I got this recipe from Dunbrody House Cookery School. We had it with gubeen cheese and some chutney. Delightful. You can add some pine nuts, sesame seeds, pumpkin seeds, sunflower seeds, fennel and caraway seeds for a healthy crunchy finish. Diced dried apricots and sultanas add an unusual finish to the bread.
350g coarse wholemeal flour (also see notes below)
50g plain flour
50g porridge oats
2 level teaspoons of bread soda
2 large eggs
1 dessertspoon of sunflower oil
- Preheat the oven to 170 degrees Celsius.
- Put the flours, sieved bread soda, salt and porridge oats into a large mixing bowl mix 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 greased 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, turn it over and return to the oven to bake for a further 20 minutes.
- Remove from the oven and allow the bread to cool down.
- I couldn’t find coarse wholemeal flour in the supermarkets in Australia so I used half of regular wholemeal flour and half LSA (Linseed, Sunflower Seeds and Almond meal). It turned out great and it’s a great source of fibre. Here is the brand I used.
- 2 tablespoons treacle in the wet mix makes darker and 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 backed 9approx 30-35 minutes @ 190 degrees Celsius.
- Fresh milk mixed with lemon juice (1 lemon) or natural yoghurt 92 small pots) could also be used to naturally sour the milk. Once you have added the juice or the yoghurt just give it a stir and leave it to rest for 30 minutes so as to allow it to thicken up.