Nutty Brown Soda Bread
200g stoneground wholemeal flour
1 level tsp salt
1 level tsp bread soda
300ml buttermilk
1 tsp fresh or dried rosemary
1 tbsp chopped walnuts
Types of Dishes
Pastries
Bread, cakes and pastries
Bread / Bread rolls
Type of ingredient
Cheese / Dairy products
Preparation1. Sieve together the flour, salt, bread soda and rosemary and nuts in a wide mixing bowl.
2. Add in the grated cheese and make a well in the centre.
3. Pour most of the milk into the well. Using one hand with the fingers open and stiff, mix in a full circle drawing the flour from the sides of the bowl, adding more milk if necessary.
4. The dough should be softish but not too wet or sticky. The secret is not to over-mix the dough. Move as quickly as possible keeping it light and airy.
5. To shape the dough into the traditional round loaf, turn dough onto a floured work surface. Gently pat the dough with floured hands and turn in a circle to tidy the loaf up. The loaf should be about 5cm high. With a sharp knife, score a deep cross in it, right to the edge. Prick the four triangles with a fork.
6. Bake for 30 minutes then allow to cool on a wire rack.
2. Add in the grated cheese and make a well in the centre.
3. Pour most of the milk into the well. Using one hand with the fingers open and stiff, mix in a full circle drawing the flour from the sides of the bowl, adding more milk if necessary.
4. The dough should be softish but not too wet or sticky. The secret is not to over-mix the dough. Move as quickly as possible keeping it light and airy.
5. To shape the dough into the traditional round loaf, turn dough onto a floured work surface. Gently pat the dough with floured hands and turn in a circle to tidy the loaf up. The loaf should be about 5cm high. With a sharp knife, score a deep cross in it, right to the edge. Prick the four triangles with a fork.
6. Bake for 30 minutes then allow to cool on a wire rack.
| device-settings | Moisture plus |
| Temperature | 200°C |
| Burst of steam | 2 |