Print
Prep Time
10 Minutes
Cooking Time
60 Minutes
Serves
4-6 People
Ingredients
- 250g wholemeal flour, coarsely ground
- 125g white flour
- 60g wheat bran
- 70g pinhead oatmeal
- 2 tsp baking soda, sieved
- Pinch of salt
- 2 tbsp honey
- 600ml buttermilk
Method
Mix dry ingredients and aerate. Add the honey to the buttermilk and mix. Make a well in the centre of the flour and add most of the buttermilk. Mix quickly until just moistened, adding buttermilk as needed for a wet consistency. Turn dough onto a floured board and round it up gently, making it two inches thick.
Place on a greased baking sheet and cut a half-inch-deep cross into the top. Bake at 180°C for 60 minutes, turning the bread over for the last 10 minutes. Tap on the bottom: a hollow sound means it’s done. Cool on a wire rack covered with a damp tea towel.
You may also like
28 Day Dry Aged Grass Fed Irish Fillet Steak with Caramelized Celeriac, Forest Mushroom Duxelles, Chestnut Puree
Dining in The Merrion Hotel is an authentic Irish food experience and one that you’ll be talking about for years to come. The creative chefs use the finest local, seasonal ingredients to give you a gourmet tour of Ireland.Savoury Cheesy Pudding
Taste Ards and North Down (Taste AND) is a dedicated food and drink network and tourism initiative established by the Ards and North Down Borough Council. The Comber Earlies Food Festival forms part of Taste Summer in Ards and North Down, Lotte Duncan...Raspberry and Rose Fool
Taste Ards and North Down (Taste AND) is a dedicated food and drink network and tourism initiative established by the Ards and North Down Borough Council. The Comber Earlies Food Festival forms part of Taste Summer in Ards and North Down, Lotte Duncan...