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Ashford Castle Brown Bread
1 lb/450g/4 cups wholemeal (whole-wheat) flour
I rounded tsp/ 1 1/4 US tsp salt
1 rounded tsp/1 1/4 US tsp bread (baking) soda
1 rounded tsp/1 1/4 US tsp cream of tartar
1-2 oz/25-50g/1/4 -1/2 stick butter or margarine
1 tbsp/1 1/4 US tbsp honey
3/4 pint/450 ml /2 cups milk
Preheat a very hot oven, 475F/240C/gas 9. Butter an 8"/20 cm sandwich tin.
Put the flour into a mixing bowl, add the salt and sift in the bread/baking soda and cream of tartar. Mix the dry ingredients
together very thoroughly. Melt the butter and honey together and mix with the milk. Make a well in the centre of the flour mixture, add all the liquid and mix together quickly but thoroughly with a knife to make a
wet dough. Pour into the buttered tin and level off roughly. Put straight into the preheated oven and immediately reduce the temperature to 350F/1800C/gas 4. Bake for about 1 hour, until the loaf is wellrisen,
nicely browned and shrinking slightly from the tin. Turn out of the tin for the last five minutes' baking and turn upside down to crisp up the base. Cool on a wire rack and use fresh on the day of baking, if
possible.
This recipe is in regular use at the grandest of Ireland's castle hotels, a magical place in a most beautiful location. It is very easy to make and especially useful when buttermilk is unavailable.
Makes one 8"/20 cm round loaf.
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Basic Brown Soda Bread
1lb / 450g Coarse Wholemeal Flour
6 oz / 175g Plain White Flour
1 rounded teaspoon bread soda
1 teaspoon Salt
¾ pint / 450ml Buttermilk (approx.)
Preheat over to 400 F / 200 C / Gas Mark 6.
Mix the dry ingredients in a mixing bowl. Stir in enough buttermilk to make a fairly soft dough.
Turn on to a work surface dusted with wholemeal flour and knead lightly until smooth underneath.
Form into a circle, about 1 ½ " / 4cm thick, and put onto a baking sheet. Mark a deep cross in
the top with a floured knife, Bake for about 45 minutes, until bread is browned and sounds hollow when tapped on the base. Cool on a wire rack, wrapped in a clean tea/dish towel to keep the crust soft.
This simple, wholesome bread can be eaten fresh with butter, jam or cheese and is delicious served with a bowl of home-made soup. It slices better if left to cool and "set" for at least 4 hours.
This recipe makes 1 large loaf.
(This recipe is taken from "The Best of Irish Breads and Baking" by Georgina Campbell - Wolfhound Press - 1996)
White Soda bread is made in exactly the same way but using only plain flour and a little more buttermilk.
For a variation of this bread, add ½ cup sultanas - this loaf is known as Spotted Dick or Spotted Dog!
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Brown Soda Bread
125g | 4oz | 1 cup white flour
350g | 12oz | 3 cups coarse brown (whole-wheat) flour
50g | 2oz | 2 US tbsp sugar
50g | 2oz | 2US tbsp porridge oats
1 1/4 tsp | 1 1/2 US tsp bread (baking soda)
1 tsp | 1 1/4 US tsp salt
445ml | 1 lb buttermilk
225g | 8oz | 2 cups vegetable oil
Pinhead oatmeal to sprinkle
Preheat the oven to 200°C/400°F/Gas 6. Grease 3 standard sized loaf tins with a little oil. Mix all the dry ingredients in a large mixing bowl. Make a well in the centre and add the buttermilk and oil together to the
mixture, using a knife or preferably your hand to mix. When the dough is mixed well, divide it between the three loaf tins and sprinkle the pinhead oatmeal on top. Place the tins in the oven and bake for 1 hour 15
mins. Place the bread in a wire rack to cool for 10 minutes in the tins, then turn them out on the rack.
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Mary Ann's Brown Bread (4*)
1 lb/450g/4 cups extra coarse wholemeal (whole-wheat) flour
1 tbsp/1 1/4 US tbsp bran
1 tbsp/l 1/4 US tbsp wheat germ
1 tbsp/1 1/4 US tbsp pinhead oatmeal
1 tsp/1/4 US tsp salt
1 tsp/1/4 US tsp sugar
1 tsp/11/4 US tsp bread (baking) soda, sifted
1 tbsp/1 1/4 US tbsp oil
1 egg, lightly beaten
16 fl oz/450 ml/2 cups buttermilk (approx.)
Preheat a very hot oven, 450OF/230*C/gas 8. Grease a 2 lb/900g loaf tin.
Mix dry ingredients well in a mixing bowl. Combine liquids and mix well with the dry ingredients to make a fairly wet dough. Turn into
the prepared tin and bake for about I hour. Remove from the tin for the last five minutes' baking if you like a crisp crust. Cool on a wire rack.
Patricia O'Mahony makes this bread every day at Mary Ann's,
the O'Mahonys' famous old pub in the picturesque waterside village of Castletownshend, Co. Cork. The nutty flavour of this wonderfully moist loaf is the perfect accompaniment to the delicious seafood dishes served
in both the bar and restaurant. This makes a wet mixture which is simply turned into the baking tin. Makes 1 large loaf. (Note: for a sweeter bread you may want to increase the sugar to 3-4 tbls)
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Wheaten Bread (4*)
200 grams (7oz) wholemeal flour
50 grams (2 oz) speedicook Pinhead Oatmeal
75 grams (3 oz) speedicook Porridge Oats
50 grams (2 oz) butter
35 grams (1oz) caster sugar
1 teaspoon baking Soda
1/2 teaspoon salt
250 milliliters buttermilk -- (1/2 pint)
Place flour in bowl, rub in the butter. Then mix in all other ingredients to a fairly soft dough.
Place in greased and floured (2lb) loaf tin. Bake at 190 degrees (400F) for about 40 minutes.
(Speedicook Oat Flakes Package)
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