"His creative, imaginative cuisine has its roots in logic commonsense, craft skills of the highest order, and a focus on raw materials of the finest qualities...."
MY BOOK
Full on Irish
Available Now
to buy online
Great Family Food
Available Now
to buy online
you are here: > Home > recipes > recipe of the week
Traditional Brown Soda Bread
Everybody has their own unique recipe for brown bread and this is mine. This bread has a nice firm and crusty exterior and a nice spongy centre which makes it nice and moist. Sometimes I add in some pine nuts, sesame, pumpkin, sunflower, fennel, and caraway seeds for a healthy crunchy finish. Diced dried apricots and sultanas add an unusual finish to the bread also.
12ozs/350g wholemeal flour
2ozs/50g plain flour
2oz/50g porridge oats
Pinch salt
2 level teaspoon bread soda
2 large eggs
1 dessertspoon of sunflower oil
18flozs/500ml buttermilk.
Preheat the oven to 170C/325F/Gas Mark 3
Put the flours, sieved bread soda, salt and porridge oats into a large mixing bowl and well them well.
In a separate bowl beat the eggs together with the oil and add to the dry mixture.
Next mix in the buttermilk and get the mix to a "sloppy" consistency.
Pour into a 2lb loaf tin and smooth the top of the bread with a wet spoon.
Sprinkle some seeds or porridge oats on top of the bread and bake in the oven for 1 hour.
After the hour has elapsed remove the bread from the tin and return to the oven to bake for a further 20 minutes.
Remove from the oven and allow the bread to cool down.
Additional Notes:
2 tablespoons treacle in the wet mix makes darker & sweeter bread.
This bread stays fresh for about 4-5 days.
It can be successfully frozen.
The mixture can be spooned into muffin tins and baked (approx 25-30 minutes @ 180C)
Fresh milk mixed with lemon juice or natural yoghurt could also be used.
