I had a pot of cream cheese in my freezer – I know…. why!!? Anyway I’ve done it before and it can be used in cooking so I am always looking for new ways to use it. I tend to try it in recipes that use yogurt or creme fraiche to see what happens. So, this is how a rather unusual way of making soda bread was created in my kitchen! I couldn’t resist breaking off a lump as it came out of the oven and with a knob of butter……mmmmmm yummy in my tummy.
The rest was devoured with a bowl of Smoked garlic and watercress soup into which I dunked! Also great with Kale and cannellini hummus.
Cream cheese and seed soda bread
- 400 g plain white flour
- 50 g wholemeal flour
- 85 g mixed seeds - chia sunflower, poppy, pumpkin, linseed
- 1 tsp bicarbonate of soda
- 1 tbsp molasses or black treacle
- 250 g tub cream cheese
- 150 g cold water
- Heat oven to Gas mark 6 / 200C
- Put the flours, seeds and bicarbonate of soda into a large bowl and mix well.
- Stir together the treacle, cream cheese and water until smooth.
- Pour into the middle if the dry ingredients and stir gently together to make a smooth and soft dough. This will be quite sticky.
- Tip onto a lightly floured surface and form into a round about 20 cm.
- Try to keep handling to a minimum. It is not a yeast dough so needs a much lighter hand.
- Lift onto a parchment-lined baking sheet and bake for 30-35 minutes until golden and sounds hollow when tapped underneath.
For a great savoury version to go with soup, add some fennel or cumin seeds and some chopped fresh coriander.
To reheat, wrap in foil and pop into a hot oven for a few minutes.