One of our breakfast stables is our Irish Brown Soda Bread. There are as many soda bread recipes in Ireland as there are family names.
The basic recipe here was my mother’s 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 at a very young age. She instilled a love of food and cooking in all her children. One of her many legacies.
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 at a very young age. She instilled a love of food and cooking in all her children. One of her many legacies.
We did not get to see seaweed too often in County Tipperary where I grew up , however, we have an abundance of good seaweed here in Doolin
Our interest 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.
Dulse or Dillisk is reddish-brown seaweed that grows along the Irish coastline. Dulse is an exceptionally nutritious seaweed and contains lots of vitamins and minerals, including magnesium, iron, and beta carotene. It is also high in B6 and B12, as well as iron, potassium, and fluorine. Unlike other seaweeds, it is relatively low in sodium.
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 polytunnel 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 color. A quick whizz in a spice or coffee grinder and it’s ready for use.
Irish Brown Soda Bread with Dulse / Dillisk
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 ingredients 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 and dried in shops. Our neighbors down in Spanish Point Wild Irish Sea Veg also sell it online
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.
Tel: +353 87 2679617