Brown Soda Bread

• 175g (6oz) plain flour
• 1 teaspoon salt
• 1 1/2 heaped teaspoons bicarbonate of soda
• 450g (1lb) wholemeal flour, plus a little extra for dusting
• 1 egg
• 400ml (3/4 pint) buttermilk
• 20cm (8in) round cake tin or Swissroll tin

1. 1. Preheat oven to 220u0b0C/425u0b0F/Gas 7. Dust selected tin generously with flour (we always used a Swiss roll tin for this bread).
2. 2. Sieve the plain flour, salt and soda into a large mixing bowl. Add the wholemeal flour and mix well, lifting the dry ingredients just above the bowl's rim in order to circulate air and produce a lighter bread.
3. 3. Beat the egg in a small bowl and beat in the buttermilk. Make a well in the dry ingredients, add the liquid and mix to a soft dough with a wooden spoon or by hand.
4. 4. Bring dough together with flour-dusted fingers and turn out on a lightly floured surface. Knead lightly into the smooth desired shape. If the dough is sticky, dust over a little more flour and knead it in to make it more manageable. Transfer to prepared tin, dust with wholemeal and cut a cross on top with a sharp knife to allow to rise evenly.
5. 5. Bake in preheated oven for 30-40 minutes. Remove from tin and tap the base of the bread. If it sounds hollow it us cooked, if not return to the oven for a few more minutes. Cool on a wire rack before serving with country butter and home-made jam for the full experience.

flour, salt, bicarbonate of soda, wholemeal flour, egg, buttermilk, cake

Taken from www.epicurious.com/recipes/food/views/brown-soda-bread-51224610 (may not work)