Good morning, America!
Sun is up and we are ready to start a new day! For me school has started here in Atlanta and I already got my hands dirty for my first Sculpture class. I am so excited to keep my mind open for the infinite possibilities of creating art through sculpture, and soon I will be sharing with you my first works.
I am planning to keep up with the blog more often then usual and check you in with more of my daily artistic schedule. It will be very challenging since school is always on first place, but I will try to squeeze in more updates. Don’t forget, you can always follow me on Instagram too!
But until next time, enjoy my soda bread recipe that I am preparing from time to time. Bread is a good source of energy in the morning, so please don’t be one of those people that skip breakfast, enjoy starting off right your day with a good meal!
Irish Soda Bread with Peanut Flour and Seeds
1 teaspoon baking soda
1 1/2 cup (200 g) wholemeal flour
1/2 cup (100 g) peanut flour
1/2 cup (130 ml) buttermilk
1 teaspoon salt
1 teaspoon sugar
1 tablespoon butter
2 tablespoons sunflower seeds + brown flax seeds
1. Preheat oven to 420°F (220°C). Sift together the flours, sugar, salt, and baking soda into a large mixing bowl. Add the butter and work the mixture until it resembles coarse meal.
2. Make a well in the center of the flour mixture. Add buttermilk and mix with a wooden spoon until dough is holding together. Add the seeds. Gently knead dough until you will have a rough ball. Transfer dough to a lightly floured surface and shape into a round loaf.
3. Transfer dough to a large, lightly greased cast-iron skillet. Score top of dough in an “X” shape. Transfer to oven and bake until bread is golden and bottom sounds hollow when tapped with a knife, about 20-30 minutes. Transfer bread to a rack to let cool briefly. Serve bread warm, at room temperature, or sliced and toasted. •
Recipe first appeared in What Liberty Ate Magazine Issue #6