A message from the Headfort Arms:
At times like this, it’s hard to know what can comfort people best, a loved ones voice on the phone, a favourite tune that instills memory on the radio or for some it may be turning to a recipe from the past.
Cooking has the power to transport you to a different place whether it’s back to childhood enjoying a picnic, the sound of your mother calling the family to the table for dinner or the waft of soda bread coming from the oven.
And so to offer some comfort at this time, we’d like to share Pastry Chef Orlaith’s Soda Bread recipe from the Headfort Arms Hotel kitchen using local Martry Mill flour.
If you haven’t done so before, take this time to cook something from scratch, this soda bread recipe is a great way to start as it’s a non technical bake with guaranteed satisfaction and you’re family will thank you too when it’s enjoyed fresh from the oven!
The recipe is hand written by Orlaith, thanks to her for sharing it with us
Irish Soda Bread
- 300g Wholemeal flour
- 150g Plain flour
- 5g Bicarbonate of soda (bread soda)
- Pinch of Salt
- 400ml Buttermilk
- Preheat your oven to 200°C (Fan oven)
- Oil a 2lb loaf tin
- Mix all the dry ingredients together making sure there are no lumps of soda
- Gradually add the buttermilk to make a moist dough
- If you want to add some seeds, you can do so. (Pumpkin, sunflower, flax, poppyseed etc.)
- Pour into prepared tin and bake for 40-45mins at 180°C until the loaf sounds hollow when turned out of the tin and tapped underneath
- Wrap in a clean tea towel and allow to cool
*Happy Baking and don't forget to add a pinch of love!