Ah oui, the world and his dog is currently extolling the pleasures of home baking. I on the other hand have been baking
the whole week my whole entire life! This weeks offering is wholemeal Soda Bread, beloved of les Irlandais and ma mère. I made two batches, one gluten free and one with regular all purpose flour. I have to say, the regular recipe tasted better but I shall persevere with the gluten free variety until I stumble upon the perfect blend. Here is the recipe for the industrious amongst you. Cuisson heureux. x
350g plain flour, plus extra for dusting
150g wholemeal flour
1½ tsp bicarbonate of soda
1 tsp table salt
1 tsp caster sugar
Preheat the oven to 200°C/Gas 6.
Sift the dry ingredients into a bowl. Add buttermilk to the bowl, mixing lightly with a fork as you add it.
Tip the dough on to a floured work surface and knead gently for 30 seconds to combine. Do not overwork. Dust a tray with flour. Form the bread into a round.
Place on the tray and flatten slightly. Use a serrated knife to cut a deep cross in the top of the loaf.
Place in the preheated oven and bake for 30–35 minutes until the soda bread is golden on the outside and cooked through. A good way to check is by tapping the base – it should sound hollow.
Serve warm with lashings of butter and preserves.