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Minis from Ballymaloe Cookery School

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this day was a roller costa....

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Whole Wheat Irish Soda Bread

Posted on January 15, 2014 by My Kitchen Wand

Can you believe we are half way through January already!?!? The time is flying for me and it is a good reminder that reaching my goals means staying on track. Imbolc will be here before you know it.

Imbolc happens at the same time as Candlemas and they have many connections as traditions from one are layered over the other. In the Celtic calendar it is considered the beginning of spring, a time when the ground is first awakened. The Goddess of the spring in Celtic traditions is Brigid. She is associated also with fire, arts and crafts, as well as livestock such as dairy cows and poetry.

A common custom of farmers was to take a loaf of bread, mix it with milk and sacred water before laying the mixture in the first plowed furrow. St Brigid, whose feast day happens at the same time was honoured with a loaf of bread left on a windowsill, like milk and cookies for St Nicholas.

This is a very traditional, hearty loaf that goes great with cheese, soups, or steaming from the oven with a little butter and jam. My understanding is that a softer variety of wheat was grown in Ireland and consequently baking soda was a better option than yeast for making breads rise. Additionally, whereas over time, England moved towards the concept of bakeries and bread making “in house” lessened, Irish housewives kept the tradition of daily bread for much much longer and soda bread was the bread of choice.

A 100% traditional loaf would be only whole wheat. White, all purpose flour is a relatively new invention and once it arrived, it was seen predominantly on the tables of feudal lords. This recipe is a 50/50 blend, not as heavy as days gone by and still full of flavour.

Buttermilk is the preferred liquid in soda bread. The acids in the buttermilk work with the baking soda to create bubbles and help the bread to rise. This makes absolute sense as buttermilk is the liquid left over from churning milk and all good farms used everything available for something. It is called buttermilk not because it is made from butter but because it is the liquid remaining once the butter has been made. Commercially made “cultured” buttermilk, which is what most of us have access to today has added Lactococcus lactis culture to turn regular milk into buttermilk.

You will need:

2 cups whole wheat flour

2 cups all purpose flour

1 tsp. salt

1 tsp. baking soda

2 1/4 cups buttermilk

Deep Breath…..”In my kitchen filled with care, I welcome, Water, Fire, Earth, Air“. Let’s begin.

Soda bread would have been baked in a bastible ( think cauldron) over an open fire hearth. Bastibles come with an indented lid so that the cook could put coals on the lid allowing for heat to come from both directions to bake the bread. I will assume you will be using your oven.

Grease and flour your pan. I would suggest only the area the loaf will sit on as this is going into a 450 degree oven and the excess flour will burn. ( Turn oven on to 450 degrees ).

Mix all the dry ingredients together. Darina Allen from Ballymaloe Cookery School in Ireland, says do this with your hands, allowing the flour to drizzle through your fingers ( a women after my own heart ). She says it will incorporate more air into the mixture, making the finished product lighter.  

My reference comes from my training days when the kitchen instructor would shout at the class, “God gave you hands before he gave you utensils, USE THEM!” Probably not what you would hear in the classroom today.

Make a well and add the buttermilk.

Your intention is to work gently and quickly. Overworking will make your bread tough and it will not rise as well.

Old recipes will say use your hand and mix the ingredients together by opening your hand and holding the fingers stiff. Keeping one hand clean will make life easier.

If you would prefer a spoon, start in the center and stir outwards to the edge of the bowl.

Once mixed a little more than the picture shows, turn the dough out onto a floured surface and gently shape it into a ball.

It will be soft.

Press down to about two inches and cut a cross in the top of the loaf. Cutting the cross will allow the bread to rise even more. You will also recognize the symbol the loaf makes as the wheel of the year.

I read somewhere that Darine Allen says in her cooking school that cutting the cross “lets the fairies out“. I can’t remember where I read it but I always remember the words when I am making soda bread. It is highly appropriate right now as spring is the season of fairies.  “Garden fairies come at dawn, bless the flowers, then they’re gone“.

And what is Imbolc if not a time to bless the land and the seeds that will keep the community healthy in the coming year?

Bake at 450 degrees for 20 minutes and then reduce the oven to 400 degrees and continue baking for another 25-30 minutes. The bread will be done when it sounds hollow when knocking on the underside. Allow to cool.

Now, Spotted Dog. All countries cuisines have their unique names and this is one of them. If you add raisins (say 3/4 cup but it is up to you) to soda bread it becomes Spotted Dog. Usually, a couple of teaspoons of sugar are added as wellas you are making a sweet bread.

Additionally, if you had eggs on the farm, one might be part of the liquid mixture to help with the rising of the bread. When using an egg, it is a good idea to lower the temperature and bake the bread a little longer as eggs assist in the browning of baked products.

Life is returning to the Earth and things are starting to grow again. Whether you make this recipe to place on a windowsill or an altar or beside a bowl of hearty body warming soup; if you add the raisins and gather a group of friends together with butter, jam and a cup of tea; or bake it plain to serve with other tasty bits, I wish you and yours the time and peace to enjoy the customs of Imbolc, in whatever way you choose to honour them.

