Irish Soda Bread

 

200 grams all-purpose flour

200 grams whole wheat flour

2 tablespoons caster sugar

50 grams instant or rolled oats (and extra for sprinkling on the top)

1 and 1/2 teaspoon baking soda

1 teaspoon salt

370 ml buttermilk (and extra for brushing the top of the dough)

 

Preheat oven to 190 degrees C with the rack in the center of the oven. Place a parchment paper over a baking tray.

Put all the dry ingredients in a large bowl and mix well. Then make a hole in the middle and start adding the buttermilk, little at a time while gently mixing the dough with a wooden spatula. Bring everything together adding up all the buttermilk.

Lightly flour a clean flat surface and tip the dough on to it. Do not knead too well as that will make a heavy bread. Just knead lightly to form round shape using both hands, sprinkling little flour if needed. The dough should be about 1 inch thick and 18 cm in diameter. Brush the top with some buttermilk using an egg brush and then sprinkle over some oats. With a kitchen scissor make a Cris-cros incision on the top.

Place it carefully over the baking tray and bake in the oven for about 50 minutes. The crust should golden brown when ready. Insert a wooden or metal skewer in the middle of the bread, if it comes out clean, your bread is ready. Or you can also check by tapping it on the other side, if ready it should sound hollow.

Can be eaten warm or at room temperature with condiments of your choice.