Jamie Oliver

Chocolate-chip soda bread

Dark chocolate & toasted hazelnuts

Chocolate-chip soda bread

Serves 6 to 8
Cooks In50 minutes
DifficultyNot too tricky
Nutrition per serving
  • Calories
    496
    25%
  • Fat
    16.2g
    23%
  • Saturates
    4.7g
    24%
  • Protein
    14.5g
    29%
  • Carbs
    77g
    30%
  • Sugars
    7.7g
    9%
  • Salt
    0.6g
    10%
  • Fibre
    6g
    -

Of an adult's reference intake

Jamie Magazine
Recipe From

Jamie Magazine

By Jamie Oliver
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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
Tap For Method
Jamie Magazine
Recipe From

Jamie Magazine

By Jamie Oliver

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Tap For Ingredients

Method

  1. Preheat the oven to 220ºC/425ºF/gas 7.
  2. Toast the hazelnuts in a dry frying pan over a medium heat until lightly golden, then crush with a pestle and mortar.
  3. Whisk the egg and milk in a small bowl. Sift the flour and bicarb into a large mixing bowl, then stir in half of the toasted nuts, the chocolate chips and a pinch of sea salt.
  4. Make a well in the middle and pour in the eggy milk, then mix in enough of the buttermilk to bring it together into a ball of dough.
  5. Knead on a floured surface for a few seconds, pat into a 15cm round and place on a non-stick baking tray.
  6. Cut a deep cross in the top, then scatter over the oats and remaining nuts.
  7. Bake for 40 minutes, reducing the oven to 200ºC/400ºF/gas 6 after 15 minutes. Turn the bread over and bake for 5 more minutes, or until it sounds hollow when the base is tapped. Enjoy while still warm.
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Nutrition per serving
  • Calories
    496
    25%
  • Fat
    16.2g
    23%
  • Saturates
    4.7g
    24%
  • Protein
    14.5g
    29%
  • Carbs
    77g
    30%
  • Sugars
    7.7g
    9%
  • Salt
    0.6g
    10%
  • Fibre
    6g
    -

Of an adult's reference intake