Ingredients

• 2 cups all-purpose flour
• 1 cup whole wheat flour
•  tsp baking soda
• ½ tsp salt
  ½ tsp ground ginger
• 1¼ cups buttermilk, plus extra if needed
• 3 tbsp molasses

Instructions

1. Set EGG for indirect cooking at 191°C.
2. Combine all-purpose flour, whole wheat flour, baking soda, salt and ginger in a large bowl; mix well.
3. Add buttermilk and molasses and mix well.
4. Combine to make a dry, rough dough; add additional buttermilk if needed.
5. Transfer dough to a Dough Rolling Mat or a lightly floured surface. Knead 8 to 10 times until smooth, don’t overknead.
6. Shape dough into a round loaf 3cm thick. Cut halfway through the dough, scoring
   the dough into quarters.
7. Dust dough with flour.
8. Place on a Pizza/Baking Stone and add to the EGG.
9. Bake about 35 minutes or until bread sounds hollow when tapped.
10. Remove to cooling rack to cool slightly. Serve warm with Irish Stew.