IRISH COOKING CLASS // Dingle Cookery School

Preheat the oven to 425°F (220°C).

In a large bowl, combine whole wheat flour, baking soda, and salt.

Mix the dry ingredients until well combined.

Create a well in the center of the dry mixture.

Pour in the buttermilk and water into the well.

Stir gently with a wooden spoon until a soft dough forms.

Turn the dough out onto a floured surface.

Knead lightly for about 1 minute until just combined.

Shape the dough into a round loaf, about 1.5 inches thick.

Place the loaf on a baking sheet lined with parchment paper.

Cut a deep cross into the top of the loaf with a sharp knife.

Bake in the preheated oven for 30-35 minutes until golden brown.

Check for doneness by tapping the bottom of the loaf; it should sound hollow.

Remove from the oven and let cool on a wire rack before slicing.

Equipment Needed

Dietary

Allergens