Classic Irish Bread
Most recipes for so called 'Rye' bread include wheat flour. So, if you have a sensitivity to wheat gluten, these recipes are no good for you.
A very quick bread that has plenty of taste. The cranberries add a touch of tartness. The bread is fantastic toasted with Seville Orange marmalade.
A very tasty loaf for those who like chewy bread with a malty flavour.
Taught many years ago to make Soda Bread by my Mum, and this is it with a twist. A low fat and low salt version which still tastes gorgeous. Beautiful fresh bread for 2 days, then perfect for toast and jam for a couple more days (if there is any left by then!). Sometimes I add The 5 Seed Blend which really adds to the flavour especially for toast.
Vegan or not. Dark and a little sweet - almost cake like... delicious with loads of butter (or favourite substitute)
German style wholegrain rye bread. Great with savoury toppings or toasted with honey.
So easy the kids can join in. My kids prefer white, so I sneak in a bit of wholemeal, not enough for them to notice & everybody's happy!
A simple delicious bread that can be on the table in under an hour. Perfect to make last minute
Soda bread made like this doesn`t dry out as it does in an oven so the outside stays soft rather than having a crust. It is lovely and soft, and cake like in texture. It`s very quick to make and doesn`t use as much energy as using an oven,and keeps quite well. Soda bread rises better with pastry flour than strong flour and has a better texture because it has less Gluten.
This soda bread was brought about due to my brother and sister in laws lack of tolerance to gluten and yeast. The use of spelt and rye blends of plain and wholemeal go well to create good flavour and texture, addition of mixed seeds and flakes give the bread a more wholesome substance. The use of natural yojurt and milk iin the mix to replace buttermilk gives an improved depth of flavour.
Lovely soft moist wheaten bread, very moresome
This recipe can produce one of the nicest loaves you will taste in less time than it takes to go to your supermarket for a plastic bag of sliced mush (i.e. less than one hour start to finish)
This is based on a traditional soda bread recipe but with the addition of light rye flour or, and this is my favourite, Orcadian 'Bere' flour. Delicious fresh, with marmalade or cheese, good toasted the next day.
Inspired by Darina Allens delicious recipe