Green Soda Bread Rolls Recipe
Soda bread is already quintessentially Irish, but blending in some spinach to turn the crumb bright green makes it the ultimate ode to the Emerald Isle. It gives these rolls a more nourishing flavour, which pairs beautifully with the turmeric, honey and chilli butter on the side.
Ingredients
- 195g of Doves Farm Organic Plain White Flour, plus extra to dust
- 160g of plain wholemeal flour
- 1 tsp Doves Farm Bicarbonate of Soda
- 1 tsp Doves Farm Baking Powder
- 1 tsp sea salt
- 245ml of buttermilk
- 150g of spinach
- 20g of apple cider vinegar
- 1 handful of rolled oats, to sprinkle
- caraway seeds, to sprinkle
- 100g of honey
- 1 tsp chilli flakes, plus extra to sprinkle
- 1 tsp smoked paprika, plus extra to sprinkle
- 250g of salted butter, at room temperature
- 1 tsp ground turmeric
- 1 tbsp of double cream
Method · 45 min
- Preheat the oven to 200°C. Combine both flours, the bicarb, baking powder and salt in a large mixing bowl
- Put the buttermilk and spinach in a blender and blitz until smooth and bright green. Set aside around 20ml of the mixture, then add the rest to the flour mixture with the vinegar. Stir until just combined
- Divide the dough into quarters, dusting flour as needed, then put them on a baking tray lined with baking paper. Flatten the top of each dough ball slightly, scoring an X into the tops. Use the reserved buttermilk mixture to brush the tops of the rolls, then scatter with oats and caraway seeds
- Bake for 25-30 minutes, until the tops feel crusty, then remove and leave to cool on a wire rack with a tea towel over the top
- While the rolls bake, make the butter. Add the honey, chilli flakes and smoked paprika to a pan over a medium-low heat and gently warm through for 10 minutes. Meanwhile, put the butter, turmeric and cream in a blender with a sprinkle of salt
- Set aside around 50g of the honey, then pour the rest into the blender. Blitz everything together, then transfer to a bowl. Serve the cooled soda bread rolls with the butter alongside
