BAL­LY­MALOE IR­ISH SODA BREAD

The Star Early Edition - - ANGELA DAY VERVE -

Makes 1

430ml whole­wheat flour 430ml cake flour 5ml salt 5ml bi­car­bon­ate of soda 400-470ml but­ter­milk Sift the dry in­gre­di­ents into a large, wide bowl. Make a well in the cen­tre and add most of the but­ter­milk.

Hold your hand in an open claw shape and mix the dry in­gre­di­ents into the but­ter­milk. Add the rest of the but­ter­milk if nec­es­sary un­til the mix­ture forms a soft ball. Do not knead.

Turn the dough out onto a floured sur­face and form gen­tly into a round. Trans­fer to a bak­ing tray lined with bak­ing pa­per. Mark a cross on the top.

Bake at 200°C for 15 min­utes, then turn down the heat to 180°C and bake for another 30 min­utes un­til the loaf has a nice brown colour and sounds hol­low when tapped.

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