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Irish Wheaten Bread |
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Irish Wheaten Bread - print recipe
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| Yield: |
| 1 |
| Ingredients: |
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180 g
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All-purpose flour, or Soda bread flour |
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1 tsp
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Bicarbonate of soda |
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360 g
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Wholemeal flour, plus extra |
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1 pch
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Salt |
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2 tsp
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Brown sugar |
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15
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F Buttermilk |
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15 g
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Butter, for greasing |
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| Method: |
Preheat oven to 200 C/400 F/Gas 6. Sift the soda flour and bicarbonate of soda into a large mixing bowl. Stir in the wholemeal flour, salt and sugar, until blended. Make a well in the centre and pour in almost all of the buttermilk, stirring with a round-bladed knife or wooden spoon to form a loose dough.
Butter a 2 lb loaf tin. Turn the dough into the tin, leaving the surface rough. Sprinkle with a little extra wholemeal flour to give a nutty surface. Set the tin on a baking sheet and bake for 30 mins, then reduce the temperature to 150 C/300 F/Gas 2; cook for a further 30 mins until the bread is well risen, brown and crusty on top. The bread is cooked when a skewer inserted into the centre comes out clean. Remove from oven, turn
out the loaf and wrap in a clean cloth; cool completely on a wire rack.
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