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- Dish type
- Bread without yeast
- Soda bread
- Wheaten soda bread
Being Irish I love wheaten bread and as a Nutritionist/Home economics teacher I have experimented with different recipes until I found one that I could give to my dad to make. I hope you love this bread as much as I do.
29 people made this
IngredientsMakes: 1 loaf
- 350g wholemeal flour mix (see footnote)
- 150g self raising flour
- 60g sea salted butter
- 1 1/4 teaspoons bicarbonate of soda
- 1 1/4 teaspoons baking powder
- 1 1/4 teaspoons himalayan pink salt
- 1 teaspoon mara seaweed kombu (optional)
- 3 tablespoons maple syrup
- 450ml buttermilk
- 4 tablespoons rapeseed oil
MethodPrep:20min ›Cook:1hr ›Ready in:1hr20min
- Preheat oven to 200 C / Gas 6. Lightly grease or line a 23x12cm loaf tin.
- Mix the flours together in a large mixing bowl.
- Rub in the butter to the flours using your finger tips. Add the pink salt, kombu, baking powder and bicarb. Make a well in the centre and add the wet ingredients – the buttermilk, oil and maple syrup. Mix well with a wooden spoon and pour into lined loaf tin.
- Bake in the preheated oven for 30 minutes. Reduce heat to 180 C / Gas 4; rotate tin and bake another 30 minutes.
- Allow loaf to cool on a wire rack before slicing. While cooling, cover with cling film or the baking paper to prevent the crust going to hard.
For the wholemeal flour mix I used rye, spelt, einkorn and seed and grain flours. I like to experiment with alternative ingredients so feel free to use the ingredients you have.
Kombu is a dried seaweed harvested off the Scottish coast where I currently live and work.
The maple syrup I use is an alternative to sugar and seems to give the bread a dark colour that I like, but you can use sugar or honey instead. I'm not a fan of the taste of stevia.
This bread is not recommended as part of a calorie controlled diet. It is delicious however. Eat in moderation as one thin slice is approximately 225 calories.
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Preheat oven to 220c / 425f / gas 8
Find a large casserole dish complete with lid, add a little flour to the bottom (not from the measured ingredients), put the lid on it and put it in the oven to heat up.
Mix all dry ingredients in a large bowl.
Make a small well in the middle of the dry ingredients and pour in the buttermilk.
Mix quickly, making sure all the flour etc is mixed. If it seems a little to dry, i.e. not all the flour is mixed add a little more buttermilk.
Lightly flour a surface with wholemeal flour and tip the mixture onto the surface.
Shape to a small round, not too high, and dust lightly with flour.
Remove the casserole dish from the oven, and place the dough into it, replace lid, and pop back into the oven.
Bake for 25 minutes, remove from oven, and leave to one side for 5 minutes to rest.
O'Donovan brothers rowed to glory fuelled by brown bread - so what makes a champion loaf?
Thw grandmother of Olympic silver medal winning rowers, Mary Doab, insisted there was nothing secret about her acclaimed brown bread recipe.
B ut her grandsons, Gary (23) and Paul (22) O'Donovan, insisted her brown bread - not to mention scones and homemade soups - played an integral part in their preparations for the Rio Games and their ultimate silver medal in the lightweight men's double sculls.
Kevin Dundon, Dunbrody House Hotel. Picture: Patrick Browne
The Skiberreen siblings have proved to be stars of the Olympics.
Now, Ireland's top chefs have agreed with the Olympic rowers that slight variations on basic recipes, and even a few 'secret' ingredients, can transform a good brown bread into an Olympic standard loaf.
The Skibbereen rowers, who would stay with their Ballincollig, Co Cork-based grandmother when training at the National Rowing Centre in Farran, insisted such wholesome, natural foods helped them build their strength and stamina for the Olympic odyssey.
Neven Maguire. PictureGERRY MOONEY
Mrs Doab, who has seven grandchildren and six great-grandchildren, insisted anyone can bake.
"There's no secret. It is just brown bread and anyone at all can make it," she said.
"I'm telling you there is no skill in it. Sure, anyone can bake.
"It is not like years ago when you didn't even have an oven. I have been baking brown bread since I was 12 years old.
Chef Clodagh McKenna. Picture By David Conachy.
"Back then, at home, (you baked) in the bastible because there were no ovens. There is no skill in baking brown bread and making soup."
But, while baking good brown bread is relatively straightforward, baking great brown bread like Mrs Doab requires a few special skills and tips, many passed down through families for generations.
Ireland's top chefs agreed that such special twists on basic recipes can produce gold medal standard bread:
Catherine Fulvio. PIC: DAVE MEEHAN
A huge baking fan and a major supporter of National Bread Week, Kevin encouraged aspiring bakers to experiment with their recipes to see what they like and what works for them.
"Brown bread offers the perfect opportunity to develop a new family favourite recipe.
"Sometimes I add in some pine nuts, sesame, pumpkin, sunflower, fennel and caraway seeds for a healthy, crunchy finish to my traditional brown bread," he said. "Diced apricots and sultanas can also add an unusual finish to the bread."
