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Soaked Grain Irish Soda Bread

Soaking the grains not only improves the flavour but also makes the grains easier to digest, because the soaking process neutralises the phytic acid. This is a favorite in our house and I usually have to double up the recipe as one loaf always get finished off within a day. It also freezes well.

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225g organic stone ground white flour
225g organic stone ground whole meal flour
6g sea salt
2 tsp bicarbonate of soda
45g butter
1 Tbsp honey
425ml buttermilk or natural yoghurt

Mix the flours and buttermilk (or natural yoghurt) and leave for 12-24 hours on the counter (24 produces an even better bread.)
After soaking the flours, preheat the oven to 180°C and line a 2lb loaf tin with baking parchment paper.
Melt the butter and allow to cool.
Add the rest of the ingredients, including the melted butter and mix in a mixer on medium low until mixed or with a wooden spoon.
Pour the mixture into the loaf tin and bake for 40min or until well-risen and browned.
Transfer to a wire rack and allow to cool.

Added by: Alta Ridgway

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