Wholemeal Soda with Hegarty’s Cheddar, Bara Brith and Garlic and Olive White Soda


Wholemeal Soda with Hegarty’s Cheddar

Ingredients

225g wholemeal flour
225g plain flour
1 tsp salt
1 tsp bicarbonate of soda
150g of Hegarty’s cheddar
25g butter
1 egg
375-400ml buttermilk

Method

  1. Preheat the oven to 220°C/200°C Fan/Gas 7.
  2. Sift together the flours, 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.
  3. In another bowl, whisk the egg with the buttermilk. 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 a round. Cut a cross on top.
  5. Place on a baking tray and bake in the preheated oven for 15 minutes, then turn down the heat to 200°C/180°C Fan/Gas 6 and cook for 30 minutes more. Allow to cool on a wire rack.



Bara Brith

Ingredients

450g self-raising flour
1 tsp mixed spice
175g muscavado sugar
1 large egg
1 tbsp orange zest
2 tbsp marmalade
300ml cold Rooibos tea
375g mixed, dried fruit
75g dried apricots
50g Honey
2lb loaf tin
  
Method
  1. Soak dried fruit and apricots in cold tea overnight.
  2. Following day, mix together the sugar, egg, marmalade and zest, add to the fruit. Sift in the flour and spice, and mix well.
  3. Pour the mixture into a buttered loaf tin, 1.2L/2pt. Bake in a preheated oven at 160°C / 150(Fan) (325°F) gas3 for about 1.5 hours. 



Garlic and Olive White Soda

Ingredients

450g plain flour
1 tsp caster sugar
1 tsp bicarbonate of soda
1 tsp sea salt
400ml buttermilk
4 garliccloves
100g of chopped black pitted kalamata olives
Bunch of basil
2lb loaf tin

Method

  1. Preheat the oven to 220°C/200°C Fan/Gas 7.
  2. Sift together the flours, salt and bicarbonate of soda in a large bowl. Add the butter and rub into the flour mix until it resembles breadcrumbs. With a pestle & mortar grind up basil and garlic. Make a well in the centre, adding basil and garlic as well as chopped olives.
  3. In another bowl, whisk the egg with the buttermilk. 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 bake a buttered loaf tin.
  5. Bake in the preheated oven for 15 minutes, then turn down the heat to 200°C/180°C Fan/Gas 6 and cook for 30 minutes more. Allow to cool on a wire rack.

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