Again underlining how subtle changes to a basic recipe can change the end product, Kevin also prefers to use a dessert spoon of sunflower oil in his recipe.
He considers buttermilk to be an essential part of the tradition Irish brown bread recipe.
The late TV chef Keith Floyd. Photo: MacMillan/PA Wire
"Everyone claims to have a great family recipe for wheaten bread.
"I've experimented a lot with recipes over the years and (McNean Wheaten) is definitely the best I have tasted to date," said Neven.
"It has a lovely sweet flavour but is still very much a savoury bread."
Neven advised the use of buttermilk in the recipe and, for a winning twist, use light brown sugar and golden syrup to add a little sweetening to the loaf.
A tablespoon of porridge oats is also vital for texture and display.
"Nothing beats the taste of good food, locally produced, mouthwateringly fresh and cooked with love and a little bit of skill.
"Some recipes are family favourites handed down from mother to daughter - and from father to son - while others are clever adaptations of memorable meals we have enjoyed," said Clodagh.
One such recipe 'twist' is to use treacle as the sweetener in brown or striped bread.
Even one such small change can alter the entire taste of the bread produced.
A major advocate of a healthier diet, Catherine warned that you don't have to sacrifice taste when going for the healthier option, particularly when it comes to bread.
"I have a little traditional Irish recipe and one that is special to me as it was passed to me by my mum who got it from her mum," she said.
Catherine's recipe puts the emphasis on the quality of the white and wholemeal flours used.
But she advised to use buttermilk and, as a twist, a tablespoon of a non-scented oil but not olive oil.
The final key to testing a good loaf?
"It should be easily removable from the loaf tin and should sound hollow when tapped underneath."
The late TV cookery star and bestselling author, formerly based in Kinsale, Co Cork, was a major advocate of the importance of fresh bread with meals.
In particular, he said that good brown bread was an important part of many seafood dishes and was absolutely critical to serving a winning seafood chowder.
His advice was to experiment by mixing the very best traditions of different cultures with bread.
"When you have a good bread, why not combine it with ingredients like the Italians do such as garlic and olive oil? The end result can be splendid," he said.
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This section includes a variety of whole grain bread recipes that incorporate a portion of or all whole wheat flour to provide added nutrition and flavor.Spelt, einkorn, emmer, and triticale flour can all be used as substitutes for whole wheat flour in bread-baking recipes, but the flavor will be deeper and richer, and the texture will vary slightly.
The Einkorn Sourdough bread in the photo above is made with home-milled whole grain Einkorn flour. The sourdough starter is also made with Einkorn flour.
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Whole Wheat Batter Bread
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Irish Soda Bread with Buttermilk and Raisins
Irish Soda Bread, a national heritage&hellip and a Wilson family favorite. Whether it be St. Patrick&rsquos Day or any spring day. A delicious twist on the traditional Irish Soda Bread.
- 2 cups all-purpose flour
- 3 tablespoons sugar
- 1/2 teaspoon baking soda
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup cold butter, cubed
- 3/4 cup buttermilk
- 1/3 cup raisins
- Preheat the oven to 375 degrees and line a baking sheet or cast-iron skillet with parchment paper.
- Whisk together the flour, sugar, baking soda, baking powder, and salt in a large bowl. Cut in the butter until it resembles coarse pea-sized crumbs. Add the buttermilk and mix just until it begins to come together. Add additional buttermilk if necessary until a soft dough forms. Turn the dough out onto a lightly floured surface, sprinkle the raisins over the top, and knead a few times to incorporate.
- Pat the dough into a 6 to 7-inch circle. With a floured knife, cut an &ldquox&rdquo into the dough, about 1/2 inch deep. Transfer the dough to the parchment-lined baking sheet or cast-iron skillet.
- Bake the Irish Soda Bread for 35 to 45 minutes or until the bread is a beautiful golden brown. Transfer the soda bread to a rack to cool completely before slicing.
I like to cut the loaf into wedges and served with a pat of Irish butter and a drizzle of honey.
It's also delicious sliced and toasted the next day. Or -- make a second loaf for just that reason!
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Irish wheaten bread with a slight twist recipe - Recipes
We Brits are hopeless, really. We spend much of the time moaning that we don't get proper winters any more, and then as soon as we do, we moan about that, too.
Still, there's no doubt that conditions have been, erm, a little challenging of late. I live in balmy south London, and even here, it's been difficult to get out for the past few days. Roads and pavements have been transformed into veritable ice rinks, and only now does the snow and ice seem finally to be melting away.
And wait - we'll moan about how everything looks dull and dreary again now it's not all covered in Narnian white. -)
Like many, the conditions outside have meant that I've been forced to resort to the freezer and the cupboards rather more than I would do usually, and I hit a particular crisis at the weekend when I ran out of bread.
And no bread flour or yeast, either. Hmmm. Or buttermilk. Or anything, really, that looked like it would help make some half-decent bread. Added to that was the slight dilemma that I'm a little intolerant to wheat, so I try to eat wheat-minimal bread if possible. Rye and spelt are my preferred alternatives - luckily for me, both flours make terrific bread. But on this occasion, I didn't have rye or spelt flour either.
