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Chocolate chip soda bread
Dark chocolate & toasted hazelnuts
Chocolate chip soda bread
Serves 6 to 8 to 8
Cooks In50 minutes
DifficultyNot too tricky
Jamie Magazine
Tap For Method
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
Tap For Ingredients
Method
- Preheat your oven to 220ºC/425ºF/gas 7. Lightly toast the hazelnuts in a dry frying pan, then crush with a pestle and mortar.
- 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. Make a well and pour in the eggy milk, then mix in enough of the buttermilk to bring it into a ball of dough.
- Knead on a floured board for a few seconds, pat into a 15cm round and place on a non-stick baking tray. Cut a deep cross in the top, then scatter over the oats and remaining nuts.
- 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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