Monday, September 13, 2010


I'm in the midst of a computer crisis at the moment, and am writing this on a temperamental laptop, so apologies for the tardy post and the lack of photos ...... but if you make this bread you'll forgive me!!!

This beaut of a recipe comes from Kate, my wonderful (and sickeningly talented!) friend in Cork,  full of goodness and tastes fantastic (actually a bit too fantastic, very hard to control portion size and quantity!)  I tasted it with smoked salmon in Kate's house - perfection, and have since had it with the more pedestrian ham or cheese in my house (!) and it works beautifully with both.

I was given the recipe in pounds and ounces, and that's how I've made it but I have included the conversions, because I'm good like that!!!!!

Hazelnut Brown Bread

8oz/225g          extra course brown flour
6oz/175g          porridge oats
1 tsp                 bread (bicarbonate of) soda - sieved as always
1 1/2 tsp           baking powder
1 tbsp               pumpkin seeds*
1 tbsp               poppy seeds* 
1 tbsp               linseeds*
1 tbsp              sesame seeds*
pinch                salt

1 carton            hazelnut yogurt
2                       eggs

* Use whatever seeds you like best - this is what I've used.

Preheat oven to 190 C
Line a loaf tin with parchment paper (or butter well)

Pour yogurt and eggs into a measuring jug  add milk to bring the mixture to the pint (550 ml) level.
Combine the dry ingredients in a large bowl.
Add the wet ingredients to the dry and combine well.
Bake for 3/4 to 1 hour, until it sounds hollow when tapped on the bottom.
Allow to cook on a wire rack.



ruairi said...

Super! I miss good old fashioned soda bread. Its my mission to get making some nice bread- prefarably without a mould as I have left mine back in London.

Although, I cant complain too much, the German bread scene is pretty well equipt to say the least! LOvely dark ryes and pumpernickel :-)

Georgina Ingham | CulinaryTravels said...

I'm going to make this asap as I've a lovely pack of smoked salmon in the fridge just waiting to be enjoyed.

Catherine said...

This is a fantastic recipe,thanks for posting! Made it this afternoon and it barely had time to cool before the kids were scoffing it :)