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Faithful Soul-da Bread | National Baking Week

Faithful Soul-da Bread

Recipe by Margaret Hickey

Time: 55 mins • Makes: 1 Loaf • Easy

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Ingredients

250g plain white flour

250g plain wholemeal flour

100g porridge oats

1 tsp bicarbonate of soda

1 tsp salt

25g butter, cut in pieces

500ml buttermilk


Method

  1. 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.

  2. 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.

  3. 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.


Dance inspiration; ‘Faithful Soul’ by Gary O'Reilly & Maggie Gallagher

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