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    Ploughman’s lunch with soda bread

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    Ploughman’s lunch with soda bread

    • Preparation time: 20 minutes
    • Cooking time: 50 minutes + cooling
    • Total time: 1 hour 10 minutes + cooling

    Serves: 4


    250g dark rye flour, plus extra for dusting
    100g self-raising flour
    1 tsp bicarbonate of soda
    ½ tsp fine sea salt
    284ml tub buttermilk
    1 tbsp black treacle

    4 thick slices roast ham
    4 thick slices Lincolnshire Poacher or vintage Cheddar
    1 medium pork pie, quartered
    4 sticks leafy celery
    2 apples, Braeburn or Cox, quartered and cored
    8 pickled onions
    1 bunch radishes, washed and trimmed
    Salted butter


    1. Preheat the oven to 200°C, gas mark 6 and put a heavy non-stick baking sheet in the oven to heat. Combine the flours, bicarbonate of soda and salt in a large bowl and make a well in the centre.

    2. In a separate bowl, whisk together the buttermilk and treacle then pour into the well. Stir to combine then use your fingertips to bring together to make a smooth, sticky dough. Roll into a ball, flatten down slightly then transfer to the hot baking sheet. Dust the top with rye flour then cut a cross in the top of the dough, around 2cm deep.

    3. Bake for 50 minutes then turn out and cool on a wire rack. Slice the bread and arrange on a large platter with the remaining ingredients and serve.

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