Celebrating the Ordinary: Day Six
Lately, I have found myself longing to taste my Mum’s traditional Irish baking – her apple tarts, her scones, and her brown bread. In Ireland we have a saying “just like Mammy used to make”, and while nothing will ever come close to the taste of my mother’s brown bread, I am on a mission to try to recreate it even in a small way.
There was never any point in asking Mum for the recipe, as she was of the old I don’t measure anything school of baking. As I haven’t reached the stage in my life, when that works for me, I’ve been experimenting with recipes to try to recreate her brown bread. Here is the latest, baked this morning…a dull drizzly end of summer day…perfect for celebrating an Irish baking tradition.
Traditional Irish Brown Bread
- 350g Wholemeal Flour
- 25g Wheat Bran
- 1 tablespoon Brown Sugar (optional)
- Pinch of Salt
- 1 teaspoon Bread Soda (sieved)
- 1 tablespoon Vegetable Oil
- 300ml pint Milk
- 125g Carton Hazlenut Yoghurt
- Preheat oven to 200°C/400°F/Gas 6. Grease a 900g/2lb loaf tin.
- Put wholemeal, wheat bran, sugar, salt and sieved bread soda into a mixing bowl and mix well together.
- Add the oil, milk and yoghurt and stir until well blended. Mixture will be quite wet.
- Transfer to the prepared tin. I like to sprinkle some linseeds on top.
- Bake for 45 minutes – 1 hour.
- Bread is baked when tapped underneath and it has a hollow sound.
- Wrap in a clean tea towel and allow to cool.