Featured in: Irish Leek and Potato Soup & Wheaten Brown Bread
Ingredients
- •227 grams (8 ounces/about 1½ cups) Irish wheaten flour
- •340 grams (12 ounces/about 2 cups) plain white (all-purpose) flour
- •5 ml (1 teaspoon) baking soda
- •10 ml (2 teaspoons) salt
- •473 ml (2 cups) buttermilk
Preparation
Preheat oven to 213°C (415°F). Put a baking sheet into the oven to warm while making the bread. Put the wheaten flour into a bowl. Sieve the remaining dry ingredients into the bowl and mix well. Make a well in the center.
Gradually add about 355 ml (1 1/2 cups) of the buttermilk, using one hand to mix in the flour from the sides of the bowl. Add more as needed; the dough should be soft but not too wet and sticky.
When it all comes together, turn it out onto a floured board and knead lightly for a few seconds, just enough bring it all together.
Pat the dough into a round about 4 cm (1 1/2 inches) deep, and cut a deep cross on the top (to let the fairies out!). Let the cuts go over the sides of the bread to make sure of this.
Bake at 213°C (415°F) for 10 minutes, then reduce the oven to 204°C (400°F) and continue baking for a further 25 minutes. If you are in doubt as to it being cooked through, tap the bottom of the bread after you remove it. The bread should have a “hollow” sound.
