'Wheaten' bread is a classic traditional Irish recipe for a bread that is made without yeast. It may contain wholemeal or white flour, more usually the latter, and Paul Rankin is a well known TV chef from Ireland who specialises in locally produced, wholesome food.
The packaging advises ... Read review
'Wheaten' bread is a classic traditional Irish recipe for a bread that is made without yeast. It may contain wholemeal or white flour, more usually the latter, and Paul Rankin is a well known TV chef from Ireland who specialises in locally produced, wholesome food.
The packaging advises that it is good for soups and starters, or served with butter and honey. I like it with a nice fresh salad, such as rocket or dandelion greens, and/or ... ...is endless. It is also often eaten with fish - try it with smoked salmon and lemon juice, or pickled herrings as party food.
~~ Price and Packaging: 99p for 400gr at Sainsbury's. I have also seen it available at Tesco and other supermarkets. It is packed in a brown paper bag with a plastic window. The round, ... more
'Wheaten' bread is a classic traditional Irish recipe for a bread that is made without yeast. It may contain wholemeal or white flour, more usually the latter, and Paul Rankin is a well known TV chef from Ireland who specialises in locally produced, wholesome food.
The packaging advises that it is good for soups and starters, or served with butter and honey. I like it with a nice fresh salad, such as rocket or dandelion greens, and/or a lump of cheese, or with scrambled egg... the list is endless. It is also often eaten with fish - try it with smoked salmon and lemon juice, or pickled herrings as party food.
~~ Price and Packaging: 99p for 400gr at Sainsbury's. I have also seen it available at Tesco and other supermarkets. It is packed in a brown paper bag with a plastic window. The round, dark brown loaf sits ready sliced in a plastic try inside.
~~ Why Soda Bread?
Normally, it is the gluten in bread flour and it's reaction with the activated yeast that causes bread to rise (the yeast has to be warmed and a small ammount of sugar added to make it rise). Instead with soda bread, a simple raising agent in the form of sodium bicarb is used, which means that while it is not as soft and 'doughy' as other bread, it is much quicker to make. The lactic acid in the buttermilk reacts with the sodium bicarb to produce C02, which makes the bread rise. This does not make it leaden, but can give it a clean, fresh taste instead. It can be quite soft and very digestible. It will generally keep for 2 days or so, but is best eaten fresh. (Buttermilk is apparantly a good preservative). The lack of gluten in the flour, eg. wheaten flour, makes this is good alternative for some people.
Unleavened bread has been around for thousands of years, and can be as simple as a mix of flour and water - think of chapattis, pitta bread and even Australian 'damper' which is made by simple mixing flour and water and cooking in the embers of a fire. Oatmeal is low in gluten, so it can't be used to make a loaf on its own, but it may be mixed with wheat flour to add flavour and texture to bread or pancakes, etc. Here it is used as a topping for the bread.
According to Wikipedia, soda bread dates back to around 1840, when bicarbonate of soda was introduced to Ireland. Due to the climate, hard wheat does not grow so well there (the kind of wheat that produces a flour that rises easily with the assistance of yeast) and bicarb of soda replaced yeast as the leavening agent. It also occurs to me that it does not necessarily need a full oven to cook a basic form of soda bread, eg you could do it on a griddle.
As a result of the cooking process, soda bread does not have the elasticity of ordinary bread, and is slightly more crumbly. I like to eat it with a homemade vegetable soup, as it is just the right texture for dipping and does not necessarily need to be spread with maragarine - it tastes good enough on its own.
I also like it as it makes a change from yeast-based bread and is wholesome, being made from wholewheat flour. (Much of what we know as soda bread is made from white flour). It is also slightly sweeter than ordinary bread and the lack of yeast fermentation makes it simple to make at home. You can also buy 'farls' which is a flatter looking, white soda bread, and is traditionally eaten with most meals. However, since mine usually turns out a bit leaden, perhaps it is best to leave it to the experts.
Advantages: Moist ,cheap ,Wholesome the list goes on Disadvantages: to small ;)
This Bread is sooooo Nice and moist which is full of flavour. You could easily eat this bread on its own its so good.
One of the positive aspects would be that its healthy and wholesome as well.
Personally this bread is the best wholemeal bread out there and hould come in the same size as normal bread loaves(bit small as it is) but most definatley a 10/10 product and a must try for all you bread lovers.
They recomend some odd recipe ideas but ...
MD14 30.05.2008
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