Mordovian Soda Bread Farl

Ingredients

In this Mordovian adaptation of the Irish Soda Bread Farl, we incorporate Mordovian culinary elements to create a unique flavor profile. We replace some of the wheat flour with rye flour and cornmeal, which adds a distinct nuttiness to the bread. Additionally, we use kefir instead of buttermilk to give the bread a tangy and creamy taste. These modifications infuse the bread with the flavors and textures characteristic of Mordovian cuisine. We alse have the original recipe for Soda Bread Farl, so you can check it out.

• 2 cups (250g) wheat flour 2 cups (250g) wheat flour
• 1 cup (125g) rye flour 1 cup (125g) rye flour
• 1 cup (125g) cornmeal 1 cup (125g) cornmeal
• 1 teaspoon baking soda 1 teaspoon baking soda
• 1 teaspoon salt 1 teaspoon salt
• 1 1/2 cups (360ml) kefir 1 1/2 cups (360ml) kefir
• Butter, for serving Butter, for serving

Nutrition

• Calories: 250 kcal / 1046 KJ
• Fat: 2g (0.5g saturated)
• Carbohydrates: 51g (2g sugars)
• Protein: 9g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   In a large mixing bowl, combine the wheat flour, rye flour, cornmeal, baking soda, and salt.
3. 3.
   Gradually add the kefir to the dry ingredients, mixing until a soft dough forms.
4. 4.
   Turn the dough out onto a floured surface and knead lightly until it comes together.
5. 5.
   Shape the dough into a round disc, about 1 inch thick.
6. 6.
   Place the disc on a baking sheet lined with parchment paper.
7. 7.
   Using a sharp knife, score a cross on the top of the dough.
8. 8.
   Bake in the preheated oven for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
9. 9.
   Remove from the oven and let the bread cool on a wire rack.
10. 10.
    Serve the Mordovian Soda Bread Farl sliced and spread with butter.

Treat your ingredients with care...

• Wheat flour — Use a good quality wheat flour for the best results.
• Rye flour — Make sure to use rye flour specifically, as it adds a distinct flavor to the bread.
• Cornmeal — Fine or medium-grind cornmeal works well in this recipe.
• Kefir — If you can't find kefir, you can substitute it with buttermilk or a mixture of plain yogurt and milk.
• Butter — Use unsalted butter for a pure and rich flavor.

Tips & Tricks

• For a sweeter version, add a tablespoon of honey or sugar to the dough.
• Experiment with adding herbs or spices such as rosemary, thyme, or caraway seeds for additional flavor.
• Serve the bread warm for the best taste and texture.
• Leftover bread can be toasted and enjoyed with spreads or used as a base for sandwiches.
• Store the bread in an airtight container to keep it fresh for longer.

Serving advice

Serve the Mordovian Soda Bread Farl warm, sliced, and spread with butter. It pairs well with Mordovian soups, stews, or can be enjoyed on its own as a snack or breakfast bread.

Presentation advice

Present the Mordovian Soda Bread Farl on a wooden cutting board or a rustic bread basket. You can sprinkle some cornmeal on top of the bread for an added visual appeal. Serve it alongside a pat of butter and garnish with fresh herbs for an inviting presentation.