Chocolate-chip soda bread

Chocolate-chip soda bread

Dark chocolate & toasted hazelnuts

Dark chocolate & toasted hazelnuts

Serves 6 to 8

Cooks In50 minutes

DifficultyNot too tricky

Nutrition per serving

• Calories 496 25%

• Fat 16.2g 23%

• Saturates 4.7g 24%

• Sugars 7.7g 9%

• Salt 0.6g 10%

• Protein 14.5g 29%

• Carbs 77g 30%

• Fibre 6g -

Of an adult's reference intake

Ingredients

• 80g blanched hazelnuts
• 1 large free-range egg
• 1 tablespoon semi-skimmed milk
• 500 g plain flour , plus extra for dusting
• 1 level teaspoon bicarbonate of soda
• 75 g quality dark chocolate chips (70%)
• 300 ml buttermilk
• 1 tablespoon oats

Recipe From

Jamie Magazine

By Jamie Oliver

Method

1. Preheat the oven to 220ºC/425ºF/gas 7.
2. Toast the hazelnuts in a dry frying pan over a medium heat until lightly golden, then crush with a pestle and mortar.
3. Whisk the egg and milk in a small bowl. Sift the flour and bicarb into a large mixing bowl, then stir in half of the toasted nuts, the chocolate chips and a pinch of sea salt.
4. Make a well in the middle and pour in the eggy milk, then mix in enough of the buttermilk to bring it together into a ball of dough.
5. Knead on a floured surface for a few seconds, pat into a 15cm round and place on a non-stick baking tray.
6. Cut a deep cross in the top, then scatter over the oats and remaining nuts.
7. Bake for 40 minutes, reducing the oven to 200ºC/400ºF/gas 6 after 15 minutes. Turn the bread over and bake for 5 more minutes, or until it sounds hollow when the base is tapped. Enjoy while still warm.