Wholemeal Irish soda bread

Bibby's Kitchen
Prep: 15 mins, Cooking: 40 mins
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With walnuts and oats and served with ruby-red Muscadel grape preserve. A yeast-free bread, with no proving so it's quick and easy to make.

By Food24 March 10 2015
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Ingredients (10)

1 cup self-raising flour
1 cup wholewheat flour
3/4 tsp salt
1 tsp baking soda
1/4 cup walnuts — finely chopped
3 tbsp oats
275 ml buttermilk
1 tsp molasses — or honey
flour — for dusting
1 handful oats — for dusting
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Preheat the oven to 180º C.

Line a baking sheet with parchment paper. In a large mixing bowl, sift together the self raising flour, wholemeal flour, salt and baking soda. Add any remaining sifted husks to the bowl. Stir in the walnuts and oats. Make a well in the centre of the flour and pour in the buttermilk and molasses. Stir the mixture thoroughly until the the dough comes together. Turn out onto a well floured board and shape into a round.

Place the round onto the lined baking sheet, scatter over a handful of oats and dust lightly with all-purpose flour. Slash the top with a sharp, smooth bladed knife. Bake for 40 minutes until nicely browned on top and the base is crusty and hollow sounding when tapped. Cool on a wire rack to prevent the base from sweating.

Makes 1 round loaf (serves 6)

Serve with Muscadel grape preserve.

Recipe reprinted with permission of Bibby’s Kitchen@36.

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