Making seeded soda bread rolls has to be the quickest way to get something tasty out of the oven for lunch. I am going to use this as a base recipe to come up with some more fantastic flavour combinations.
In 2003 on our first trip to Italy I realized my basic Italian was not good enough to get by. Wanting to learn to speak the language well enough to shop and eat, I bought myself the BBC Italian CD’s. I listened to these in the car until I felt I was fluent enough. And the next time we went, I practiced what I had learnt. By then, the bug to learn more had bitten and the next course I did was a Collin’s one. This was for more conversational Italian and I felt more confident speaking to people after having completed the course. Wanting to keep learning new words I downloaded Learn Italian with Paul Noble. His method of teaching is great, and by 2018 I was fluent enough to speak to total strangers without feeling insecure.
Today’s inspirational recipe from Lavender and Lime ♥ Seeded Soda Bread Rolls ♥ #LavenderAndLime Click To Tweet
Since then I have watched RAI Italia which is available to us on our satellite TV package. The news readers speak extremely fast but I really only listen to keep my ear tuned to the way the words are spoken, even if I don’t understand all of them. In 2015 I signed up for Duolingo but found the learning clumsy. Being an American based app using the words candy and cookies is foreign to me. But, I have turned back to it this year as I needed a new challenge. It is extremely repetitive but I know that is a good learning method. And, I am learning new words which is a good thing. This time around I am finding it much easier to use as my grammar is much better. And if I am not rushing, I remember which verb formation is correct. Hopefully by the time we return to Italy I will be more confident.
Click on the links for conversions and notes.
Seeded Soda Bread Rolls
- 175 g dark rye flour
- 175 g self raising flour, plus extra for dusting
- 5 mls bicarobonate of soda
- 2.5 mls fine salt
- 25 g aniseeds *
- 280 mls buttermilk
for the topping
- milk for glazing
- 12 g sunflower seeds
- Preheat the oven to 200° Celsius
- Place the flours, bicarbonate of soda, salt and seeds into a bowl and mix
- Add the buttermilk and mix to form a dough
- Turn out onto a lightly dusted surface and lightly knead to bring together
- Roll into a thick sausage shape and cut off 6 equal pieces
- Roughly shape each one into an oval, 3cm high and place onto a lined baking tray
- Brush the top of each roll with milk and scatter the sunflower seeds on top
- Place the tray into the oven and bake for 20 minutes
- Remove from the oven and place the rolls into a wire rack to cool completely
I am submitting this post to the 2022 GREAT BLOGGERS’ BAKE OFF.
View the previous posts on October 14:
- 2020: Onion And Cider Soup
- 2019: Cocoa Tea Babke
- 2018: Ghost
- 2016: Blueberry Oat Muffins
- 2015: Baked Risotto
- 2014: The Family Cook Book
- 2013: Salted Caramel
- 2012: Nut And Seed Bread
- 2011: Buttermilk Or Soured Cream For The Something Sweet Challenge
- 2010: Crayfish With Cheese And Mushroom Sauce