This week for recipe Tuesday I am presenting you with a Ham, Cheese & Onion Rye Soda Bread. Yet again an extremely simple but tasty bread, fast to make and even faster to eat. I have also made a change to your traditional soda bread and incorporated rye flour instead of wholemeal flour. Also this week I am introducing my new gif system to help you with the recipe. This bread goes so well with a nice Wensleydale cheese or a hearty vegetable soup.
225g rye flour
225g plain flour
3 turns of pepper mill
1 tsp salt
1 tsp bicarbonate of soda
75g of extra mature cheddar
40g of finely chopped scallions
40g of ham
1. Preheat the oven to 220°C/200(Fan) (425°F), Gas mark 7.
2. Sift together the flours, pepper,salt and bicarbonate of soda in a large bowl. Add the butter and rub into the flour mix until it resembles breadcrumbs. Make a well in the centre, adding grated cheddar, ham and scallions.
3. Add whole egg to the flour mix. Pour most of the liquid into the flour mixture. Mix with your hand adding more buttermilk if necessary. The dough should be quite soft and light, but not too sticky.
4. Turn onto a floured work surface, and gently bring it together into an oblong shape. Cut a slit down the middle.
5. Place on a baking tray and bake in the preheated oven for 15 minutes, then turn down the heat to 200°C / 180(Fan) (400°F), Gas mark 6 and cook for 30 minutes more. Allow to cool on a wire rack.
Thanks for reading,