WALNUT AND CHEDDAR LOAF OAF

THIS SAVOURY LOAF is well and truly Irish. It’s hearty, savoury, dense, and offers just the slightest hint of bitterness. Filling and earthy, it’s not bread for the faint of heart, and that’s probably why it’s beloved of my people. A solid staple, it comforts with its wholesomeness while offering a subtle tang from the flavours of the Cheddar and the mustard. Whether you slather slabs of the bread in butter and slices of ham and make a full meal or it, or offer it as an accompaniment to tea or coffee, this bread will linger in the memories of the guests who eat it in your home.

Unsalted Butter 6 Tbs, at room temperature, plus more for buttering pan All-Purpose Flour 1 1/2 cups Wholewheat Flour 1/2 cup Dry Mustard 1 tsp Salt 1/4 tsp Baking Powder 1/2 tsp Baking Soda

1/2 tsp Granulated Sugar 2 tsp Cheddar Cheese 4 oz, grated Chopped Walnuts

1/2 cup Eggs 2 large Low-Fat Buttermilk 1 cup

1 PREHEAT the oven to 375°F. Lightly butter an 8 x 4-inch loaf pan and set it aside.

2 COMBINE the flours, mustard, salt, baking powder, baking soda and sugar in a food processor, then pulse the mixture 4–5 times. Add the butter to the bowl of the food processor and process for another 15 seconds, or until the mixture becomes coarse and crumby.

3 SET aside 1 1/2 Tbs of the cheese and 1 1/2 Tbs of the walnuts for the topping and add the rest to the food processor, pulsing about 10 times, until mixed.

4 IN a small bowl, beat the eggs with a fork, then add the eggs and the buttermilk to the mixture in the food processor, and process for 15 seconds, or until the dough is soft. Pour the dough into the prepared pan and smooth the top with a rubber spatula that has been dipped in cold water. Top with the reserved cheese and walnuts.

5 BAKE for 40–45 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and let cool in the pan on a cooling rack for 15 minutes, then tip out the cake and cool directly on the rack before slicing and serving while still warm, or store in a breadbox or airtight tin for up to 5 days.