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Stilton & Walnut Soda Bread
Stilton & Walnut Soda Bread

Before you jump to Stilton & Walnut Soda Bread recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Thing To Follow.

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If you want to see results, it is definitely not essential to drastically alter your eating habits. It’s not a bad idea if you want to make big changes, but the most vital thing is to bit by bit switch to making healthier eating choices. Soon enough, you will probably see that you will eat more and more healthy food as your taste buds become accustomed to the change. As you continue your habit of eating healthier foods, you will find that you won’t want to eat the old diet.

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We hope you got benefit from reading it, now let’s go back to stilton & walnut soda bread recipe. You can have stilton & walnut soda bread using 10 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to cook Stilton & Walnut Soda Bread:
  1. Provide 250 g wholemeal flour
  2. Prepare 100 g plain flour, plus extra for dusting
  3. Use 50 g pinhead oatmeal
  4. You need 1 tsp Bicarbonate of soda
  5. You need 1 tsp salt
  6. You need 1 tsp sugar
  7. Prepare 1 large egg
  8. Take 300 ml buttermilk (if you can't find buttermilk, you can use 330ml of natural yoghurt. I like to use YEO Natural)
  9. Get 100 g walnut pieces
  10. Get 200 g stilton, crumbled
Steps to make Stilton & Walnut Soda Bread:
  1. Preheat the oven to 190 degrees. - Place the flours, oatmeal, bicarb, sugar and salt into a large bowl and mix together. Add the walnuts and stilton and stir gently.
  2. In a separate bowl, use a balloon whisk to beat the egg and buttermilk together.
  3. Make a well in the centre of the flour mixture and pour in half the buttermilk/egg mixture. Using the fingers of one hand, draw the flour into the buttermilk mixture. Continue to add the buttermilk mixture until all the flour has been incorporated and you have a sticky dough. You may not need to use all of the buttermilk mixture, as different flours absorb less than others.
  4. Tip the dough onto a floured surface, shape into a ball and then flatten slightly. Place onto a large baking tray lined with baking parchment. Use a sharp knife to mark the loaf into quarters, cutting deeping into the dough but not quite through the base. Dust the top of the loaf with flour. For best results, leave the bread on the baking tray for 30 minutes to allow the bicarb to activate before baking.
  5. Bake for 30-35 minutes until the load is golden brown and sounds hollow when tapped on the base. You can carefully cut along one of the seams to see if the inside is cooked through; if not, put the loaf back in the oven for 5 minutes or so.
  6. Transfer the soda bread to a wire rack and leave to cool completely.

Those made with rich autumn milk are thought best, hence why stilton is so featured at Christmas time. Stilton is unique among blue cheeses as it has a very long, slow set. It is pierced at four weeks before maturing for a further eight, in order to develop its blue and break down the curd. Today, only five producers of Stilton remain. Stilton is at its best between November and April.

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