Soda type breads are a great way to use up old milk, and don’t need yeast.
This recipe comes from an old book of mine entitled the Irish Baking Book – no sign of it on Amazon or anywhere else, but it has a lot of recipes from my childhood in it. I have no idea why this is called “nutty”, but it is gorgeous nonetheless.
We had it with scrambled eggs, the last of the mushrooms, and bacon for Sunday brunch, and then used what was left for lunch today – I had it with egg mayo, and Pete did something with cheese and a kabanos sossidge. Lets not go there.
175g wholewheat flour
75g strong white (bread) flour
1/2 tsp sugar
1/2 tsp salt
1 heaped tsp baking powder
250ml buttermilk (if you don’t have it, just use half and half milk/yogurt)
Put the oatmeal, flours, sugar and baking powder into a bowl and mix together. Add the buttermilk. Mix everything with a wooden spoon, and knead slightly (or do what I do – Kitchenaid with a dough hook!)
Place the dough in a small greased loaf tin, and bake at 200C/gas 6 for 30-35 minutes.
The recipe says “eat withiin 24 hours” – you’ll have trouble keeping it that long!