This simple oat soda bread is packed with flavour and quick to make.
Yield: Serves: 1 loaf
Ingredients
- 275g/9.7oz plain flour, plus extra for kneading
- 1 teaspoon salt
- 1 rounded teaspoon bicarbonate of soda
- 250g/8.8oz stoneground wholemeal flour
- 25g/1 tablespoon porridge oats, plus extra for sprinkling
- 125g/4.4oz Farmhouse cheese, coarsely grated
- Approximately 500ml/16.9oz buttermilk
Method
- Preheat the oven to Gas Mark 8, 230ºC (450ºF). Sift the plain flour, salt and bicarbonate of soda into a large mixing bowl and stir in the wholemeal flour, 25g of the oats and 75g of the grated cheese.
- Make a well in the centre, add 450ml of the buttermilk and mix together to make a soft but not too sticky dough. Add a little more buttermilk or milk if the mixture seems a little dry.
- Turn the mixture out onto a lightly floured surface and knead very lightly and briefly into a round. Flip the dough over and gently flatten it into a disc about 4cm thick.
- Lightly dust a baking sheet with flour and place the dough on it and sprinkle over the remaining cheese and a few more oats. Then using a large, sharp knife, cut a large cross into the top of the loaf, almost all the way through the dough.
- Bake the loaf on the middle shelf of the oven for 15 minutes then lower the oven temperature to Gas Mark 6, 200ºC (400ºF) and bake for a further 20-25 minutes, until it sounds hollow when you tap the base. Leave to cool before serving.
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