Sunday 14 July 2013

Quick Brown Soda Bread With Pumpkin Seeds


Quick breads are made using baking powder, baking soda, beaten eggs or other leavening agents instead of yeast. They are 'quick' because they do not need to be left in a warm environment for several hours to rise. As the name suggests quick breads are easy to prepare, but none the less delicious to eat. 

First pre-heat your oven at 400 degree C. Then grease your baking dish, a 5 by 9 inch rectangular or a 3 by 3 inch square will be great. Instead you can use cooking paper to line the baking dish. Now take 3 cups wheat flour, 1 tsp brown sugar, 1 tsp salt, 1/2 tsp sweet or normal paprika and 1 tsp baking soda(bicarbonate of soda) and mix well. Gradually add 2 cups of plain yogurt and 1 tsp molasses or malt extract. Stir in as much milk as you need to make a moist dough. I used 1/3 cup milk and mixed the dough with my hands. The consistency is sticky. 

Now wash and dry your hands well and dust them with dry wheat flour. Then keep taking portions of the dough and set it into the baking dish. Repeat process for the complete dough. When done, make a long gash in the centre and throw in pumpkin seeds. Spread some on the top too and set for baking at 180 degrees C for 45 mins or more until brown and crisp on top. Cool on a wire rack for 10 mins.  

Serve hot from the oven. Your kitchen will smell absolutely divine and so romantic, enjoy!


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