This week’s recipe comes to you from Norman Brooks
Norman was born in Ireland, in Dublin and lived there until his family emigrated to NZ when hewas ten. In 1977 he returned to Ireland and lived and worked in County Donegal for six months.
Norman was born in Ireland, in Dublin and lived there until his family emigrated to NZ when hewas ten. In 1977 he returned to Ireland and lived and worked in County Donegal for six months.
During his time there they purchased a tea towel which had the recipe for Irish Bannock on it. They still have the tea towel! I worked again in Ireland for the Irish Methodist Church from 2004 to 2006 and bought Bannock regularly from the grocery store.
Norman said” Bannock, or wheaten soda bread is sold in supermarkets right throughout Ireland. I particularly like it buttered with a good slice of tasty cheddar, or for breakfast with a tasty marmalade.”
Irish Bannock
This is a wheaten soda bread which is very easy to make.
250grams of wholemeal flour
125 grams of white self raising flour
One teaspoon of salt
One teaspoon of baking soda
About a half a litre of milk soured with a little vinegar (two teaspoons)
Mix together in a bowl gradually adding the milk until you can tip the mixture (not too moist) on to a lightly flour covered board. Sprinkle some flour over the mixture to stop it sticking to your hands – knead briefly – then place in a greased baking tin. Cook for 45 minutes at 175c in a fan bake oven – or slightly longer if not using fan.