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IRISH SODA BREAD
An easy, rustic, no-need-for-yeast bread - perfect on its own with butter, or make into a meal with soup!
250g wholemeal flour
100g plain flour, plus 25g for dusting
50g porridge oats
1 tsp bicarbonate of soda
1 tsp salt
1 tsp honey or treacle
1 large egg
300ml buttermilk, or full fat Greek yoghurt, or full fat milk soured with 1 tbsp or lemon juice or vinegar
2 x mixing bowls
1 x mixing spoon
1 x whisk
1 x fork
Preheat the oven to 190 degrees celcius
Place the flours, oats, bicarb and salt in a bowl and mix
In a separate bowl whisk together the buttermilk/yoghurt, the egg and the honey
Stir the egg mix into the flour mix - use a fork
When the dough starts to come together, use your hands to bring it together fully into a round.
Then lightly flour a baking sheet and place the round of dough on to the sheet
Flatten it slightly into a disk of about 7cm thick
Cut a cross shape into the top of the dough with a blunt knife
Bake for 30 - 40 minutes (in a fan oven) or up to 50 minutes in a regular oven - until a crust has formed on the top, and the base sounds hollow when you tap it.