Traditional Irish Soda Bread
|375g strong stoneground wholemeal flour|
|75g plain flour, plus a little extra for dusting|
|1 level teaspoon bicarbonate of soda|
|1 level dessertspoon fine salt|
|1 x 284ml carton buttermilk|
|Pre-heat the oven to 200°C, gas mark 6|
|Need help with conversions?|
|Equipment: You will need a baking sheet, well greased|
This recipe is adapted from Delia Smith’s Complete Illustrated Cookery Course
This could not be easier. Begin by placing the dry ingredients in a large roomy bowl, mix to combine, then add the buttermilk followed by the water.
Start mixing; first with a spatula then finish off with your hands, to form a soft dough. All you do now is shape the dough into a ball, adding a dusting of flour if needed and place it on the baking sheet and pat it down a little.
Cut a third of the way through the loaf with a sharp serrated knife, one way, then do the same the other way, forming a cut cross which will form the loaf into four crusty sections. Then dust with flour and bake straightaway in the centre of the oven for 40 minutes then cool it on a wire rack.
This has a wonderful crust when eaten fresh but the next day it stays beautifully moist and makes excellent toast.
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