Stilton & Walnut Soda Bread
Stilton & Walnut Soda Bread

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Alright, don’t linger, let’s practice this stilton & walnut soda bread formula with 10 substances which are undoubtedly easy to have, and we have to process them at the very least through 6 ways. You should expend a while on this, so the resulting food could be perfect.

Composition Stilton & Walnut Soda Bread:
  1. Make ready 250 g of wholemeal flour
  2. Prepare 100 g for plain flour, plus extra for dusting
  3. Need 50 g for pinhead oatmeal
  4. Take 1 tsp for Bicarbonate of soda
  5. Take 1 tsp - salt
  6. Need 1 tsp sugar
  7. Require 1 - large egg
  8. Make ready 300 ml buttermilk (if you can't find buttermilk, you can use 330ml of natural yoghurt. I like to use YEO Natural)
  9. Require 100 g walnut pieces
  10. Take 200 g of stilton, crumbled

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Stilton & Walnut Soda Bread instructions:
  1. Preheat the oven to 190 degrees. - Place the flours, oatmeal, bicarb, sugar and salt into a large bowl and mix together. Add the walnuts and stilton and stir gently.
  2. In a separate bowl, use a balloon whisk to beat the egg and buttermilk together.
  3. Make a well in the centre of the flour mixture and pour in half the buttermilk/egg mixture. Using the fingers of one hand, draw the flour into the buttermilk mixture. Continue to add the buttermilk mixture until all the flour has been incorporated and you have a sticky dough. You may not need to use all of the buttermilk mixture, as different flours absorb less than others.
  4. Tip the dough onto a floured surface, shape into a ball and then flatten slightly. Place onto a large baking tray lined with baking parchment. Use a sharp knife to mark the loaf into quarters, cutting deeping into the dough but not quite through the base. Dust the top of the loaf with flour. For best results, leave the bread on the baking tray for 30 minutes to allow the bicarb to activate before baking.
  5. Bake for 30-35 minutes until the load is golden brown and sounds hollow when tapped on the base. You can carefully cut along one of the seams to see if the inside is cooked through; if not, put the loaf back in the oven for 5 minutes or so.
  6. Transfer the soda bread to a wire rack and leave to cool completely.

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