In reality this is simply a classic Irish soda bread with a bit of bacon, leek and good strong Welsh cheddar thrown in for good measure! The leek and Welsh cheddar are what make it a Welsh soda bread!
275g wholemeal flour (I used spelt wholemeal for its nutty flavour)
75g plain flour
1tsp bicarbonate of soda
1 ½ tsp salt
1 x 284ml carton buttermilk
100g strong Welsh cheddar
3 rashers of bacon
The green part of a medium leek
Cut the bacon rashers into strips and dry-fry until crisp, leave to cool and then chop finely.
Halve the leek lengthways, half lengthways again and then slice across to dice fairly small and then cook in appx 1tsp of butter for a few minutes until softened and starting to brown. Add the finely chopped bacon and combine.
Grate the cheese and add to the cooled leek and bacon mixture.
Combine the flours in a mixing bowl with the oatmeal, salt, sugar and bicarb. Stir in the cheese and bacon mixture.
Beat the egg in a large-ish basin and then add the buttermilk and mix well together then add to the flour and cheese mixture. Mix together gently and then tip onto a well floured worktop, shape into an oval and pop onto a greased baking sheet.
Brush with a little milk and then scatter a little more grated cheese over the top.
Bake at 190oC for 50 – 60 minutes.
(190oC / 375oF / gas mark 5)