SMOKED SALMON ON IRISH SODA BREAD WITH CHIVE BUTTER
Steps:
- Slice the soda bread into thin slices, about 1/4-inch, and cut each slice into a rough 2-inch square until you have 16 pieces. Wrap the remaining bread in plastic wrap and store in a cool dry place. Mix the butter and chives together and spread a small amount onto each square. Top with a small fold of salmon and garnish with a sprig of fresh dill.
- Preheat the oven to 375 degrees F.
- Put the oatmeal into the bowl of a food processor and pulse until finely ground. Pour into a bowl and add the flour, sugar, baking soda, salt, raisins and caraway seeds. Stir well to combine. Pour the buttermilk in and stir quickly until well combined. Shape the dough into a round about 6 inches in diameter and put onto a baking sheet. Place into the top half of the oven and bake 30 to 40 minutes, until lightly brown on top. When tapped, the bread will give off a firm, hollow sound. Remove from the oven and let cool.
BROWN SODA BREAD WITH OATS
For years I've been trying to make a moist soda bread loaf like the kind I love to eat when I'm in Ireland. Finally I've achieved it with this recipe, which is adapted from Bon Appétit's recipe for Fallon & Byrne Soda Bread (Fallon & Byrne is a restaurant in Dublin). The bread is a whole-wheat loaf with both rolled and steel-cut (pinhead) oats, and does not have the hard crust that round soda breads can have. One reason is that the moist dough is baked at a lower temperature than free-form soda bread.
Provided by Martha Rose Shulman
Categories breakfast, brunch, dinner, lunch, side dish
Time 1h
Yield 1 loaf, about 12 slices
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Butter an 8 1/2 x 4 1/2 x 2 1/2-inch bread pan.
- In a large bowl, mix together flours, steel-cut oats, rolled oats, brown sugar, salt and sifted baking soda. Mix well with your hands.
- Make a well in the center of flour mixture. Pour in buttermilk. Working from the center of the bowl in concentric clockwise circles, with fingers outstretched, stir buttermilk into flour mixture. (You can use a rubber spatula instead if you don't like getting dough on your hands.) This should take about a half a minute at most. Dough will be quite moist. Use a rubber spatula to scrape into bread pan and smooth out the dough to fill pan evenly ( the pan will be filled only about halfway.)
- Place in the oven and bake 40 minutes, until dark brown and a tester inserted comes out clean. Remove from pan and cool on a rack.
Nutrition Facts : @context http, Calories 182, UnsaturatedFat 1 gram, Carbohydrate 33 grams, Fat 3 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 549 milligrams, Sugar 4 grams, TransFat 0 grams
RUSTIC OAT & TREACLE SODA BREAD
This simple, yeast-free Irish bread is delicious with soup or cheese. For a darker loaf, you can use an extra spoonful of treacle in place of the honey
Provided by Good Food team
Time 40m
Yield cuts into 12 slices
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6 and grease a baking sheet. Put the flours, oats, bicarb and 1 tsp salt in a large bowl and stir to combine. Tip the yogurt into a jug, add enough water to make it up to 400ml and mix well. Stir the treacle and honey into the yogurt mixture until they dissolve. Pour onto the dry ingredients and stir with a round-bladed knife until you have a soft, sticky dough.
- Tip onto a lightly floured surface and lightly form the dough into a round. Lift onto the baking sheet, cut a deep cross in the dough and sprinkle with oats. Bake for 30 mins or until the crust is golden and the loaf sounds hollow when tapped underneath. Soda bread should be eaten the same day, or toasted the next.
Nutrition Facts : Calories 173 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.7 milligram of sodium
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