Name: Wholemeal Irish soda bread
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: serving
Cuisine: Accompaniment
Ingredients: 1 cup flour self-raising; 1 cup wholewheat flour; 3/4 tsp salt; 1 tsp baking soda; 1/4 cup walnuts finely chopped; 3 Tbs oats; 275 ml LANCEWOOD® Buttermilk; 1 tsp molasses or honey; flour for dusting; 1 handful oats

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Ingredients (10)

1 cup	flour — self-raising
1 cup	wholewheat flour
3/4 tsp	salt
1 tsp	baking soda
1/4 cup	walnuts — finely chopped
3 Tbs	oats
275 ml	LANCEWOOD® Buttermilk
1 tsp	molasses — or honey
	flour — for dusting
1 handful	oats

Tap for ingredients

Method:

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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