This bread is absolutely delicious served warm, spread with a little butter and topped with smoked salmon. It takes just a few minutes to prepare, requires no yeast and is a lovely variation on the classic Irish soda bread, one of the first recipes I published on this new version of La Mora Romagnola.
I came across the recipe in an old issue of Jamie Magazine and knew I had to try it. The combination of rye flour, chestnut flour, cooked chestnuts, oats and mixed seeds makes a rustic, flavourful loaf that's perfect alongside smoked fish.
I can easily imagine serving it as an appetiser at Christmas, although it is just as good for a special breakfast or a relaxed lunch with friends. Its earthy flavours work particularly well with smoked salmon, and a little salted butter is all you need to make each slice even better.
Rye and Chestnut Soda Bread
Yield: 8 servings
Prep time: 10 minutes
Cooking time: 35–45 minutes
Ingredients
400 g rye flour
100 g chestnut flour
3 teaspoons baking soda
4 teaspoons rolled oats
200 g cooked chestnuts (vacuum-packed chestnuts work well)
70 g mixed seeds, such as flax, sunflower and pumpkin seeds
200 ml whole milk
200 ml plain yoghurt
2 teaspoons olive oil or vegetable oil
Fine salt, to taste
Method
Preheat the oven to 200°C (400°F). Lightly dust a baking tray with rye flour and set aside. Alternatively, you can preheat a baking stone in the oven.
Sift the rye flour, chestnut flour and baking soda into a large bowl. Add a pinch of salt, the rolled oats, mixed seeds and crumbled cooked chestnuts, reserving a few chestnut pieces and seeds for the topping.
In a separate bowl, mix the milk, plain yoghurt and oil.
Pour the liquid mixture into the dry ingredients and mix quickly until combined. Avoid kneading the dough more than necessary.
The dough will be very sticky; this is normal. Divide it into two portions and shape them into two small loaves.
Place the loaves on the prepared tray. Cut a deep cross or several deep slashes into the top of each loaf, then decorate with the reserved chestnuts and a few extra seeds.
Bake immediately for 35–45 minutes, until the loaves are cooked through.
Transfer to a wire rack and allow to cool before slicing. For the best flavour, serve slightly warm with butter and smoked salmon.
Notes
Work quickly: Baking soda starts reacting as soon as it comes into contact with the liquid ingredients. Mix, shape and bake the loaves without delay.
The texture: This is a rustic, hearty bread rather than a light, airy loaf. Rye flour and chestnut flour give it a distinctive flavour and a dense crumb.
Serving suggestion: Try it with salted butter and smoked salmon, smoked trout or other smoked fish.
Chestnuts: Vacuum-packed cooked chestnuts are convenient and work well here.
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