It’s March 2020 and we’re in the middle of social distancing due to COVID-19. This will certainly be a year that we won’t forget about too quickly. During this time, I’ve been spending a few days at home in Monaghan where I’ve baked on more than one occasion for my family.
Bread has been where I’ve focused most of my efforts. We don’t need to be eating sweet treats and cakes every day. However, we do need to have meals to survive and in this house, we often have bread at breakfast and lunch time.
In this recipe, I have deviated slightly from tradition and added some chia seeds . These little power houses are packed with fibre and protein – a great addition to any loaf of homemade bread.
Hope you enjoy!
500g self-raising flour
1 tbsp chia seeds
1 tsp bread soda
Pinch of salt
Preheat the oven to 180C. Grease and line a 2lb loaf tin.
Mix all the dry ingredients together in a large bowl or jug. Make a well in the centre and gradually mix in the milk.
Transfer to the prepared tin and bake in the preheated oven for 50-60 minutes.
Remove from the tin immediately and wrap in a clean tea towel to cool.