h2g2 The Hitchhiker's Guide to the Galaxy: Earth Edition

Entry: Irish Soda Bread - A8648481
Author: Gnomon - [ 3 stars ] - U151503

How to make delicious bread in a very simple recipe. My daughter could make this when she was 8.

Next time I cook my own bread, I'll try this, Gnomon.
If I find that it works I'll recommend it to my customers in the shop who often aren't allowed any products containing yeast.
I have a very simple recipe using spelts, but it is made with yeast, so not suitable for many.
Just fmy - can you do without the sugar? I know you need sugar in connection with yeast, but as this doesn't contain yeast, I wonder if it's a *must* here.

Oh, and not being a native speaker: is brown flour associated with a specific cereal?
If not, have you tried it with rye? Such an amount of rye usually needs additional sourdough to rise, so just wondering.

I know you say an eight year old can do it, from personal experience, but I'm sure some eight year olds couldn't and some children younger than eight could, so perhaps change that to 'even young children can make the bread with ease, with only a little adult assistance - in stirring and oven use' - or something like that?

Tasty stuff though

OK, I've changed 'eight-year-olds' to 'young children'.

The recipe is rather flexible, and I'm sure you can leave out the sugar if you want to. You can also play around with the mix of flour.

I'll have to research/ask around to find out exactly where brown flour comes from. I'm sure Frenchbean would know.

Having looked at Frenchbean's Entry on Bread Flour, I'm going to have do more research.

I take it that the brown flour you're talking of is very different from the brown flour Frenchbean is talking of?

That's what I'll have to find out.

Can't you just look what it says on the package?

Having looked at the packet, I see that the flour we use is marked "wholemeal" rather than "brown", so I've changed the recipe slightly to reflect this.

I've added a warning in the middle about not delaying once the buttermilk is added, and a small section at the end on serving the bread.

Thanks, Gnomon. I'm glad you mentioned the brown flour at first, because I had never had of this before (which is why I asked), and now I've learned something again.

I think you should link to the entry you mentioned: A2198586 Bread Flour

as well as to : A1325260 Real Bread-Making

I guess there can be found more entries to link to.

I remember hearing about soda bread years ago around here, and I never knew what it was. Thanks!

Seems easy enough to follow. Maybe I'll give it a try this summer.

Your Guide Entry has just been picked from Peer Review by one of our Scouts, and is now heading off into the Editorial Process, which ends with publication in the Edited Guide. We've therefore moved this Review Conversation out of Peer Review and to the entry itself.

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Congrtas, Gnomon.

Preview would help, I guess.

I meant Congrats!!

Hi Gnomon - I've just finished subbing your Entry - you can find it at A23502908

Please let me know if it's ok or not, and then I'll send it off to the Eds

Alex
<./>SubEditor</.>

I think Gnomon is in Greece right now. He said so in his maths entry.

Ok, I'll be impatient and send it back now then

I'm sure he'll understand.

Thanks, everyone! Nice to see this was picked and published while I was gone.