Irish Soda Bread, No-kneading wholemeal and oatmeal bread

This week's post and recipe are dedicated to my partner in crime The Entertainment Co-chief Executive, aka Little Bunny, aka Secret Santa.
When I first met you, I couldn't understand either your English accent nor your dry humour, which I've both learnt to love since. 
You have been the kind official banana provider for all the banana breads I've baked for the past 5 years. 
You've supported all my crazy entertainment ideas, and we've had such a good time putting them together.
You were one of the very first people to encourage me to make a blog out of my baking, and so many time did we have fun dreaming about me turning it into a cake shop and you becoming my official British products importer. God knows, maybe one day we'll do it? And even if we don't, the dreaming part has been a great pleasure in itself.

Thank you for everything. I wish you all the best in your new adventures!

Irish Soda Bread 

 (no kneading wholemeal and oatmeal bread)

I absolutely love the crumbly and cakey texture of soda bread. I only recently discovered that it is a bread which dough doesn't require kneading, which makes it really easy and quick to make. With a food processor, it really is a matter of minutes, but by hand, it won't take much longer!  
Ingredients

30g butter
450g wholemeal flour
1 tsp salt
115g oatmeal (I didn't have oatmeal so I processed rolled oats in a food processor for 30sec, which worked perfectly)
11/2 tsp cream of tartar (or baking powder)
1tsp bicarbonate of soda
425ml milk and water (half and half. I used skimmed milk)

Make the Irish Soda Bread

1/ Preheat the oven a 180deg C

2/ In a large bowl, mic flour, salt, oatmeal, cream of tartar and bicarbonate of soda

3/ Using your fingers or in a food processor, rub in the butter until the mixture resemble fine crumbs. add the milk and water, then mix to a soft dough

4/ Turn into a slightly floured surface and knead briefly to a loaf shape or slightly flattened round ball. Deeply score the bread with a sharp knife (I made a cross)

5/ Place the loaf on the prepared baking sheet, place at the bottom of the oven a dish with a few tbsp of water at the bottom (this will create some steam and ensure the bread has a lovely crust) and bake for 30-35min

6/ Eat warm or cold, with sweet or savoury accompaniment.