The briny flavour of squid ink works surprisingly well kneaded into bread. In this recipe for squid ink soda bread the squid ink turns the loaf a steely black colour and adds a delicate, iodine flavour.
Soda bread is great for serving alongside hearty stews - try serving this squid ink soda bread alongside our recipe for marmitako, a traditional Basque fisherman stew.
Ingredients Serves: 6
- 300ml buttermilk (or see step 1 to make your own buttermilk using a little lemon juice)
- 375g plain flour
- 1 ½ teaspoons bicarbonate of soda
- 1 ½ teaspoons fine sea salt
- 16g squid ink sachets (2 units - though there's no strict rule on how much you can add. If you want a darker bread, then add more sachets.)
- If you’re making your own buttermilk, mix 300ml of milk with 2 tablespoons of lemon juice. Stir, and leave overnight in the fridge. The next day it will be ready to use.
- Preheat the oven to 200°C.
- Sift the flour, bicarbonate of soda and sea salt into a large mixing bowl.
- Make a well, and add the buttermilk and squid ink.
- Work into a dough and knead for one minute.
- Form a loaf shape and use a sharp knife dipped in water to score the surface of the bread.
- Dust a baking tray with a little plain flour, and place the dough on top. Bake for 35-40 minutes, or until the bread makes a hollow sound when tapped on the bottom.
- Leave to cool a little before cutting and serving with marmitako stew.