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Chocolate-chip soda bread
Chocolate-chip soda bread
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Total Time:
50 minutes
Quick and simple chocolate and nut soda bread - perfect for Easter morning with tea and butter.
Ingredients:
  • 80g blanched hazelnuts
  • 1 large free-range egg
  • 1 tablespoon semi-skimmed milk
  • 500 g plain flour plus extra for dusting
  • 1 level teaspoon bicarbonate of soda
  • 75 g quality dark chocolate chips (70%)
  • 300 ml buttermilk
  • 1 tablespoon oats
Instructions:
  • Preheat the oven to 220ºC/425ºF/gas 7. Lightly toast hazelnuts in a dry frying pan until golden, then crush them. Whisk egg and milk together. Combine flour, bicarbonate of soda, half of the toasted nuts, chocolate chips, and sea salt. Make a well, add the eggy milk, and mix in enough buttermilk to form a dough ball. Knead briefly, shape into a round, and place on a baking tray. Cut a deep cross on top, sprinkle with oats and remaining nuts. Bake for 40 minutes at 220ºC/425ºF/gas 7, reducing heat to 200ºC/400ºF/gas 6 after 15 minutes. Flip the bread and bake for 5 more minutes until it sounds hollow when tapped. Serve warm.

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