A taste of Ireland - Bread with no waiting or kneading.
12oz wholemeal flour
4 oz plain flour
425ml soured Oatly (soya/rice milk work but Oatly gives best results)
1 tsp bicarbonate soda & 1 tsp salt
1 tbsp vinegar or lemon juice
1. Add vinegar/lemon juice to milk and leave to sour for 20 mins
2. Preheat your oven to 220 C
3. Mix dry ingredients in a large bowl & make a well in the centre
4. Add the soured milk gradually
5. Mix liquid into dry ingredients by hand. Make a claw with your hands and rotate in circles until the dough comes together.
6. The dough should be wet but not too sticky or too dry , add extra milk or flour as necessary
7. Turn dough out onto a floured surface and shape into a round (minimise kneading to get the bread in shape, as this will only compact the dough as there is no yeast to help it rise)
8. Once shaped score a deep cross on the top of the loaf and prick each quarter once with a fork. This helps the bread cook evenly.
9. Put bread on a floured baking tray and place on centre shelf of oven for 10 mins. The initial high temperature creates a lovely crust.
10. Reduce heat to 200 C. Bake another 30 mins, until a knife into the centre comes out clean & the base sounds hollow when tapped.
-I leave mine in the oven to cools to ensure itís cooked through.
-Serve warm or leave to cool and freeze in foil in the freezer. Defrost overnight in foil and warm in the oven if desired.
-The recipe doubles easily if you want to freeze one for another day.