I bake a great deal of bread; several loaves a week for roughly the last ten years. But this week I added sunflower seeds to soda bread for the first time, and made a new and startling discovery.
The children and I got a massive shock when we broke open the just-baked loaf yesterday after school. We stared at the bread and then at each other.
"What HAPPENED??" asked O, horrified.
"Cool!" shouted C.
Rather than slather butter and jam on to it as we had planned we went rumamging on the internet. We learnt that if you add sunflower seeds to soda bread, they turn a deep and vivid shade of green because the acid in them reacts with the alkali in the bicarbonate of soda. The internet also claimed that they were still perfectly safe to eat, so with varying levels of apprehension we slathered butter and jam on, and tucked in anyway.
The internet was right - they are absolutely fine to eat. I was right too, in that sunflower seeds make soda bread even more delicious. I do find the shade of green (which has turned almost black in the day since I made the loaf) rather unnerving though. Today I went back to what I know and made a plain wholemeal tin loaf.