by Kaelin Whittaker
“This is a very traditional Irish bread – it would be found on most menus along with a soda bread of some sort. A super simple no knead bread, just don’t let the very wet dough scare you. It’s dense, rich in flavour, and so good for you. Delicious with soup, as the base for different canapes or as a sandwich bread. I like to use Red Fife or Park Wheat flour in the recipe as I love the flavour of both. Both flours are available at the Old Strathcona Farmers’ Market from Gold Forest Grains. The flours are stone milled on the farm a day or two before it goes to market.” Kaelin Whittaker, The Ruby Apron
Makes 1 x 450g loaf
| 450g | stone ground whole grain flour |
| 450-475g | warm water |
| 1 t | molasses |
| 1 t | salt |
| 20g | fresh yeast (or 10g dried, method for both below) |
| seeds for the top | |
| sunflower oil |
If you’re using fresh yeast (available at the Italian Centre): Preheat the oven to 450F. Mix your flour and salt together in a large mixing bowl. Rub in the fresh yeast as you would butter for pastry. Add the water and molasses all in one shot, mixing to a loose dough. The mixture should be similar to porridge, and too wet to knead. Generously brush a 1lb bread tin with sunflower oil, scoop the mixture into the tin, cover and leave to prove for about 20 minutes until the dough comes to the top of the tin. Bake in the preheated oven for 20 minutes. Turn the heat down to 400F and bake for a further 45-50 minutes. The bread should sound hollow on the bottom when tapped. Leave to cool on a wire rack.
If you are using dry yeast: Preheat the oven to 450F. In a measuring jug mix the molasses, yeast and water together, stir to dissolve. Mix your flour and salt together in a large mixing bowl. Add the water mixture, mixing to a loose dough. The mixture should be similar to porridge, and too wet to knead. Generously brush a 1lb bread tin with sunflower oil, scoop the mixture into the tin, cover and leave to prove for about 20 minutes until the dough comes to the top of the tin. Bake in the preheated oven for 20 minutes. Turn the heat down to 400F and bake for a further 45-50 minutes. The bread should sound hollow on the bottom when tapped. Leave to cool on a wire rack.