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 (1カップ 有機オートミール）
1 cup hot boiling water (1カップ 熱湯）
1 cup rye flour (Seigle type 150)（1カップ 細ライ麦粉 150）
1½ cups bread white flour (1.5 カップ 強力粉はるゆたかブレンド)
½ cup bran flour (0.5 カップ ふすま粉)
2 tsp salt（小匙2 塩）
1 tsp sugar（小匙1 三温糖）
1 tsp baking soda（小匙1 ベーキングソーダ 重曹）
1 tsp baking powder（小匙1 ベーキングパウダー）
1 cup milk (1カップ ミルクか水）
¼ cup yoghurt (1/4 カップ 無糖ヨーグルト）
2 tsp maple syrup （小匙2 メープルシロップかはちみつ）