Six-seed soda bread from River Cottage Every Day (page 72) by Hugh Fearnley-Whittingstall

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute live yoghurt for buttermilk.

  • Rutabaga on October 21, 2016

    I made this again and used a full two cups of buttermilk. Perfect! This was the soda bread I was hoping for, tender and not too heavy. Three of us polished off almost half of the loaf at dinner, and even the baby enjoyed some crumbs.

  • Rutabaga on February 25, 2016

    The seed mix in this recipe is quite good, but I ran into the same problem I did with Heidi Swanson's rye soda bread recipe: the dough was too dry, and the loaf turned out heavy. This time, I did add more buttermilk, but the dough still was dryer and rougher than it probably should have been. In future, I think I need to incorporate an additional 1/3 cup of buttermilk right off the bat, then add a little more liquid or flour as needed.

  • Melanie on August 08, 2011

    Recipe uses buttermilk (missing from ingredient list). Tastes so good!

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