TRADITIONAL IRISH BROWN BREAD
INGREDIENTS
12ozs/350g wholemeal flour
2ozs/50g plain flour
2oz/50g porridge oats
Pinch salt
2 level teaspoon bread soda
2 large eggs
1 dessert spoon of sunflower oil
18flozs/500ml buttermilk.
METHOD:
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 mix them well.
In a separate bowl, beat the eggs together with the oil and add to the dry mixture.
Next, add 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.
EXTRA 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.
Recipe Source: Kevin Dundon
