Add a little extra flour if you find the dough is too wet and sticky. Using a mature cheddar here makes the loaf even more flavoursome.
Ingredients
Time: 1 hour
Makes: 1 loaf
- 375g plain flour
- 100g wholemeal flour
- 1 tsp baking soda
- 2 tbsp of Dillisk seaweed, ground
- 350ml buttermilk
- 1 large free-range egg
- 200g Irish mature cheddar, grated
- 200g Gubbeen cheese, chopped
- 1 tbsp fresh thyme, in short sprigs
Equipment:
- Loaf tin
Method
- Preheat the oven to 180°C/350°F/Gas Mark 5.
- In a large bowl, add the flours, baking soda and seaweed. Mix together and make a well in the centre.
- In a large jug, add the buttermilk and the egg, giving a gentle whisk. Pour the mix into the well within the large bowl.
- Add in the cheeses, leaving some of the cheddar for later, and most of the thyme. Combine the mix with a wooden spoon until you have a rough dough.
- Turn out the dough onto a lightly floured chopping board and gently knead.
- Add the dough to a loaf tin and brush lightly with any leftover buttermilk/egg mix you have. Add in the remaining thyme sprigs and cheese over the top of the loaf.
- Bake in the oven for 35-40 minutes. Allow to cool before slicing and enjoying with a little butter or an extra slice of Gubbeen cheese!
