A couple of years ago while vacationing in Ireland, I had the opportunity to take a cooking class at Ballymaloe Cookery School. It was a Foraging class lead by Darina Allen (Alice Waters of Ireland). For a full day we walked the lush property and discovered all the edible flowers and plants that are right under our noses.
During my stay I bought a few books, one called, “Forgotten Skills of Cooking” by Darina Allen. In this book, are incredible recipes from Ireland that have either been forgotten or lost with time. I adapted my Multi-Seeded Brown Soda Bread recipe from her book and it is one of the best I have tasted. Happy St. Patrick’s Day!
14 ounces whole wheat or white wheat flour
1/3 cup + 2 tablespoons, Harvest Grains Blend, King Arthur or any mix of seeds/grains
1 teaspoon salt
1 teaspoon baking soda
2 tablespoons sunflower oil
2 tablespoons molasses
1 1/2 cups buttermilk
1. Preheat the oven to 375 degrees. In a stand mixer or large bowl combine the flour, 1/3 cup of harvest grains, salt and baking soda.
2. Make a well in the center of the flour mixture and add the egg and oil.
3. Next, stir the mixture together on low until just combined, 1 minute. Add the molasses and continue to stir until combined, another minute.
4. Add the buttermilk slowly to the flour until the dough comes together, 3 minutes. The dough should look light and slightly sticky.
5. Oil a 5×9 loaf pan and spoon the dough evenly into the pan.
6. Sprinkle the remaining 2 tablespoons of Harvest Grains over the top of the loaf.
7. Place the bread in the oven to bake for 45-60 minutes or until dark golden brown.
9. Remove the bread from the oven and let it rest for 15 minutes.
10. Remove the bread from the pan and place it on a cooling rack for 30 minutes until just slightly warm.
11. Slice and serve your Multi-Seeded Brown Soda Bread and smear it with Irish butter or just…Enjoy!