Irish Country Bread Free Snout

Summary

Prep Time	5 mins
Cook Time	30 mins
Total Time	35 mins
Course	Breakfast
Cuisine	European
Servings (Default: 1)

Ingredients

500 ml buttermilk
100 g spelled flakes, coarse to very fine, to taste
100 g bran (spelled bran)
250 g wholemeal spelled flour
150 g spelled flour
1 teaspoon, heaped sea salt
1 teaspoon, heaped baking soda

Instructions

Preheat the oven to 180 ° C (hot air). Put the dry ingredients in a bowl and mix together. If you want, you can vary the quantities, it is important that the total amount of dry ingredients is 600 g.
Then add the salt and baking soda and pour the buttermilk over it. Knead into a dough with your fingers, it will remain sticky until the end, but should stick together (i.e. form a mass).
Place immediately on a baking sheet lined with baking paper, as the baking soda begins to float in contact with the liquid. If necessary, smooth the surface with your damp hands. Put the baking sheet in the oven on the lowest rack and bake for about 30 minutes. The bread is ready when it sounds hollow. Let cool down and enjoy.
Unfortunately, the bread is very difficult to cut warm, but it still tastes good after a few days. Be careful, however, it tends to get moldy. Horses like to eat it dry!
Of course you can also use wheat flour or rye or other grains, but spelled is also very good if you have allergies to these grains. It tastes good with cheese, sausage but also with jam. Is generally fine-crumbly and hard butter takes it badly.

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