Yield: 1 Servings
|6 ounces||All-purpose flour, or Soda bread flour|
|1 teaspoon||Bicarbonate of soda|
|12 ounces||Wholemeal flour, plus extra|
|2 teaspoons||Brown sugar|
|½ ounce||Butter, for greasing|
Preheat oven to 200øC/400øF/Gas 6. Sift the soda flour and bicarbonate of soda into a large mixing bowl. Stir in the wholemeal flour, salt and sugar, until blended. Make a well in the centre and pour in almost all of the buttermilk, stirring with a round-bladed knife or wooden spoon to form a loose dough.
Butter a 2 lb loaf tin. Turn the dough into the tin, leaving the surface rough. Sprinkle with a little extra wholemeal flour to give a nutty surface. Set the tin on a baking sheet and bake for 30 mins, then reduce the temperature to 150øC/300øF/Gas 2; cook for a further 30 mins until the bread is well risen, brown and crusty on top. The bread is cooked when a skewer inserted into the centre comes out clean. Remove from oven, turn out the loaf and wrap in a clean cloth; cool completely on a wire rack.
Recipe by: =20
Posted to TNT - Prodigy's Recipe Exchange Newsletter by acandice@...
(angie c Valencia) on Mar 8, 1997.