Wholemeal flour soda bread, known as wheaten bread in Northern Ireland, is traditionally made with wholemeal flour, bread soda, salt, and buttermilk. It is usually a savoury loaf, but can be made with raisins, nuts, eggs, etc. This is the savoury version.
- 350g wholemeal flour
- 100g strong white flour
- 300ml buttermilk
- 1 heaped teaspoon bicarbonate of soda
- 1-2 teaspoons salt to taste
- 1-2 teaspoons sugar to taste
- 50g porridge oats (optional)
- Preheat the oven to 220° C (425° F - gas 7)
- Sift both the flours, salt, sugar, bicarbonate of soda and oats (if using) in a large bowl.
- Add buttermilk and mix to a dough with your hands, stopping as soon as it feels pliable. Over-kneading will result in a heavy loaf.
- Shape into a ball.
- Place onto a greased baking tray or use Bake-O-Glide.
- Cut a deep cross in the top of the loaf so it will create four large crusts as it rises and bakes.
- Bake for 30 to 35 minutes.
- Loosely cover with tin-foil if the crust looks too brown.
- The bread is properly baked when it sounds hollow if tapped on the base.
- Cool on a wire rack for 10-15 minutes.
Serve warm with lots of butter.
Make this immediately the dough has been kneaded. The rising effect of the bicarbonate of soda only lasts for a short time so if you delay the result will be a heavy dense loaf.
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