Makes 1 loaf
4 tablespoons butter, melted and cooled, plus more for the tin
240 grams (2 cups) stone ground whole wheat flour
60 grams (½ cup) regular flour, plus more for the tin
1 ½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
1 tablespoon diced chives, plus more for garnish
225 grams (2 cups) grated Irish cheddar cheese
2 eggs
240 ml (1 cup) buttermilk
Butter for serving
Heirloom tomato, sliced
Sea salt for garnish
Dill leaves for garnish
Preheat the oven to 180 degrees C (350 F, gas mark 4), and butter/flour a loaf tin.
Add stone ground flour, regular flour, baking powder, baking soda, salt, and chives to an electric mixing bowl and mix well. Then add the Irish cheddar and mix lightly together.
Add eggs and buttermilk to a separate bowl, and whisk together. Then add this to the dry batter and slowly mix to combine. Pour batter evenly into the loaf tin. Bake for 45-55 minutes, or until a cake tester comes out clean.
Cut the loaf into thick slices, and serve warm with butter spread on top. Then top with a slice of beautiful heirloom tomato. Garnish with sea salt, dill leaves, and diced chive. Cut in half diagonally and enjoy with a warm cup of tea.
