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
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
- 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.
- Preheat the oven to 360F (180C). Line a baking sheet pan with baking paper.
- 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.
- 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.
- Bake for 40-50 minutes, or until the bread is puffed and golden, and a toothpick inserted into the center turns out clean.
- Transfer to a rack, to cool to room temperature, the bread tastes best after one or two days, heated when eaten.
- Goes well with butter or marmalade jam.