This nourishing soda bread is very quick and easy lo prepare. Serve it in chunks while still warm, accompanied by lots of unsalted butter.
ONE IMPOUND LOAF
1 teaspoon butter
1 lb. wholemeal flour
4 oz. flour, sifted
1 teaspoon salt
11 teaspoon s bicarbonate of soda
1 teaspoon cream of tartar
10 fl. oz. milk
2 tablespoons treacle or molasses
2 teaspoons wheat germ
Preheat the oven to hot
425 °F (Gas MARK 7,
Grease a large baking sheet with the butter and set aside.
Put the wholemeal flour, sifted flour, salt, soda and cream of tartar into a large mixing bowl. With a wooden spoon, gradually stir in the milk, then the treacle or molasses to form a soft dough. If necessary, add a little more milk to obtain the correct consistency.
Turn the dough out on to a floured board and knead it for 1 minute. Shape the dough into a round shape, approxi-mately U- inches thick and 6-inches in diameter.
Put the loaf on the baking sheet and sprinkle over the wheat germ. With a sharp knife, cut a deep cross on top of the loaf. Place the baking sheet in the oven and bake the loaf for 40 to 45 minutes or until the top is golden brown and the underside sounds hollow, like a drum, when it is rapped with your knuckles.
Remove the loaf from the oven. Transfer the loaf to a wire rack and allow it to cool slightly. Serve warm.