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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 Doesn’t Need To Be A Chore.

Choosing to eat healthily has great benefits and is becoming a more popular way of life. The overall economy is affected by the number of men and women who are suffering from diseases such as hypertension, which is directly associated with poor eating habits. Even though we’re incessantly being encouraged to follow healthy eating habits, it is also easier than ever to depend on fast food and other convenience items that are not healthy for us. In all likelihood, a lot of people believe that it takes a lot of work to eat healthily and that they will have to drastically alter their way of life. Contrary to that information, individuals can alter their eating habits for the better by making several modest changes.

The first change you need to make is to pay more attention to what you buy when you go to the grocery since it is likely that you are inclined to pick up many of the things without thinking. For instance, has it crossed your mind to check how much sugar and salt are in your preferred cereal? A superb healthy alternative can be porridge oats which have been proven to be beneficial for your heart and can give you good sustainable energy each day. Mix in fruits or spices to improve how the oatmeal tastes and now you have a breakfast that can become a usual part of your new healthy eating plan.

Thus, it should be somewhat obvious that it’s not at all hard to add healthy eating to your life.

We hope you got insight from reading it, now let’s go back to stilton & walnut soda bread recipe. To make stilton & walnut soda bread you only need 10 ingredients and 6 steps. Here is how you achieve that.

The ingredients needed to prepare Stilton & Walnut Soda Bread:
  1. Provide 250 g wholemeal flour
  2. Get 100 g plain flour, plus extra for dusting
  3. Get 50 g pinhead oatmeal
  4. Take 1 tsp Bicarbonate of soda
  5. Take 1 tsp salt
  6. Take 1 tsp sugar
  7. Get 1 large egg
  8. Provide 300 ml buttermilk (if you can't find buttermilk, you can use 330ml of natural yoghurt. I like to use YEO Natural)
  9. Use 100 g walnut pieces
  10. Take 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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