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Stilton & Walnut Soda Bread cuisine is really a dish that’s classified as an easy task to make. through the use of elements that exist around you very easily, it could be created by you in simple actions. You may make it for family or friends events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Stilton & Walnut Soda Bread dishes you make.
Alright, don’t linger, let’s plan this stilton & walnut soda bread formula with 10 substances which are surely easy to acquire, and we have to process them at the very least through 6 measures. You should invest a while on this, so the resulting food could be perfect.
Ingredients Stilton & Walnut Soda Bread:
- Take 250 g of wholemeal flour
- Get 100 g for plain flour, plus extra for dusting
- Provide 50 g - pinhead oatmeal
- Get 1 tsp Bicarbonate of soda
- Need 1 tsp of salt
- Get 1 tsp of sugar
- Make ready 1 large egg
- Prepare 300 ml buttermilk (if you can't find buttermilk, you can use 330ml of natural yoghurt. I like to use YEO Natural)
- Need 100 g walnut pieces
- Get 200 g of stilton, crumbled
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Stilton & Walnut Soda Bread process:
- 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.
- In a separate bowl, use a balloon whisk to beat the egg and buttermilk together.
- 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.
- 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.
- 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.
- Transfer the soda bread to a wire rack and leave to cool completely.
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