Preparation time is 10minutes
Cook time is 40minutes
Total time is 50minutes
Serve is for 1 loaf
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Difficulty level: 1 out of 4
5 Ingredients
- 5grams unsalted butter (for greasing)
- 500grams stone-ground strong wholemeal flour (plus extra for dusting)
- 1/2teaspoons bicarbonate of soda
- 1/2teaspoons salt
- 2 cup buttermilk (plus extra if needed)
Description
This Irish bread has a light, cake-like texture. It requires no kneading, so is a wonderfully effort-free loaf to make.
Method
Step 1 of 4
Preheat the oven to 200°C. Grease a baking sheet with butter. Sift the flour, bicarbonate of soda, and salt into a large bowl, tipping in any bran left in the sieve. Mix thoroughly and make a well in the centre.
Step 2 of 4
Gradually pour the buttermilk into the centre of the well. With your hands, quickly draw in the flour to make a soft, slightly sticky dough. Do not overwork the dough. Add a little more buttermilk if it seems dry.
Step 3 of 4
Turn the dough out onto a floured surface, and quickly shape into a round loaf. Put the loaf on the baking sheet, and pat it down into a round, about 5cm high. Make a cross 1cm deep in the top of the loaf with a very sharp knife or scalpel.
Step 4 of 4
Bake the loaf in the preheated oven for 35-40 minutes, until golden brown. Turn it over and tap the bottom; it should sound hollow when cooked. Transfer to a wire rack and let it cool slightly. It is best served warm from the oven, or the next day as very good toast.
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