Side Dish
Irish Soda Bread
Method
Set EGG for indirect cooking at 191°C.
Combine all-purpose flour, whole wheat flour, baking soda, salt and ginger in a large bowl; mix well.
Add buttermilk and molasses and mix well.
Combine to make a dry, rough dough; add additional buttermilk if needed.
Transfer dough to a Dough Rolling Mat or a lightly floured surface. Knead 8 to 10 times until smooth, don’t overknead.
Shape dough into a round loaf 3cm thick. Cut halfway through the dough, scoring the dough into quarters.
Dust dough with flour.
Place on a Pizza/Baking Stone and add to the EGG.
Bake about 35 minutes or until bread sounds hollow when tapped.
Remove to cooling rack to cool slightly. Serve warm with Irish Stew.
