Anna's Baked Bean Tin Soda Bread
INGREDIENTS
30g salted butter for the bread, plus 60g for the tins
120ml oil
60g flour for the tins
300g coarse wholemeal flour, plus 120g for the tins
½ tsp bicarbonate of soda
1 tsp baking powder
25g demerara sugar
1 tsp fine sea salt
1 free-range egg, lightly beaten
300ml buttermilk
Optional toppings:
Cottage cheese
Mackerel
Smoked salmon
Cream cheese
Dill
Chives
Lemon zest
Chillies
Black pepper
METHOD
1. Preheat the oven to 220C/200C fan. Whisk 60g butter, 120ml oil and 60g flour, and then brush the tins with this mixture.
2. Melt the remaining 30g butter and leave it to cool slightly.
3. Put all the dry ingredients in a large bowl and mix well, then add the cooled melted butter, egg and buttermilk, then mix again. Your mix should be wet and it should drop off the spoon.
4. Divide the dough between the prepared tins and bake for 10 minutes, then reduce the oven temperature to 180C/160C and cook for a further 35 minutes.
5. Take the bread out of the tins and allow to cool.
6. For the toppings, mix together some mackerel and cream cheese and put on top of your bread with some dill and lemon zest, or you can top with cream cheese, smoked salmon and chives or cottage cheese, black pepper and chillies.