[nizynskis]

I can’t stand it I was deep cleaning my dad’s fridge and I found a bottle of ballymaloe relish that expired in 2015

[theaologies]

Today on figure shipping out: four jars of marmalade, a jar of Ballymaloe, 3kg of brown bread flour, and THIRTY (30!!!!!!!) bags of taytos

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Ballymaloe house - Film

[tempchefs]

How to become a Chef Ireland?

Chef Ireland has witnessed a remarkable evolution in its culinary scene in recent years, with renowned chefs and food festivals playing a pivotal role in promoting Irish cuisine both domestically and internationally. From the rich history of Irish food to the contemporary culinary trends, there is much to explore. In this response, I will discuss the rise of modern Irish food, highlight some of Ireland's greatest chefs, and shed light on their contributions to Irish cuisine.

The rise of modern Irish food has been a captivating journey, shaped by a combination of historical factors and contemporary influences. Chef JP McMahon, a Michelin-starred chef and the founder of Food on the Edge, has been instrumental in bringing global attention to Irish food. Food on the Edge, an annual festival held in Galway and Dublin, serves as a platform for leading culinary figures to discuss and debate the future of food. The festival has played a significant role in challenging the perception and reality of modern Irish cuisine. McMahon emphasizes that Irish food culture is integrated, honest, politically engaged, forward-looking, inventive, and modest [1]. Organizations such as Good Food Ireland and events like Taste the Island, hosted by Fáilte Ireland, are also contributing to the changing perception of Irish food.

To delve deeper into the world of Irish chefs, it is worth exploring the insights provided by chef Mark Moriarty, who has been highlighting the incredible food and the stories of determination and resilience behind Ireland's culinary talents. Through the television series "Beyond the Menu," Moriarty aims to showcase the chefs as people, sharing their experiences and creative journeys. By humanizing the chefs and presenting their dedication and passion, the series provides a glimpse into the vibrant culinary landscape of Ireland. The show not only celebrates the exceptional kitchens but also inspires the next generation of chefs.

In Ireland's culinary history, certain chefs have made significant contributions that have shaped the country's cuisine and promoted its unique flavors. Darina Allen, a prominent Irish chef and advocate of Irish food culture, has played a pivotal role in preserving traditional recipes and promoting the use of local, sustainable ingredients. Allen established the Ballymaloe Cooking School in County Cork, which has trained numerous Irish chefs and emphasizes the importance of fresh, locally sourced ingredients. Her cookbooks, such as "Irish Traditional Cooking" and "Forgotten Skills of Cooking," have become essential references in Irish kitchens, ensuring the legacy of traditional Irish dishes for future generations. Allen's work as a chef, cookbook author, and advocate for Irish food has elevated the country's culinary reputation both at home and abroad.

Another notable figure in Irish cuisine is Kevin Dundon, an accomplished chef, TV host, and author. Born and raised in County Wexford, Dundon hails from a family with a strong culinary background. After gaining experience in renowned kitchens worldwide, he returned to his hometown and opened Dunbrody Country House Hotel and Restaurant. Dundon's expertise, combined with his passion for Irish cuisine, has contributed to the revitalization of traditional dishes and the integration of contemporary flavors and techniques. Through his television appearances and bestselling cookbooks, Dundon has inspired aspiring chefs and food enthusiasts to explore and appreciate Irish cuisine.

In conclusion, the world of Irish cuisine has experienced a remarkable transformation, thanks to the efforts of visionary chefs, food festivals, and organizations dedicated to promoting the richness of Irish food culture. The rise of modern Irish food has challenged preconceived notions, highlighting the integration, inventiveness, and modesty of the Irish culinary scene. Chefs like JP McMahon, Darina Allen, and Kevin Dundon have been at the forefront, driving this culinary renaissance. By emphasizing the use of local ingredients, preserving traditional recipes, and showcasing the talent and creativity of Irish chefs, they have made significant contributions to Irish cuisine and elevated its global reputation.

[stylewithsubstance]

A tale of two “Irish” breads. The loaf is ballymaloe irish brown bread from @davidlebovitz and the scones are Irish soda bread scones from @smittenkitchen I can’t wait to cut into the brown bread. I tried one of the scones, which have no raisins due to family preferences, and it was fluffy and delicious. These were both really easy recipes that were fun to make. #sodabread #brownbread #scones #baking #homebaking #food #delicious #tasty #yum (at Oakland, California) https://www.instagram.com/p/Cp5_a1XSd8Q/?igshid=NGJjMDIxMWI=

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Ballymaloe House

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Ballymaloe No Churn Vanilla Ice Cream

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Chocolate tart

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#nyc #dinner #homecooking #lambchops #ballymaloe #mintsauce #mangosorbet from #eatalynyc #vanillaicecream #pistachio #raspberrydessert #dessert #raspberry #nywcamember (at New York, New York) https://www.instagram.com/p/CHB5isZjR3C/?igshid=1kddi4hmoy6db

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#ballymaloe #house #ireland🍀💚 #nature #greenireland https://www.instagram.com/p/B1lZWd-obb7/?igshid=hdouo0i2vjc5

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Scenes from staying #Ballymaloe again in #Ireland (at Ballymaloe House) https://www.instagram.com/p/BvAaAS3Hezh/?utm_source=ig_tumblr_share&igshid=1adzxaeadjgvt

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Minis from Ballymaloe Cookery School