400g fine wholemeal flour
130g plain white flour
30g pinhead (nibbed/kibbled) oats- use more jumbo oats if unavailable
30g jumbo oats
1tsp bread soda (heaped)
1tsp salt (heaped)
70ml sunflower oil (I've never tried it, but regular vegetable oil might work too)
550ml buttermilk (if you want to make this vegan or dairy-free, replace buttermilk with 275ml water & 275ml soymilk curdled with a squeeze of lemon juice)
A handful of toppings: oats/pinhead oats/pumpkin seeds/sesame seeds
Preheat your oven to 350 degrees F. Brush baking tray with oil. Into a large mixing bowl, sift the brown and white flour and the bread soda. Add the wheatgerm, nibbed oats, jumbo oats and salt and combine thoroughly. Next, stir in the oil and distribute evenly.
Now make a well in the centre of the dry mix. If using buttermilk, pour it into the well. If using soymilk, first curdle the milk with lemon juice and the pour it, along with the water, into the well. Use your hand to gently fold the milk into the flour. It is important not to over-mix your soda bread, so use as little mixing as possible to bring everything together. It will be of quite a sloppy consistency.
Turn dough out onto a floured surface and gently knead it into a round loaf. Use a knife to score a criss-cross shape across the top of the bread. Transfer to the flat baking tray and dust with a little flour. Pake in the centre of the oven for 45-60 minutes, until well-risen and browned on top. Turn it out onto a wire rack. Tap the base of the loaf with your fingers. If it makes a hollow sound, the loaf is cooked. Cover with a tea towel and leave on the rack to cool completely before slicing, quarter by quarter.
This recipe is from 'Cornucopia at home: The Cookbook' a collection of recipes from Dublin's Cornucopia Restaurant.