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Irish Soda Bread, a multi-grain country bread

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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 (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)

  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. |オートミールをボウルに入れ、熱湯をそそぎ最低でも30分、オートミールが柔らかくなり水分を吸収するまで待つ。
  2. Preheat the oven to 360F (180C). Line a baking sheet pan with baking paper.|オーブンを180度に熱しておく。
  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.|大きなボウルにふやかしたオートミール、全ての粉を混ぜ合わせ、合わせた水とヨーグルトを粉になじませる。捏ねるのではなく押すようにして一つの形になるようにまとめていきます。
  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. |約25cmの円形にまとめてクープナイフもしくは果物ナイフで上の十字のクープを切ります。
  5. Bake for 40-50 minutes, or until the bread is puffed and golden, and a toothpick inserted into the center turns out clean. |40-50分 焼きます。爪楊枝を刺して生地が残ってこないようであれば出来上がりです。
  6. Transfer to a rack, to cool to room temperature, the bread tastes best after one or two days, heated when eaten.  |焼きたてよりも数日経った方が味がまろやかになり美味しい。
  7. Goes well with butter or marmalade jam. |マーマレードやバターとよく合うパンです。
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