Roasted Root Veg Soda Bread
This no-knead bread is so easy to make and comes together with simple ingredients. It's super tasty as toast with butter, or served alongside soup. You can make it with any root veg you like – carrots, squash, beetroot or, like us, parnsips – and you can even use any leftover roasted veg you have.
- No buttermilk? Make a 50:50 mix of milk and yoghurt.
- No parsnips? Use roasted carrots, squash or beetroot instead.
Prep time: 15 minutes
Cook time: 45 minutes
Total time: 60 minutes
300 g Leftover roasted root vegetables
250 g Plain flour
250 g Wholemeal flour
50 g Rolled oats (plus 1 tbsp for topping)
1 tsp Bicarbonate of soda
1 tsp Sea salt
350 ml Buttermilk
1 tbsp Olive oil
- Preheat the oven to 180C/160c fan/4 gas mark. In a large mixing bowl, combine the plain flour, wholemeal flour, oats, bicarbonate of soda and sea salt.
- Add the roasted and cooled parsnips to a bowl, then use a fork to mash into a chunky puree.
- Pour the mashed parsnips and buttermilk to the dry ingredients. Stir with a wooden spoon until you have a dough.
- Turn the dough out onto a lightly floured surface, give it just a couple of quick kneads to bring it together, and shape into a mound (or two if you're making smaller loaves).
- Line a baking tray. Place the dough onto the tray, brush with olive oil and scatter a few more oats over the top. Bake for 45-55 minutes until well risen and the base of the loaf sounds hollow when tapped. If you're making two smaller loaves, bake for 25-30 minutes. Transfer to a wire rack and leave to cool before slicing. Enoy!
How to store
Wrap up and store at room temperature for up to 3 days, or in the freezer for up to 2 months.