This is a simple recipe and is a great accompaniment to soup. It is quick, easy to make and I love it as everything goes into one pot and is mixed all in one! I personally love it served with lashings of real Irish butter and is especially delicious served warm.
PS!! This is a recipe you can fiddle with e.g. if you don’t like linseed’s you can substitute pumpkin seeds instead. Raisins, sultana’s, goji berries, apricots or dates can also be added if you wish to turn this into a healthy sweet bread.
Oven Temperature: 200 o
Baking Tin: 2lb Loaf Tin and liner
1lb of brown spelt flour
1 tablespoon of chia seeds
2 tablespoons of linseed’s
16 fl. ozs of Buttermilk.
1 teaspoon of salt
1 teaspoon of bread soda
1 tablespoon of molasses (optional)
1 and half tablespoons of Irish Rapeseed oil (or you can substitute olive oil instead).
Place all the dry ingredients into a mixing bowl and gently mix together. Make a well in the center of the dry ingredients and then add in the buttermilk, egg and oil. Mix all ingredients together and then pour into a lined or well oiled 2 lb loaf tin. Bake for approximately 1 hour until golden brown. Remove from tin and wrap in a clean tea towel and leave to cool on wire tray.