Onion and Poppy Seed Soda Bread
- Peanut free
- Vegetarian
- Nut free
- Easy recipes
Ingredients
- 3 tbsp (45 mL) unsalted butter
- 2 onions, chopped
- 1/4 tsp (1 mL) (approx) salt
- 1 cup (250 mL) all-purpose flour
- 2/3 cups (150 mL) rye flour
- 1/2 cup (125 mL) whole wheat flour
- 1/4 cup (60 mL) poppy seeds
- 2 tsp (10 mL) granulated sugar
- 2 tsp (10 mL) baking powder
- 1/2 tsp (2 mL) baking soda
- 3/4 cups (175 mL) buttermilk
- 1 egg
- 2 tsp (10 mL) melted unsalted butter
Preparation
In skillet, melt butter over medium heat; add onions and pinch of the salt. Fry, stirring often, until evenly golden brown, 18 to 20 minutes; let cool.
In large bowl, whisk together all-purpose, rye and whole wheat flours, all but 1 tsp/5 mL of the poppy seeds, sugar, baking powder and soda, and 1/4 tsp/1 mL of the salt. In separate bowl, beat buttermilk with egg; add onions and stir until thoroughly mixed. Add to flour mixture; with well-floured hands, mix to form dough. Lightly knead until smooth but still somewhat sticky; form into ball.
Place on lightly buttered or parchment paper-lined baking sheet. Lightly press to flatten slightly; brush with melted butter and sprinkle with remaining poppy seeds. Score X into top.
Bake in centre of 350 F/180 C convection or 375 F/190 C conventional oven until lightly browned and cake tester inserted in centre comes out clean, 40 to 50 minutes. Remove from pan; let cool on rack.
Makes 8 servings.
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