‘GARAM’ SODA BUN
These are brilliant with soups, but I prefer them spread thickly with jam or generously doused with my saffron honey as a quick and healthy snack!
WHAT YOU NEED
Makes about 15 buns or a little more than a 1lb loaf tin
Ingredients
- 625ml buttermilk, or 600ml of full-fat milk with the juice of half a lemon
- 30ml water
- 30g dark muscovado
- 1 large hen egg
- 50g golden linseed
- 450g coarse wholemeal flour
- 40g Green Saffron garam masala
- 75g pinhead oatmeal
- 10g sea salt
- 10g bicarbonate of soda, sieved into the flour so there are no lumps and it’s evenly distributed
- 625ml buttermilk, or 600ml of full-fat milk with the juice of half a lemon
- 30ml water
- 30g dark muscovado
- 1 large hen egg
- 50g golden linseed
- 450g coarse wholemeal flour
- 40g Green Saffron garam masala
- 75g pinhead oatmeal
- 10g sea salt
- 10g bicarbonate of soda, sieved into the flour so there are no lumps and it’s evenly distributed
HOW TO MAKE IT
- Turn your oven to 180˚C
- In a bowl, dissolve the Muscovado sugar in the water, crushing the big lumps, then crack the eggs into the mixture and lightly whisk to combine
- In a separate, larger mixing bowl, mix all the dry ingredients, then make a well in the centre
- Pour all the liquids into the well, make a ‘claw’ shape with your hand (like those fairground crane games) and with a light touch only just combine all the ingredients to form a loose dough or batter
- Grease the divots of a brioche or muffin mould with a little sunflower oil and pour in the batter, smoothing off the top, flush with the mould.
- Pop into your oven and bake for about 1 hour and 15minutes or until the bread sounds hollow when you tap its base. Maybe check on them after 50minutes. Enjoy!
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