If you're looking for a Soda bread recipe, this quinoa, silverbeet and fetta dish has got you covered. Perfect as a snack or light meal, this savoury bread is a must-try.
Serves88
Cook time45 mins45 minutes
Prep time10 mins10 minutes, (+ 15 mins soaking time)
(+ 15 mins soaking time)
Ingredients
¼ cup (50g) white grain quinoa
2 cups (300g) self-raising flour
60g butter, chopped
1 cup finely shredded silverbeet
100g reduced-fat fetta, coarsely crumbled
1 cup (250ml) buttermilk
White grain quinoa, extra, to sprinkle
Reduced-fat dairy spread, to serve
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 220°C. Line a baking tray with baking paper. Place the quinoa in a small bowl and cover with plenty of cold water. Set aside for 15 mins to soak. Drain well.
Step 2
Place the flour in a large bowl. Use your fingertips to rub the butter into the flour until mixture resembles fine breadcrumbs. Add the silverbeet and fetta and stir to combine. Add the quinoa and buttermilk and stir until a soft but sticky dough forms.
Step 3
Turn dough onto a lightly floured surface and gently knead until smooth. Shape dough into a 20cm-diameter disc. Place on the lined tray. Use a small sharp knife to cut a cross, about 1cm deep, into the top of the dough. Sprinkle the dough with extra quinoa.
Step 4
Bake for 15 mins. Reduce oven to 180°C and bake for 30 mins or until golden and loaf sounds hollow when tapped on base. Transfer to a wire rack to cool. Serve warm or at room temperature with dairy spread, if desired.
