Weston’s Rosemary Soda Bread
- 2 cups wholewheat flour
- 1 cup flour
- 1 Tbsp salt
- 1 Tbsp sugar
- 2 tsp baking soda
- 2 Tbsp shredded fresh rosemary
- 1 cup milk
- 1/4 cup cream
Preheat the oven to 425 degrees. Sift the dry ingredients into a bowl.
Stir in the rosemary and add enough milk and cream to make a soft dough. Knead for about 4 minutes.
Shape the dough into a round loaf and place on a lightly oiled cookie sheet.
Cut a deep cross in the top. Bake in the oven for ~40 minutes, or until the loaf is well risen and sounds hollow when tapped on the bottom. I baked mine for around 34 minutes.
Cool on a wire rack. Serve with Balsamic and Oil or Butter and Rosemary.