Wheaten Farls

    • < />

    Wheaten Farls

    Wheaten Farls

    (3)
    20min


    Be the first to make this!

    These wheaten bread soda farls are easy to make. You may need more flour to shape the dough into a circle. Serve warm, buttered with jam. They freeze well and taste delicious toasted.

    Ingredients
    Serves: 4 

    • 250g coarse wholemeal flour, plus more for kneading
    • 1/2 teaspoon salt
    • 1 teaspoon bicarbonate of soda
    • 250ml buttermilk

    Directions
    Preparation:5min  ›  Cook:15min  ›  Ready in:20min 

    1. Preheat heavy based flat griddle or frying pan on medium to low heat.
    2. Place flour and salt in a bowl and sift in bicarbonate of soda. Make a well in the centre and pour in the buttermilk.
    3. Work quickly to mix into dough and knead very lightly on a well floured surface. Form into a flattened circle, about 1cm thick and cut into quarters with a floured knife.
    4. Sprinkle a little flour over the base of the hot pan and cook the farls for 6 to 8 minutes on each side or until brown and hollow when you tap.
    See all 12 recipes

    Recently Viewed

    Reviews and Ratings
    Global Ratings:
    (3)

    Reviews in English (3)

    by
    0

    Hi Padge, the bread mixture is quite wet (which gives it a lovely moist texture when cooked) but if you tip it out of the bowl onto a well floured surface, and then sprinkle more flour on top you should be able to form it into a flat circle. Then divide it in four, flouring your knife each time you cut, and using a flat spatula or flat turner to lift each quarter and place in the pan. Hope you give it another go sometime!  -  04 Feb 2016  (Review from Allrecipes UK & Ireland)

    by
    0

    Tried this recipe and I am stumped it was so wet it looked like runny porridge there is no way you could roll it out to cut in to farls and I used coarse whole meal  -  04 Feb 2016  (Review from Allrecipes UK & Ireland)

    by
    0

    The dough was so wet I had to add another 150 g of flour to get a workable consistency. The result was wonderful; far nicer than the white soda farls I normally make. Can anyone explain why the extra flour was necessary? The only variation on the published recipe was that I used medium rather than coarse wholemeal flour. Thanks Ita, really great bread  -  29 Jul 2015  (Review from Allrecipes UK & Ireland)

    Write a review

    Click on stars to rate