Wholewheat Irish Soda Bread

13

Irish Soda Bread 

from What Katie Ate by Kate Quinn Davies

  • 15g wheat germ
  • 125g plain flour
  • 350g wholemeal flour plus a little extra for kneading
  • 400ml buttermilk
  • 1 tsp sea salt
  • 1 tsp bicarbonate of soda

Pre-heat your oven to 180c.  Sift your salt, soda and plain flour into a bowl.   Add the wheat germ and wholemeal flour and combine well.  Create a well in the centre of the flour mixture and then add your buttermilk.  Mix and then turn the dough onto a lightly floured bench and knead until the mixture is well combined.   It will still be slightly sticky.

Turn the dough into a ball which should be about 15cm in diameter and place onto a baking tray lined with non-stick baking paper.  Using a sharp knife make 2 cuts in the top of the dough.

Place the bread into the oven and bake for approx 1 hour, or until golden brown.  To know if its ready remove from the oven and tap on the bottom, it should have a hollow sound.

Cool on a cooling rack and eat fresh or as toast.  This bread will keep in a cool, dark cupboard in a container or bag for approximately 3 or 4 days.

Advertisements

6 Comments Add yours

  1. ladyredspecs says:

    So simple, I’m going to try making this with spelt ! Xx

    Like

    1. Leah says:

      Reminds me of scones a little in the method. Might need a bit more liquid with the spelt but should be equally yummy. Xxx

      Like

Share your thoughts, we love to hear them....

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s