This super-simple soda bread has chopped South African apples and mixed seeds added for crunch, flavour and sheer yumminess! Serve it warm, with spiced apple butter.

Preparation: 15 minutes
Cooking: 45 minutes
Makes 1 loaf 

Ingredients

3 South African Pink Lady apples
225g plain flour
225g wholemeal plain flour
1tsp salt
1tsp caster sugar + 1tbsp
1tsp bicarbonate of soda
3tbsp mixed seeds, plus extra for sprinkling
200g 0% fat Greek-style plain yoghurt
200ml milk
Generous pinch ground cinnamon
Knob of butter



     
 Per 100g (recipe)Per serving

114g

RI (%) per 100g (recipe)RI (%) per serving
Energy KJ6887848%9%
Calories Kcal1631868%9%
Fat1.8g2.1g3%3%
Of which saturates0.7g0.8g4%4%
Carbohydrate29g33g11%13%
Of which Sugars6.3g7.1g7%8%
Fibre2.7g3.1g11%12%
Protein6.1g7g12%14%
Salt0.62g0.71g10%12%

Method

  1. Preheat the oven to 210°C, fan oven 200°C, Gas Mark 6. Lightly grease a baking tray. Core and chop one apple.
  2. Mix together the plain and wholemeal flours, salt, 1tsp sugar and bicarbonate of soda in a large mixing bowl. Stir in the chopped apple and mixed seeds.
  3. Beat together the yoghurt and milk, then add this to the flour mixture and combine to make a soft dough. Turn out onto a floured surface and knead lightly for a few moments. Shape into a round, place on the baking sheet and cut a deep cross in the top. Sprinkle with a few more mixed seeds.
  4. Bake for 40-45 minutes. Meanwhile, peel, core and chop the remaining apples. Cook in simmering water with the cinnamon and 1tbsp sugar, until very tender. Drain and mash, adding a knob of butter.
  5. Remove the loaf from the oven and cool, covering with a clean tea towel if you prefer a softer crust. Serve with the cinnamon apple butter.

Cook’s tips: Soda bread is best eaten on the day that you make it, then afterwards it tastes great when toasted. You could always freeze half the loaf to use later.


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