Potato and Rosemary Soda Bread
Ingredients
- 12 oz White potatoes
- 2 ea Garlic cloves, minced
- 3 1/4 cups All-purpose flour
- 1 cup Rolled oats
- 1 tbsp Baking soda
- 2 tsp Sea salt flakes
- 1/4 cup Rosemary – fresh chopped fine
- 2 cups Buttermilk
- 1 tbsp Honey
Instructions
- Heat oven to 400 F. Peel the potatoes and chop into chunks.
- Place the potato and garlic in a large pot of water and bring to a full boil. Boil for 12-15 minutes until well done and ready to mash.
- Drain the potato and garlic then return to the pan over low heat for a few minutes to remove excess moisture. Mash until smooth then set to one side.
- Place the flour, oats, rosemary, bicarbonate of soda, salt in a large bowl and blend thoroughly. Make a well in the center then add in the buttermilk, the honey and the mashed potato mixture.
- Using well floured hand, bring the mixture together, kneading until well combined and you can shape it into a round. Do not over work the dough which will be very moist.
- Place the round of dough on a well greased baking sheet. Brush the top with buttermilk, followed by the remaining oats and rosemary. Make a cross in the top of the bread with two deep cuts. Bake for 45 to 50 minutes.
- When done, immediately place on a cooling rack and allow to cool completely before serving.
- Serving suggestion: Serve with roasted Garlic and Fennel spread, smoked salmon and pickled white asparagus.