Brown Soda Bread
The Maltese Ħobza is so good that it almost makes home baking redundant. But if you feel like putting the oven on, Margerita Pulè’s got a recipe for brown bread that your baker’s probably never tried.
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The Maltese Ħobza is so good that it almost makes home baking redundant. But if you feel like putting the oven on, Margerita Pulè’s got a recipe for brown bread that your baker’s probably never tried.
The Maltese Ħobza is so good that it almost makes home baking redundant. But if you feel like putting the oven on, Margerita Pulè’s got a recipe for brown bread that your baker’s probably never tried.
Information
| Main Ingredient | Brown flour |
| Preparation Time | Up to 15 mins: Quick |
| Cooking Time | 45 mins |
| Course | Bread |
| Recipe Serves | 4 |
| Recipe Type | Irish |
I used to bring boxes of Irish tea back with me from Ireland, but actually, the imported stuff you get here is much the same. I used to bring sausages back too, but they’re actually too salty and end up staying in the freezer for months. I used to bring butter with me too, but now Kerrygold seems to be for sale everywhere. What I miss sometimes though, is proper Irish soda bread, heavy with bran and still warm from the oven. It’s best eaten with generous lashings of Irish butter and strawberry jam.
1 cup white plain flour
3 cups stoneground wholemeal flour
½ cup wheatgerm
½ cup wheatbran
1 tsp salt
2 tsp bread soda
¾ pint buttermilk
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Put all the dry ingredients in a bowl and mix well. Add most of the milk and judge. It should be fairly wet but still able to be shaped into a round loaf. Shape the loaf and cut a cross into the dough nearly cutting the round into quarters, but don’t cut through it completely. Bake in a preheated oven at 180 °c for about 45 to 50 minutes.
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