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Using up homemade live yogurt has never been easier with this twist on classic Irish soda bread. Hearty, fluffy and tangy from the yogurt, home baking just got that bit more interesting. See method
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Preheat the oven to gas 7, 220°C, fan 200°C. Mix the flours, salt, bicarbonate of soda and 75g 4-seed mix in a large mixing bowl. Make a well in the centre and stir in 400g live yogurt (find the recipe for live yogurt here). If the mixture seems dry, add a little more yogurt: you’re looking for a soft dough that’s not too sticky.
Turn out the dough onto a lightly floured surface, then bring it together to form a round loaf. Flatten the dough slightly to make a disc about 5cm tall, then transfer it to a lined baking sheet. Use a sharp knife to carefully cut a cross into the top, cutting about two-thirds of the way through the dough.
Scatter with the remaining seeds, then bake for 35 mins or until deep brown and the bread sounds hollow when tapped underneath. Transfer to a wire rack for 25 mins before slicing, or leave to cool completely. Best eaten fresh but will keep, covered, for up to 3 days.
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
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