10tbsp Newgrange Gold Garden Herb & lemon oil Rapeseed oil
2 pounds, plain flour
1 teaspoon baking soda
1 teaspoon salt
5 new potatoes, cooked
1 red onion
Sea salt for sprinkling
Preheat the oven to 200°C
Generously drizzle you baking tin (9x13inch) with half of the Newgrange Gold Garden Herb & lemon oil Rapeseed oil, 5 tbsp
Sift the flour, salt and baking soda into a large bowl and make a well in the centre.
In a measuring jug measure out the butter milk and then crack the egg in, using a fork mix together until fully combined. Pour in the buttermilk to the middle of the well you made, you can leave a couple of ounces aside to add as you need once you bring it together and see how wet it is.
Using one hand with the fingers outstretched like a claw, mix in the flour from the sides of the bowl until the dough comes together. You want this to be a wetter dough then if you were just making a normal soda bread, if necessary, add the remaining buttermilk.
You do not need to shape this dough, you can put it straight from the bowl to the oiled baking tin. Spread it out as close to the edges as you can. Pushing down with your fingertips to make a rough, uneven surface. Place the sliced cooked potato on top along with the onion and rosemary sprigs.
drizzle the bread with Newgrange Gold Garden Herb & lemon oil Rapeseed oil and Sprinkle with the sea salt. Place in the oven, after 15min turn it down to 180C and cook for a further 30min, it should take around 40 – 50 minutes depending on the oven. It is ready once it is golden brown and golden brown and cooked through.