Thursday, May 7, 2009

10-Grain Irish Soda Bread

Back home after more than four weeks ! First things first, I feed the starter which has been shivering in the fridge all that time, then I get to decide what bread to bring to my daughter's house for supper. Since it is already 4 and I am expected at 6, the choices are limited: either I make a quick bread or I go shop in my freezer.
My daughter being a huge fan of Irish soda breads, I decide to go that way but to boost both the flavor and the nutrition by using a specialty flour. I turn to Muffins and Other Morning Bakes, a great little book by Linda Collister, and happen upon a recipe for brown soda bread which calls for multigrain flour. I decide to go for it. The only change I make is to replace the tablespoon of butter listed in the recipe by a tablespoon of roasted hazelnut oil.
The bread turns out scrumptious. While obviously very different from a yeasted or sourdough bread, it holds its own very well at the dinner table and you can't beat the convenience! No leftovers, so I will not find out how it fares for breakfast.
I suspect it would be delicious with marmalade. As Collister suggests, it would also be excellent for brunch with smoked salmon and scrambled eggs. 

Ingredients: 

  • 300 g multigrain flour (I used Bob's Red Mill 10-grain flour)
  • 100 g unbleached all-purpose flour, sifted
  • 6 g sea salt
  • 5 g baking soda, sifted
  • 1 tbsp hazelnut oil (almond, walnut, corn or canola oil can also be used either for convenience or for a different flavor)
  • 290 to 340 g buttermilk (plain yogurt can also be used)


Method:
  1. Preheat the oven to 425 F
  2. Put the flours, salt and baking soda in a large bowl
  3. Pour in the oil and rub with fingertips until the mixture looks like crumbs
  4. Make a well in the center and, using a spatula or a wooden spoon, work in enough buttermilk to make a coarse, stiff dough
  5. Turn out onto a floured surface and knead 2-3 times
  6. Shape into a round loaf about 7 inches across and 1 1/4 inches thick
  7. Put on a baking sheet and dust lightly with flour
  8. Score fairly deeply and bake for about 25 to 30 minutes until well risen with a good, browned crust. The bread should sound hollow when tapped underneath. Cool on a wire rack.




1 comment:

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