Description
A nutty, dense, and warmly aromatic bread made with wholemeal flour and buttermilk, featuring a crisp crust and moist interior.
Ingredients
Scale
- 400 g (about 3¼ cups) wholemeal flour
- 100 g (about ¾ cup) plain flour
- 1½ tsp bicarbonate of soda
- 1 tsp fine sea salt
- 400–450 ml (about 1¾–2 cups) buttermilk
- 15 g (1 tbsp) unsalted butter, melted
- Rolled oats or sunflower seeds (optional, for topping)
Instructions
- Preheat the oven to 220°C (425°F) and prepare a baking tray or loaf tin.
- Whisk the wholemeal and plain flours with bicarbonate of soda and salt in a large bowl.
- Create a well in the center and pour in about 350 ml of the buttermilk.
- Mix until a rough, shaggy dough forms; add more buttermilk if necessary.
- Turn the dough onto a floured surface and fold it gently.
- Shape into a round or place in the loaf tin, score the top, and add toppings if desired.
- Bake for 30–35 minutes (or 40–45 in a loaf tin), until golden and hollow-sounding when tapped.
- Cool on a wire rack for at least 30 minutes before slicing.
Notes
Serve with salted butter or as crostini. Store properly to maintain freshness.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Baking
- Cuisine: Irish
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 1g
- Sodium: 300mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 10mg