A couple of years ago while vacationing in Ireland, I had the opportunity to take a cooking class at Ballymaloe Cookery School. It was a Foraging class lead by Darina Allen (Alice Waters of Ireland). For a full day we walked the lush property and discovered all the edible flowers and plants that are right under our noses.
During my stay I bought a few books, one called, “Forgotten Skills of Cooking” by Darina Allen. Â In this book, are incredible recipes from Ireland that have either been forgotten or lost with time. Â I adapted my Multi-Seeded Brown Soda Bread recipe from her book and it is one of the best I have tasted. Â Happy St. Patrick’s Day!
IngredientsÂ
14 ounces whole wheat or white wheat flour
1/3 cup + 2 tablespoons, Harvest Grains Blend, King Arthur or any mix of seeds/grains
1 teaspoon salt
1 teaspoon baking soda
1 egg
2 tablespoons sunflower oil
2 tablespoons molasses
1 1/2 cups buttermilk
To Prepare:
1. Â Preheat the oven to 375 degrees. Â In a stand mixer or large bowl combine the flour, 1/3 cup of harvest grains, salt and baking soda.
2. Â Make a well in the center of the flour mixture and add the egg and oil.
3. Â Next, stir the mixture together on low until just combined, 1 minute. Â Add the molasses and continue to stir until combined, another minute.
4. Â Add the buttermilk slowly to the flour until the dough comes together, 3 minutes. Â The dough should look light and slightly sticky.
5. Â Oil a 5×9 loaf pan and spoon the dough evenly into the pan.
6. Â Sprinkle the remaining 2 tablespoons of Harvest Grains over the top of the loaf.
7. Â Place the bread in the oven to bake for 45-60 minutes or until dark golden brown.
9. Â Remove the bread from the oven and let it rest for 15 minutes.
10. Â Remove the bread from the pan and place it on a cooling rack for 30 minutes until just slightly warm.
11. Â Slice and serve your Multi-Seeded Brown Soda Bread and smear it with Irish butter or just…Enjoy!
