The most satisfying bread to dip into soup comes from the Irish who understand the importance for warming themselves through the cold and rainy winters.
298 grams / 2 1/3 cups wholemeal flour
222 grams / 1 1/3 cups + 1 tablespoon plain flour
1 teaspoon sea salt
5 grams / 1 teaspoon baking soda
25 grams / 2 tablespoons butter, room temperature
414 milliliters / 1 3/4 cups buttermilk
1 egg, room temperature
21 grams / 1 tablespoon honey
- Preheat oven to 200ºC/400F and greaseproof a bread tin.
- Sift the flour and baking soda in a bowl. Add the salt and wholemeal flour and stir to combine.
- Add in the butter and cut or rub into the flour until the mixture resembles breadcrumbs.
- In a separate bowl, whisk the buttermilk, honey and egg and until well combined.
- Make a well in the flour and add the buttermilk mixture, folding until a dough is formed.
- Spoon into the bread tin and smooth out.
- Slice a line into the center of the loaf and place in the oven to bake until golden on top, approximately 45 minutes.
- Remove and allow to cool.
- Slice and serve warm.
Adapted from Farmette
- Calories: 185 calories per slice (12 slices per loaf)