About this recipe: A rustic soda bread with just a touch of mustard to bring out the flavour of the cheese. Delicious with vegetable soup.
Try to handle the dough as little as possible. It's slightly sticky, but if too much flour is added you end up with a rather heavy loaf. Also, you can use only wheat flour but the addition of barley flour just gives it that something extra.
Plain, wholemeal and strong bread flour should all work well in this recipe; try experimenting to find a texture that you find the tastiest. The coarser the flour the more dense and crumbly the final bread will be, the more plain flour you use the lighter the texture will be.
I find ml more useful than grams and it means you don't need to have scales. This recipe shows both ml and g measurements for the flour.
For some reason my original measurement of 300ml flour has been changed to 300g, which is wrong. This amount would give a really heavy and dry load. If you need the measurement in grams, 300ml is 180g. - 31 Jan 2016
I made this soda bread to enjoy with some friends and homemade pumpkin soup. Everyone commented on how nice it was. I did slightly change it to include some onion. - 30 Oct 2016