This Recipe is modified - with grateful thanks - from individuals by Lorraine Pascale in ‘Baking Made Easy’ & Delia Cruz in ‘Irish Oatmeal Soda Bread’ The twist within the Flavour created through the Pinhead Oatmeal and Wheatgerm is really Tasty
BUY ahead of time Body 250/284ml Tub of Buttermilk (divided as put down below !)
Preheat the oven to Bread-Baking or 200C/400F/Gas 6
Make sure the Middle shelf within the oven is within position
Pinhead Oatmeal and/or WheatGerm Might be overlooked, however they taste absolutely great, so attempt to include them
Ingredients and Mixing:
• WARM. 1 tablespoons of Fowlers Black Treacle - combine this with:
• 42g / 1½oz Melted Butter adding
• 125-140ml / 4½-5oz [HALF] the Buttermilk
-
• 1 Egg (Large, Beaten well having a Fork) adding into it:
• 125-140ml / 4½-5oz [HALF] the Buttermilk - Beat just a little to mix
-
• 65g / 2¼oz Pinhead Oatmeal
• 285g / 10oz Plain White-colored flour [NB: 12¼oz if no Oatmeal or WheatGerm]
• 35g / 1¼oz Wheat-germ
• 1½ rounded teaspoon Molasses or Dark Muscovado Sugar
• 1½ rounded teaspoon Bicarbonate of Soda
• 1½ rounded teaspoon Salt
Preparation method: Have EXTRA Coarse Brown flour ready - for Dusting
o Place all of the DRY Ingredients (as above) right into a large Bowl and stir together
o Create a large hole within the center from the DRY mixture:
o Stir within the melted Butter Treacle/Buttermilk mixture, along with the Beaten Egg / Buttermilk mixture. Combine well, but don't over-stir, to create a loose ‘sticky’ dough
o Only when needed - add extra Milk (at 70 Degrees)
Don't result in the mixture too wet, or even the Loaf is going to be too flat. Give a little Coarse flour as needed
o Tip the sticky dough onto a gently floured work surface
o Knead for just one minute, then shape right into a large ball having a taut, smooth top
o Put the dough on the baking tray, and mud very generously using the Coarse Irish or any other Flour
o To create a Traditional mix within the Loaf, have a wooden spoon, dust the entire handle with Flour to prevent ‘sticking’, then - holding it horizontally within the bread, push it lower until almost touching the baking tray at the end. Repeat having a line at right angles for this
o Dust with a lot of Coarse flour then bake within the oven for 3040 minutes [Test at 30/35 minutes] or before the bread has risen nicely, is well browned, and also the dough inside in which the mix is made isn't moist.
Lightly break the Quarters apart, and then leave to awesome just a little. Serve fresh with butter and jam
This Bread freezes perfectly, and it is best soon after baking but leftovers continue to be excellent following day, as well as make excellent toast !
