{martindwyer.com} {Words} {Welcome} {Recipes} {Martin} {Restaurant} {Glass} {Chambre d'Hôte}
  {Desserts}  {Fish Mains}  {Healthy}  {Meat Mains}  {Misc}  {Poultry Mains}  {Side Dishes}  {Soups}  {Starters}  {Vegetarian Mains} 
Brown Soda Bread

( for 2 loaves)

400g (14 oz.) Coarse Brown Wholemeal
175g (6 oz.) Plain White Flour
15g (1/2 oz.) Melted Butter
1 teaspoon Baking Soda
1 Egg
1/2 teaspoon Salt
300 ml (1/2 pt) Buttermilk
Pinhead Oatmeal

Set the oven at 220C, 425F, Gas 7
Put the wholemeal and the plain flour in a large bowl.
Sieve the baking Soda on top and sprinkle on the salt.
Mix these in well to disperse the soda.
Break in the egg, add in the buttermilk and the melted butter.
Mix these thoroughly but lightly together.
(If you havn't any buttermilk you can use fresh milk and add a teaspoon of cream of tartar)
Form them into 2 loaves about 5 inches across.
Paint the top with a little buttermilk and scatter liberally with pinhead oatmeal. ( this gives the bread a lovely nutty top)
I have found that you can make a lighter bread if you cover it with an upturned 6 or 7 inch cake tin for the first 20 mts of cooking.
Take off the tin and continue cooking for another 10 mts until it gets brown and crusty.

April 14, 2006 09:12 PM | 0 Comments
  Martin Dwyer
Consultant Chef