Irish Oatmeal Soda Bread

This is the real thing – proper Irish bread. As it bakes in the oven and the aroma reaches you, close your eyes, picture the beauty of the Irish landscape and dream you're there. It's heaven just spread generously with butter and good jam, or, now that we can buy good Irish cheeses, a chunk of Cashel Blue or Milleens with this bread, as well as a glass of Murphy's, will give you a little taste of that wonderful country, even though you're not there.

Makes 1 loaf, to serve 4-6

Ingredients

6 oz (175 g) wholemeal flour
2 oz (50 g) plain flour
2 oz (50 g) pinhead oatmeal
1 oz (25 g) wheatgerm
1 level teaspoon bicarbonate of soda
1½ level teaspoons salt
1 level teaspoon sugar
1 large egg
10 fl oz (275 ml) buttermilk
a little extra flour for dusting

Pre-heat the oven to gas mark 5, 375°F (190°C).

You will also need a 1 lb (450 g) loaf tin, well greased.

This could not be easier. Begin by placing the dry ingredients in a large, roomy bowl, mix to combine, then beat the egg and buttermilk together and add them to the dry ingredients. Start mixing, first with a fork, then finish off with your hands to form a smooth dough. All you do now is transfer the dough to the loaf tin and level the top. Alternatively, shape into a round about 6 inches (15 cm) across and make a deep cut across it three times, but don't cut all the way through. Sprinkle with flour and bake in the centre of the oven for 50-60 minutes, then turn it straight out on to a wire rack to cool. This is best eaten fresh, but fear not, because the next day or the day after, it makes wonderful toast.

_This recipe is taken from How to Cook Book One.

Note: a user in Canada has contacted us to say that, if you can't find pinhead oatmeal locally, Red River Cereal (a mixture of wheat, rye and flax) gives excellent results. _

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