an irish soda bread made with a sort of maslin flour
as an irishman i love soda bread. Was brought up on the stuff. Its a great bread and easy to make. The original no knead loaf made by peasants on the hearth, in a pot.
This is a riff on the basic version using a Dan Lepard version of maslin flour which was a medieval flour - a mix of wholemeal, rye, oat and barley flours. Basically anything that was going. Its delicious. The honey and treacle arent necessary but are a good counter to the bitterness of the bread soda.
This only takes just over an hour to make and bake...
75g wholegrain rye
75g rolled oats (blitzed into a flour)
1 tsp salt
1 tsp bread soda/bicarbonate soda
1.5 tsp dark treacle
1.5 tsp honey
450g buttermilk (or a mix of yogurt and whole milk/sour milk)
50g unsalted butter
mix the dry together in one bowl and rub the butter into the flour until it disappears
mix the wet in another bowl
make a well in the dry and pour the wet into it.
mix together until incorporated (its pretty wet and sticky)
pour into a loaf tin or make a cake on a floured pan or pour into a casserole dish.
slash a deep cross on top and cook in an oven for 50 minutes @ 200 - 220 F or until crusty and has a hollow bottom
I cooked mine covered for 30 minutes in a pot and 20 minutes uncovered.
I also put rolled oats on top.
feel free to add toasted seeds into the mix or brush with melted butter afterwards...
this bread dries out quickly so best to keep under a damp tea towel until completely cool