This is the Scottish version of the famous Irish soda bread - and originates from Lorn in Argyllshire.
8 oz plain flour sifted
2 oz malted wholmeal flour
4 oz wholemeal flour
2 oz rolled oats (reserve a few for the topping)
1 teaspoon of salt
2 teaspoons bicarbonate of soda
1.5 oz butter, cubed
4 oz cooked, mashed potatoes
1 tablespoon of heather honey
Half pt of buttermilk
For the glaze
1 tablespoon of heather honey with one tablespoon of water.
Preheat the oven to 400F/200C/Gas mark 6
Put the flours, oats salt and bicarb into a processor. Mix well. Pulse in the butter, followed by the potatoe and honey.
Transfer to a large bowl and add sufficient buttermilk to make a soft dough. Knead until smooth. Shape the dough into a long oval shape, making sure that it is not less than 1 inch thick. Place on a lightly oiled baking sheet.
Using a floured wooden spoon make indents along the top of the loaf.
Make the glaze by mixing the honey and water together. Brush the glaze lightly over the loaf and sprinkle with the reservfed oats.
Bake in the preheated oven for about 40-45 minutes, until brown and wel risen.
Transfer to a wire rack to cool.
My family love to eat this whilst it's still warm and with lots and lots of good, local butter and then smothered in home-made jam or local heather honey!
8 oz plain flour sifted
2 oz malted wholmeal flour
4 oz wholemeal flour
2 oz rolled oats (reserve a few for the topping)
1 teaspoon of salt
2 teaspoons bicarbonate of soda
1.5 oz butter, cubed
4 oz cooked, mashed potatoes
1 tablespoon of heather honey
Half pt of buttermilk
For the glaze
1 tablespoon of heather honey with one tablespoon of water.
Preheat the oven to 400F/200C/Gas mark 6
Put the flours, oats salt and bicarb into a processor. Mix well. Pulse in the butter, followed by the potatoe and honey.
Transfer to a large bowl and add sufficient buttermilk to make a soft dough. Knead until smooth. Shape the dough into a long oval shape, making sure that it is not less than 1 inch thick. Place on a lightly oiled baking sheet.
Using a floured wooden spoon make indents along the top of the loaf.
Make the glaze by mixing the honey and water together. Brush the glaze lightly over the loaf and sprinkle with the reservfed oats.
Bake in the preheated oven for about 40-45 minutes, until brown and wel risen.
Transfer to a wire rack to cool.
My family love to eat this whilst it's still warm and with lots and lots of good, local butter and then smothered in home-made jam or local heather honey!