Cue some frantic interwebby searching via that faithful friend, Google. And lo, shortly afterwards, I found an answer. Not the Holy Grail, perhaps, but certainly a potential worthy contender in the acceptable bread stakes.
Not that I wasn't a tad sceptical. American recipes with American measurements tend to do that to me. Although I have cup and tablespoon measures, I don't think they're greatly accurate to use in practice, and can sometimes be plain barking, especially for those of us in the UK. For instance, I recently came across a recipe which required 8 tablespoons of butter. I mean, really. The great oracle, Twitter, subsequently informed me that in the US, butter packs come with tablespoon measurements already marked on the wrapper. Well, that's great. In the UK, they don't.
Anyway, enough of that. The bread, people, the bread.
I read the recipe, read the reviews, and adjusted and tweaked to fit the ingredients I had. I shoved the dough in the tin, popped it in the oven, crossed my fingers, and left it to do whatever it was going to do. To say I wasn't overly hopeful would be putting it mildly.
Fifty minutes later, though, and I was preparing to eat humble pie. Or, to be more precise, warm, oaty bread. Because it worked. It worked brilliantly well. And moreover, it tasted great. If you've ever had soda bread, the taste and texture is much the same - which makes this oatmeal bread a complete winner for me since I happen to be a firm fan of soda stuff.
And the best thing? It's SO ridiculously quick and easy to make. The next best thing is that you don't need bread flour, yeast, or a bread maker. You need 2 bowls and a 2lb loaf tin or a baking sheet. And an oven, obviously. That's IT.
The recipe's here. I used SR flour + 0.5 tbsp of baking powder (and could have probably got away with using less, or even none). I used a very ordinary runny honey - it'd be easy to ring the changes with different varieties of honey. I forgot the salt (I'd recommend no more than a teaspoon, though, if you want to include it). I baked it for just over 50 minutes in all. It was that simple.
And I won't be leaving it as an emergency recipe next time. This is going to be a regular in this household from now on.
- ISBN: OCLC:456188000
- Category: Cooking, Irish
- Page: 272
- View: 649
Tells how to make Irish-style soups, stews, beverages, seafood dishes, breads, and potato dishes
- Author: John Murphy
- Publisher: Outlet
- ISBN: 051767582X
- Category: Batt, Margaret.
- Page: 74
- View: 393
Irish wheaten bread with a slight twist recipe - Recipes
Liver seems to be making a come back. I was amused to see my son order it in a restaurant in London. If I had offered that to him when he was a youngster he'd have strung garlic round his neck and made the sign of the cross. When I was a child it was cooked in the pan until it was so tough it would have done soles on your shoes. It had to be eaten though. Remember the starving children in Africa? No great hardship. I was always hungry and they certainly weren't getting my dinner. I recall at school being taught to make Venetian liver. It was chopped up, rolled in seasoned flour fried lightly and then stock added. This was a huge innovation and went down very well at home. I have to say I learned long ago to cook it lightly. Much nicer a little pink in the middle. I love this version by Jamie Oliver. Lots of lovely oozy sauce to soak into buttery mashed potatoes. I have to serve it with cabbage. My hubby would think it heresy to eat liver without it. Do try it. It is so easy and like most of Jamie's recipes it works a treat. The crispy sage leaves are wonderful. I have taken to doing these with other dishes. They retain their colour when fried , add texture and a wonderful flavour.
Liver And Bacon With A Twist
12 rashers streaky bacon
a small handful of fresh sage leaves
600gms/1lb 6oz calfs or lambs liver cut into strips
flour to dust
2 medium onions peeled and finely sliced
sea salt and ground black pepper
4 tablespoons red or white wine vinegar
4 heaped tablespoons butter
Get a big frying pan nice and hot
Add bacon cook until nice and crispy then remove to a plate.
Add some oil to the bacon fat sprinkle in the sage leaves and cook for thirty seconds until crispy Put with the bacon
Dust the liver with a little flour and shake off the excess
Add onions to the pan with a good pinch of salt
Cook until soft then remove from the pan
Add a little more oil then add the liver.
Cook in batches over a high heat. don't overcook
Put everything back into the pan with the butter and vinegar it will sizzle and spit becoming creamy and saucy
Season to taste Serve with buttery mashed potatoes
Guinness and Treacle Bread
This recipe was given to me by my sister. I made it several times and then misplaced the recipe. I tried a number of other recipes but none tasted just right. Then one day recently as I searched through my rather huge folder of cut out and hand written recipes I found it. Of course I had to bake it and sure while I was at it I said I’d better blog it, in case the recipe went missing again!
It has just enough Guinness in it to get that lovely malty taste and the treace gives a background sweetness.
I use Macroom Mills Stoneground Extra Course Wholemeal flour, maybe its my Cork roots showing but I love this flour, it has a real nutty crunch and is perfect in this recipe.
Also in order to make the treacle more viscous and therefore actually disperse though the mix I add it to the buttermilk and warm them for about a minute or two in the microwave and then stir vigorously.
125g Strong White Flour
1 teaspoon breadsoda
1 teaspoon salt
450g Extra Course Wholemeal Flour
Handful of porridge Oats