Stilton & Walnut Soda Bread. Britain's best-known blue cheese is widely regarded as one of the world's finest. Stilton cheese is produced exclusively in the counties of Derbyshire, Nottinghamshire, and Leicestershire. It is one of the few kinds of cheese that freeze well.
Stilton is a creamy, strong-flavoured British blue cheese.
Discover how to buy the very best stilton, plus how to store, cook and serve it.
Geronimo Stilton is the title character and protagonist of the Geronimo Stilton book series.
You can cook Stilton & Walnut Soda Bread using 10 ingredients and 6 steps. Here is how you cook that.
Ingredients of Stilton & Walnut Soda Bread
- Prepare 250 g of wholemeal flour.
- You need 100 g of plain flour, plus extra for dusting.
- It's 50 g of pinhead oatmeal.
- You need 1 tsp of Bicarbonate of soda.
- You need 1 tsp of salt.
- Prepare 1 tsp of sugar.
- Prepare 1 of large egg.
- Prepare 300 ml of buttermilk (if you can't find buttermilk, you can use 330ml of natural yoghurt. I like to use YEO Natural).
- You need 100 g of walnut pieces.
- It's 200 g of stilton, crumbled.
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Stilton & Walnut Soda Bread instructions
- 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..
- In a separate bowl, use a balloon whisk to beat the egg and buttermilk together..
- 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..
- 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..
- 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..
- Transfer the soda bread to a wire rack and leave to cool completely..
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