From the kitchen
Earthy Rosemary Soda Bread
A quick, no-yeast skillet loaf using hemp milk as the activating acid base for a rustic, herb-flecked bread.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Hemp Milk Edition
Ingredients
- 3 cups All-Purpose Flour
- 1 tsp Baking Soda
- 1 tsp Salt
- 1 tbsp Fresh Rosemary, chopped
- 1 1/2 cups Unsweetened Hemp Milk
- 1 tbsp Lemon Juice
Method
- Preheat oven to 400°F (200°C) and lightly flour a baking sheet.
- Stir the lemon juice into the hemp milk and let sit 5 minutes to lightly acidulate.
- Whisk the flour, baking soda, salt, and rosemary together.
- Pour in the acidulated hemp milk and stir just until a shaggy, sticky dough forms.
- Turn out onto the floured sheet, shape into a round loaf, cut a deep cross into the top, and bake 35 to 40 minutes until deeply golden and hollow-sounding when tapped.
Kitchen note
The lemon-and-hemp-milk soak mimics buttermilk's acid activation for lift — hemp milk's natural fat content also helps keep this bread from drying out as quickly as a purely water-based soda bread would.
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