Recipe Notes: 1. Flour – wholemeal flour gives this bread a slightly nutty flavour which is lovely. Coarse or fine ground. Can be made with just plain/all purpose flour but flavour is more plain. Don’t bother using bread flour – it’s wasted on this no yeast bread. 2. Baking soda – also known as bicarbonate soda (bi-carb), 3x more powerful than baking powder. Stronger rise power required for this no-yeast bread. 3. Buttermilk substitute: See recipe using above link 4. Dough stickiness – use more flour as required. The trick is to use just enough flour to make the dough manageable because stickier dough = more moist bread. 5. Variations – Popular flavoured versions (stir in with dry ingredients): **Oats – brush surface with extra buttermilk and sprinkle with oats. Can also mix in oats (up to 1 cup), but reduce flour in dough by 1/2 cup; **Raisins! Stir in 1 cup **Seeds! Pumpkin, linseeds, sesame seeds, sunflower seeds, poppyseed. Stir through and sprinkle on top, about 1/2 cup.
Next time try: * 1 cup carrot * Cook for longer until skewer comes out dry especially in the middle * Do not ice the cake, icing soaked in, made the cake mushy
* Use coconut milk NOT cream * Big serve so no need to double etc recipe * Only use 1 cup of spinach, make sure it is finely chopped * Next time add Dill
The cake didn't' rise that much and remained wet ish after cooking. Next time cook higher in the oven. Also batter was not light and fluffy, very dense, not sure why * Used a little less oil and a little more orange juice * Use an 8 inch round low side spring pan. * Tasted a big eggy so made icing with the leftover half orange
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