Wheat Bread / Brown Soda Bread

A community recipe by KitchenGoddess

Not tested or verified by Nigella.com

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Introduction

Recipe from BBC Goodfood Magazine. Quite a good traditional recipe. Very quick and easy to do.

Ingredients

Serves: 8

Metric Cups

250 grams plain flour
250 grams wholemeal flour
100 grams porridge oats
1 teaspoon bicarbonate of soda
1 teaspoon salt
25 grams butter (cut into pieces)
500 millilitres buttermilk

9 ounces all-purpose flour
9 ounces whole wheat flour
4 ounces quick-cooking oats
1 teaspoon baking soda
1 teaspoon salt
1 ounce butter (cut into pieces)
17½ fluid ounces buttermilk

Method

Wheat Bread / Brown Soda Bread is a community recipe submitted by KitchenGoddess and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Preheat the oven to 200C/gas 6/fan 180C and dust a baking sheet with flour.

Mix the dry ingredients in a large bowl, then rub in the butter.

Pour in the buttermilk and mix it in quickly with a table knife, then bring the dough together very lightly with your fingertips (handle it very, very gently).

Now shape it into a flat, round loaf measuring 20cm/8in in diameter.

Put the loaf on the baking sheet and score a deep cross in the top. (Traditionally, this lets the fairies out, but it also helps the bread to cook through.)

Bake for 30-35 minutes until the bottom of the loaf sounds hollow when tapped.

If it isn't ready after this time, turn it upside down on the baking sheet and bake for a few minutes more.

Transfer to a wire rack, cover with a clean tea towel (this keeps the crust nice and soft) and leave to cool.

To serve, break into quarters, then break or cut each quarter in half to make 8 wedges or slices - or simply slice across.

Eat very fresh.