It’s a lovely day here at the Little Mill HQ with temperatures reaching a sizzling 21C, perfect BBQ weather! We Irish are known for our ability to break out the BBQ in a lot less favourable conditions, so why not throw some delicious Irish beef burgers on the grill and wrap them in delicious wholemeal soda bread baps.
You will need:
~ 200 g The Little Mill Stoneground Wholemeal Flour
~ 250g Strong White Flour
~ 1 tsp of bicarbonate of soda
~ 1 large free range egg
~ 350 ml of buttermilk
~ 2tbsp of rolled oats
Method
~ Pre heat the over to 200C/Gas Mark 7 and dust a large baking sheet with flour
~ In a large mixing bowl, combine together the flours and bicarbonate of soda and make a wekk. Measure the buttermilk into a pyrex jug and then crack in the egg whisk to combine.
~ Pour the mix into the well and then using a wooden spoon, bring the mix together with the dry ingredients until you have a dough.
~ Form six little palm sized buns and place on the baking sheet and sprinkle with rolled oats.
~ Transfer to the oven for 40 minutes.
~ Remove from the oven and set on a wire wrack to cool completely.
Courtesy of Donal Skeehan - www.donalskehan.com