Bread, Bread without kneading, Chako Bakery, Irish Bread, Multi-grain bread, Recipe, Simplify Bread Making, Sunday Bakery
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Irish Soda Bread, a multi-grain country bread

I grew up in Ireland and this ‘Irish Soda Bread’ is one of my (top 5) favorite breads amongst many of my bread families. Being a long time (bread) baker, the strong aroma of the (wild) multi-grains had been quite difficult to achieve among the flour, multi-grains available in Tokyo but this recipe had an astounding result, my personal view though. I have recipes with a multi-blend of flour and multi-grains but never close to what I remember as the true taste of ‘Irish Soda Bread’.

This recipe was inspired by one of my reader’s recipe whom often visits my site. Tasty East – Tasty recipe from chef Ronit Penso’s kitchen posted a ‘multi-grain soda bread’ recipe and I closely followed the recipe replacing it items available in my baking kitchen.

Thanks to her recipe, I think I’ve come to a recipe and taste which recalls my days in Cork, Ireland; the days of youth and the fresh country Irish bread, attainable anywhere in Ireland but only in Ireland.

Irish Soda Bread

Ingredients:

1 cup organic rolled oats (有機オートミール)

1 cup hot boiling water

1 cup rye flour (Seigle type 150)(セーグル150)

1½ cups bread white flour (強力粉はるゆたかブレンド)

½ cup bran flour (ふすま粉)

2 tsp salt

1 tsp sugar

1 tsp baking soda

1 tsp baking powder

1 cup milk 

¼ cup yoghurt

2 tsp maple syrup

  1. Place the rolled oats in a bowl, add boiling water and let it sit for at least 30 minutes or more, until the oats soften and the water it totally absorbed.
  2. Preheat the oven to 360F (180C). Line a baking sheet pan with baking paper.
  3. In a large bowl, mix the rolled oats, rye flour, white bread flour and bran flour, added salt, sugar, baking soda and baking powder. Add the milk+yoghurt, maple syrup and knead briefly.
  4. Shape the dough to a thick wide disc, about 25cm, placing on the baking sheet pan. Dust with rye flour and make a fairly deep cross with a coupe knife. 
  5. Bake for 40-50 minutes, or until the bread is puffed and golden, and a toothpick inserted into the center turns out clean. 
  6. Transfer to a rack, to cool to room temperature, the bread tastes best after one or two days, heated when eaten. 
  7. Goes well with butter or marmalade jam.
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3 Comments

  1. Thank U…the oats soaked in boiled water seemed to produce ‘that’ aroma which I just could not get with Japanese flours and multi-grains which tend to be so refined. It was a great discovery thanx to your recipe and post.

    Liked by 2 people

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