25-02-2005, 10:14 AM
Carmel SomersÂ’ Wholemeal Soda Bread
Developed by Carmel Somer of West Cork's Good Things Cafe
Ingredients:
700g (1½ lb) stoneground flour (Carmel recommends Abbey Stoneground Flour)
225g (8 oz.) white flour
1 teaspoon salt
2 teaspoons bicarbonate of soda
2 eggs
75ml (3 fl. oz.) olive oil
1 tablespoon honey
600-750ml (1-1¼ pint) buttermilk
generous handful of seeds and grains (such as pumpkin seeds, sunflower seeds, wheat berries and wheatgerm)
Method:
Grease two 450g (1lb) loaf tins and preheat your oven to maximum.
Mix together your flours. Add salt, Sift in the bread soda. Break the eggs into a separate bowl and whisk with the olive oil and honey. Stir the eggs into the flour. Stir in the buttermilk. Stir until you get a soft, moist, just pourable consistency.
Add the seeds and grains. Press the dough into the tins, coming up to nearly the top. Put the tins into the oven (preheated to max). Cook for 20 minutes. Turn down the heat to approximately 180 C/350 F/ Gas 4 and cook for a further 30 minutes approximately.
Check to see if the bread is done.
Take out the tins and tap the base to see if it makes a hollow sound.
The finished loaves should be soft, crumbly and dotted with seeds.
Developed by Carmel Somer of West Cork's Good Things Cafe
Ingredients:
700g (1½ lb) stoneground flour (Carmel recommends Abbey Stoneground Flour)
225g (8 oz.) white flour
1 teaspoon salt
2 teaspoons bicarbonate of soda
2 eggs
75ml (3 fl. oz.) olive oil
1 tablespoon honey
600-750ml (1-1¼ pint) buttermilk
generous handful of seeds and grains (such as pumpkin seeds, sunflower seeds, wheat berries and wheatgerm)
Method:
Grease two 450g (1lb) loaf tins and preheat your oven to maximum.
Mix together your flours. Add salt, Sift in the bread soda. Break the eggs into a separate bowl and whisk with the olive oil and honey. Stir the eggs into the flour. Stir in the buttermilk. Stir until you get a soft, moist, just pourable consistency.
Add the seeds and grains. Press the dough into the tins, coming up to nearly the top. Put the tins into the oven (preheated to max). Cook for 20 minutes. Turn down the heat to approximately 180 C/350 F/ Gas 4 and cook for a further 30 minutes approximately.
Check to see if the bread is done.
Take out the tins and tap the base to see if it makes a hollow sound.
The finished loaves should be soft, crumbly and dotted with seeds.