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.
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)
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)
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)