Our Irish Brown Soda Bread

One of our breakfast stables is our Irish Brown Soda Bread. There are as many soda bread recipes in Ireland as their are family names.

The basic recipe here was my mothers  and we  have adapted and tweaked it over the years to make it our own. My mum was a  wonder full cook and I learned all the basics from her a very young age. She instilled a love of food and cooking in all her children. One of her many legacies.

Brown Bread With Dillisk harvested and dried in Doolin

One of our breakfast stables is our Brown Soda Bread. There are as many soda bread recipes in Ireland as their are family names.

The basic recipe here was my mothers  and we  have adapted and tweaked it over the years to make it our own. My mum was a  wonder full cook and I learned all the basics from her a very young age. She instilled a love of food and cooking in all her children. One of her many legacies.

Dillisk harvested in Doolin
Dillisk harvested in Doolin

Seaweed

We did not get to see seaweed to often in County Tipperary where I grew up , however we have an abundance of good seaweed here in Doolin

Our interested in seaweed was first awakened by a morning spent with Onagh of Wild Kitchen. Onagh who is also a member of the Burren Ecotourism Network organizes walks to forage and learn about edible seaweeds.

Dillisk

Dulse or Dillisk is reddish brown seaweed that grows along the Irish coast line. Dulse is exceptionally nutritious seaweed and contains  lots of vitamins and minerals, including magnesium, iron and beta carotene. Its is a lso high in B6 and B12, as well as iron, potassium and fluorine. Unlike other seaweeds, it is relatively low in sodium.

Oonagh1

We harvest Dulse and a host of other seaweeds in late spring on the low spring tides along the coastline here in Doolin.

The best way to dry Dulse is to place it in large trays and leave it in the polytunnell or you could also leave it on a windowsill for a few hours. We then place the sun dried Dukse in a cool oven for about 5 minutes to crisp it. This method helps to retain some of the red Dulse colour. A quick whizz in a spice or coffee grinder and its ready for use.

Irish Brown Soda Bread with Dulse / Dillisk

Brown Bread With Dillisk harvested and dried in Doolin
Brown Bread With Dillisk harvested and dried in Doolin

Makes three medium loaves

680g – coarse wholemeal bread
230g – sifted plain flour
120g – mixed seeds
120g – oatmeal
4 scant rounded tsp bicarbonate of soda
1 tsp salt
3 tsp grounded Dulse (Dillisk) seaweed.

1 tbsp brown sugar
2 tbsp treacle or molasses
1 Liter buttermilk
1 egg, beaten
60 ml oil

2 tbsp sesame seeds to spread on top

Preheat oven to 200’C
Oil 3 loaf tins
Mix all dry ingredents except sugar
Mix all wet ingredients and sugar
Combine both mixes and split in the 3 lightly oiled loaf tins
Bake for 50 min
Remove from tin and bake for a further 5 minutes.
Cool on a rack and wrap in foil.

If you are interested  in cooking with seaweed we can recommend the following books by Prannie Rhatigan and Sally McKenna. I was  fortunate to hear both these ladies speak at the Lisdoonvarna Slow Food Festival run by the Burren Ecotourism Network.

If you are not able to harvest seaweed yourself it can be bought dried in shops. Our neighbors down in Spanish Point Wild Irish Sea Veg also sell it online

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Sea View House in Doolin Co Clare Ireland.

Sea View House in Doolin on the Wild Atlantic Way is where you can enjoy luxurious accommodation and surroundings, superb food along with natural and warm hospitality.

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