Ingredients

Method

• 250 g Nutty Wheat flour
• 250 g cake flour, plus extra for dusting
• 1 t bicarbonate of soda
• 1 t sea salt
• 25 g cold butter, cubed
• 2 cups buttermilk
• 1 Roydon Camembert wheel
• 6 fresh thyme sprigs
• 2 T runny honey

Method

Ingredients

Preheat the oven to 190°C.

Place all the dry ingredients in a bowl, then rub in the butter using your fingertips. Once the mixture resembles breadcrumbs, add the buttermilk.

Cut the mixture using a butter knife while adding a little water (if necessary) to make a soft, thick dough. Divide the mixture in half, shape into balls and place on a baking tray. Cut a deep criss-cross pattern into the top of each ball.

Lightly dust the breads with flour and bake for 35 minutes, or until golden and cooked through. Remove from the baking tray and leave to cool for 10 minutes.

Sprinkle half the thyme over the Camembert and bake for 8 minutes, or until bubbling. Drizzle with honey and serve hot with the remaining thyme and the soda bread.

“Avoid using your hands to bring the dough together as this could make it too warm and overwork it. Instead, run a butter knife from one side of the mixture to the other.”