POTATO & ROSEMARY SODA BREAD
PREP TIME: 25 MINUTES
COOKING TIME: 1 HOUR
SERVES: 8
INGREDIENTS
500g Spud Lite Potatoes
3 cups (450g) bread flour (eg. Wallaby)
1/4 cup (35g) cornflour
1 tablespoon bicarb soda
1 tsp salt flakes
100g cold unsalted butter, diced
½ cup sesame Seeds
½ cup sunflower Seeds
½ cup pumpkin seeds
1 tablespoon fresh rosemary, roughly chopped (optional)
2 extra-large eggs, lightly whisked
1 cup (250ml) buttermilk
2 tablespoons rolled oats
METHOD
1. Preheat your oven to 180ºC (160ºC fan-forced) and line a cast iron frying pan or heavy based dish with baking paper.
2. Grate 1 cup (180g) potatoes and place in a clean Chux cloth to ring out excess moisture and set aside until required. Peel and dice remaining potatoes and boil for 10 minutes or until very tender. Using a ricer, mash potato and return to pan over a medium heat, stirring continuously, to remove any excess moisture. Allow to cool completely.
3. In a food processor combine flours, bicarb soda, salt and butter together, pulsing until mixture resembles fine breadcrumbs. Pour mixture into a large mixing bowl.
4. Add seeds and rosemary, stirring to combine. Add cooled mashed potato, grated potato, eggs and buttermilk, stirring until well combined. The dough will be a little sticky, but able to be shaped into a dome. Sprinkle half the oats over the work surface and place dough on top, sprinkling the remaining over the top of the dough. Place the dough into the prepared pan and score a cross into the top.
5. Place pan in preheated oven and bake for 50 minutes or until top is golden brown and the base sounds hollow when tapped. Allow to cool for 1-2 hours before serving with butter.
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