm and hearty, and perfect for a snowy day.

The only things I tweaked from the original recipe were using half whole wheat flour, and adding about a half a cup of flax meal.

Ingredients

4 1/2 cups of all purpose flour (up to half can be whole wheat/your choice)
2 cups of buttermilk
1 egg
1 cup of oats + 1/4 cup
2 teaspoons of baking soda
1 teaspoon of baking powder
2 teaspoons of salt

Instructions

Preheat your oven to 350 degrees. Mix all of the ingredients together with a kitchen aid or by hand until everything is incorporated. The dough will be sticky, so sprinkle the extra oats on top to make it easier to handle. Split the dough in half, and lightly shape each section into a round loaf. Place the loaves onto a cookie sheet- you can either spray the sheet to bake or use parchment paper like I did. Cut an ‘X’ into the top of both loaves, and put into the preheated oven. Cook for 30-40 minutes.

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too hot to cook- an easy summertime dinner

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so i do have to mention a couple of things regarding this tomato salad- you should also add in  some fresh basil, salt, and pepper. and for types of tomato i usually use roma tomatoes but any type will work! i used some heirloom tomatoes this round. another thing with the tomatoes, you do not have to peel them, i personally just don’t like the texture of tomato skin! also, the sausage will vary in time to cook- i usually check it about fifteen minutes into the baking process and they’ll be done when the inside is no longer pink! i love this tomato salad because it’s so refreshing and with the added avocado it really is quite filling!

kale and herb bread

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i mentioned in my last post how much i love the blog green kitchen stories. this is another one of their recipes that i was super excited to try and it came out wonderfully!

2 1/2 cups lukewarm water
3 g active yeast (the size of a pea) or 1/4 tsp dried yeast
2 tsp sea salt
1 tsp honey
1 handful fresh herbs or kale, very finely chopped (i used kale, marjoram, basil, and thyme)
2 3/4 cups of your favorite flour (i used whole wheat flour)
2 cups of your favorite flour (i used half whole wheat flour and half regular white flour)
extra flour for folding
1 oven proof dutch oven, cast iron or ceramic pot

“Place water in a large mixing bowl. mix the yeast into the water until it is dissolved. Add salt, honey, herbs and kale and stir until well mixed. Sift the flours and add to the water mixture. Mix together until all is combined, yes it will look kind of loose and messy and not as pretty as a traditional bread dough, but that is normal. Cover with plastic wrap, set aside to ferment in room temperature for 12-15 hours.

When you unwrap the bowl, the dough is bubbly and sticky. Prepare your work surface, flour the kitchen counter and a kitchen towel (you’ll use that later). Pour the dough out on the flour covered surface and dust the dough with flour or it will be to sticky to handle. Then fold it 4 times. Take the first side and fold it onto the middle of the dough. Repeat this for the opposing side, then do the same thing to the top and bottom. Now place the folded dough on the flour dusted kitchen towel with the folded sides down. Fold the kitchen towel over the dough and let rise for 2-3 hours (in room temperature). When there is about 40 minutes left of the rising time, turn on the oven to 500F (250°C) and place the dutch oven (no greasing needed) with the lid on in the oven. When the oven is ready, the dutch oven is smokin’ hot and the dough is done rising. Carefully remove the dutch oven from the hot oven, using oven gloves. Unwrap the dough and place/drop it in the dutch oven. Slash the dough with a knife, then cover with the lid and place it back in the hot oven. Bake for 30 minutes, then lower the to 445F (230°C), remove the lid and bake for another 15 minutes. Remove it from the oven, let cool slightly, turn the dutch oven upside down and place the bread on an oven rack to cool.”

these instructions were pretty fool proof and my loaf of bread turned out perfect! i served the bread with white beans that were tossed with olive oil, garlic, salt, pepper and basil and snacked on it while i was making the rest of my dinner!