At Ballymaloe House there was soda bread with breakfast, a delicious way to start the day, and a reminder to me to try a new version when I returned home.
I bake soda bread regularly, usually using a combination of wholemeal, buckwheat and spelt flours, to produce a wonderful loaf that is the perfect accompaniment to seafood, fish and cheeses. Once in a while it's fun to make a sweet loaf, and this loaf is full of cookie ingredients.
"Cookie" Soda Bread
500g plain white flour
1 tsp bicarbonate soda
1 tsp salt
a handful of :- pecan nuts (roughly chopped)
:- chocolate chunks (I used Granada Chocolate)
1/2 tsp Ndali vanilla powder
Put all the dry ingredients in a bowl and stir in enough buttermilk to make a firm dough.
Place on a floured baking sheet and form into a domed loaf.
Cut a cross through the loaf, and mark each corner with the prongs of a fork.
Bake in a hot oven (about 200degrees) for 3/4 hour.
Do check your loaf, as ovens vary.
I'll be making this soda bread for tea on St Patrick's Day.
|Fruit, chocolate and nuts - in a loaf!|
|You can find Grenada chocolate at Rococo Chocolate|
|This loaf takes moments to mix|
|And no proving, so once it's ready|
|It can go straight into a hot oven|
|A delicious tea-time treat|
|Scrumptious when straight out of the oven|