Makes 1 medium loaf This Irish bread is one of the simplest to make, with no yeast, a quick mix by hand and a short resting time. The cross on top was originally made to ward off the devil and protect the household.
250g coarse wholemeal flour 250g self-raising flour, plus extra for dusting 80g coarse oatmeal, plus extra for dusting
Preheat the oven to 200°C, gas mark 6. Line a baking tray with baking paper.
In a large bowl, gently mix both flours, the oatmeal, bicarbonate of soda and salt together to loosely combine.
Pour in the black treacle, buttermilk and water, then mix together until a wet sticky dough is formed.
Rub your hands with some flour, then bring the dough together into a ball and place 6g bicarbonate of soda 12g fine sea salt
25g black treacle
1 tsp olive oil
on the prepared baking tray.
Rub the oil all over the top of the dough and sprinkle heavily with coarse oatmeal. Cut a cross through the dough about a quarter of the way through, using a serrated knife, then leave to rest for 8 minutes.
Bake in the preheated oven for 40 minutes, until bloomed out like a flower and golden brown. Remove from the oven and place on a rack to cool.