The ideal way to incorporate some of your 5 a day. Tangy fruit flavours blend perfectly with the low fat, high protein goodness of Graham’s Quark.
Gillian spent 4 years in Dublin and became addicted to soda bread (or ‘brown bread’ as it is referred to there). It’s a versatile accompaniment to all meals. It’s also enjoyed in Ireland for elevenses (best meal of the day!) slathered in butter and jam.
Line a square 8 inch baking tin with greaseproof paper and preheat oven to 180°C
Sift flours, salt and bicarbonate of soda into a bowl. Add the butter and rub in to the flour, either by hand or machine.
In a separate bowl whisk the egg with the milk and yogurt. Pour this into the bowl with the dry ingredients and mix until just combined. This may take less than one minute and the mixture will look very sticky.
Using a scraper or spatula, transfer the dough to the lined baking tin and level out. Using a sharp knife score a cross into the top of the dough and dust lightly with flour.
Bake for 50-60 minutes. Turn out and allow to cool on a wire rack.
225g Strong Wholemeal flour
225g Strong white flour
1 tsp bicarbonate of soda
25g unsalted butter
200g Graham’s whole milk
200g Graham’s natural yogurt