This is another variation on the classic soda bread recipe, it is however pressed into a more manageable loaf shape, and has a bit of nuttiness to it. This is a proper bread and not a sweet option (though I do have a cake-like version which I will post at another time).
- Plain Flour 250 grams (plus small amount for kneading and for loaf pan)
- Buckwheat Flour 250 grams
- Buttermilk 450 ml
- Bicarbonate (Baking) Soda 1 tsp
- Salt 1 tsp
- Sunflower Oil 1 tsp (plus small amount for loaf pan)
- Slivered Almonds 3 1/2 Tbs
- Almond Butter 1 heaped Tbs
- Almond Essence 1/2 tsp (optional)
Preheat the oven to 200 C /390 F. Lightly grease or oil a loaf pan and dust with plain flour pouring off excess. In a large bowl mix the flours, bicarb, and salt. Then add nut butter and slivered almonds. Mix well. Then add the buttermilk, oil, and essence and stir with a wooden spoon until firm enough to knead by hand. Knead thoroughly adding extra flour if necessary to make a firm but pliable ball. Roll ball into an elongated shape and place into loaf pan, pressing it to fit snugly on all sides. Place loaf pan onto a baking sheet and put into oven for 30 minutes. After baking, remove the loaf from the pan, and gently place it upside down onto the warm baking sheet and return it to the oven. Turn off oven and allow loaf the remain in the cooling oven for 5-10 minutes. Remove from oven, and allow to cool right side up on a wire rack.