This is based on a traditional soda bread recipe but with the addition of light rye flour or, and this is my favourite, Orcadian 'Bere' flour. Delicious fresh, with marmalade or cheese, good toasted the next day.
350g strong white flour
150g light rye or bere flour
1 heaped teaspoon cream of tatar
1 heaped teaspoon bicarb of soda or baking powder
300-350 mils milk (traditionally you use butter milk, I just use UHT semi-skimmed and the result is always delicious
0.5 teaspoon rock salt
Pre-heat the oven to Gas Mark 5. Mix all the ingredients in a bowl to form a smooth dough. Add a little more or less milk depending on the flour. Knead briefly on a floured work surface. Place a silicone sheet or paper on a flat baking tray. Shape the dough into a flat cake about 4cm thick. Then cut the cake into quarters and separate on the baking tray.
Back at Gas Mark 5 for 30 minutes. Eat fresh, delicious with marmelade or cheese.
Added by: Jenny Eades
We are beyond excited to announce the launch our first cookbook with Headline Publishing.
“A Handful Of Flour” explores a myriad of flours and their different flavours, in a selection of well-worked classic recipes with a fresh and contemporary twist.
More than just a baking book, this is a book to introduce you to cooking with flour in general, from popular and classic varieties to ancient grains and gluten free flours.