This is the first bread I’ve ever made and I can honestly say it turned out perfect first time. I had my biggest food critic – my dad- sampling it, who when it comes to any sort of wheaten or soda bread can’t help but compare it to my late nanny’s, which was always amazing! In his words, it’s almost as good as nanny’s – anything that has a scratch on her baking is a massive compliment! I’ve made it so many times since, added sunflower seeds and pumpkin seeds into the mix, doubled the mixture to make an extra for the freezer – it’s that good! Jamie Oliver has in his list of ingredients to use either buttermilk or natural yoghurt, I’ve tried both but the natural yoghurt gives the best texture, although you may need to add a few more spoonfuls into the mix that the ingredients specifies. I love a chunk of this with a bowl of soup, or topped with cream cheese and smoked salmon, or toasted and topped with a good dollop of strawberry jam- either way, it’s an absolute winner!
250g wholemeal flour, plus extra for dusting
100g rye flour
50g porridge oats
1 tsp bicarbonate of soda
1 large egg
300ml natural yoghurt
1. Preheat the oven to 190 degrees. Place both flours, the oats, bicarbonate of soda and 1 level teaspoon of sea salt in a large bowl and mix together. In a separate bowl, whisk the egg and yoghurt together, then use a fork to stir the egg mixture into the flour. Once it starts to come together, use your lightly floured clean hands to pat and bring the dough together.
2. Shape the dough into a round ball and place on a lightly floured baking tray, dusting the top lightly with flour, too. Use your hands to flatten the dough into a disc roughly 3cm deep. Score a cross or star into the top with a knife, about 1/2cm deep, then bake in the centre of the oven for 40 to 45 minutes, or until a firm crust has formed and it sounds hollow when tapped in the bottom.
3. Transfer to a wire cooling rack, and serve slightly warm.