Buckwheat cheddar soda bread

Maybe not the real soda bread, but still a very good version it. Actually, perfect to eat with a bowl of soup or with some salad.

Buckwheat cheddar soda bread (adapted from Dan Lepard’s column in the Guardian).

Ingredients 

• Makes one large loaf
• 300g buckwheat flour
• 50g potato flour (potato starch; i used potato mash flakes)
• 50g unsalted butter, softened
• 2 tsp gluten-free baking powder
• 3 tsp mustard powder or curry powder
• 125g strong cheddar, coarsely grated
• 2 medium eggs
• 50g low-fat yoghurt
• 200ml cold milk

To finish
Extra cheese
Poppy seeds
Buckwheat flour

Method

Put the buckwheat and potato flours into a bowl and then rub in the butter. Add the baking powder, mustard powder and cheddar and toss through well.

Beat the eggs, yoghurt and milk together , then pour the mix on the dry ingredients and stir well to a soft dough. Line a baking tray with nonstick paper and spoon the mixture on as one big lump in the middle. Dust the top with buckwheat flour then pat it into a rectangle about 3cm high.

Cover the top with more grated cheese and poppy seeds, cut with a knife into 8-12 pieces, then bake at 220C/200C fan/425F/gas mark 7 for about 20 minutes until the cheese on top begins to brown. Remove from the tray and paper and leave to cool on a wire rack before serving.