Thursday, December 2, 2010

Anam Cara's Irish Brown Soda Bread

In the wilds of West Cork, just outside the colorful village of Eyeries, the Anam Cara Writer’s and Artist’s Retreat overlooks Coulagh Bay. I have had the pleasure of visiting Anam Cara several times and would go back again in a heartbeat, if only to savor the wonderful cooking of owner/director Sue Booth-Forbes. Sue has informed me she’s working on an Anam Cara cookbook. About time! sez I.
One of Anam Cara's Hideaway Nooks

This soda bread is a gem from Sue’s vast culinary repertoire, one she obtained from the Boluisce Seafood Restaurant in Spiddal, Galway, in 1997. I’ve made it often, and always to rave reviews. With Sue's blessing, I’m happy to share my Americanized version.




ANAM CARA’S IRISH BROWN SODA BREAD

4½ cups whole wheat flour            3 tsps. baking soda
2½ cups bran                                   4½ cups buttermilk
½ cup brown sugar                         Sunflower and/or pumpkin seeds
Combine all dry ingredients in a large bowl, distributing baking soda evenly. Make a well in the center and gradually add buttermilk. Bind thoroughly. Turn batter into three greased loaf pans. May (and in my humble opinion, should) be topped with raw sunflower, pumpkin, or poppy seeds, or a mixture of seeds to taste. Press seeds into batter before baking.  Bake at 400° until done, about 45 minutes. Freezes well.
Posted by Pat McDermott at 10:58 AM
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8 comments:

  1. Dawn Marie HamilronDecember 2, 2010 at 1:54 PM

    I bet this bread would be great served warm with a wee bit of whipped butter for afternoon tea.

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  2. Pat McDermottDecember 2, 2010 at 2:01 PM

    You'd win that bet, Dawn! I tend to reach for the butter too, but I'm sure jam would be just as delicious.

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  3. Cynthia OwensDecember 3, 2010 at 7:01 AM

    Pat, this recipe sounds wonderful! I had soda bread at the B&B in Dublin, and it was delicious! I'll definitely try this one!

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  4. Pat McDermottDecember 3, 2010 at 7:39 AM

    Cynthia, for me, one of the highlights of visiting Ireland is the brown soda bread. This one is outstanding. I hope you enjoy it as much as I do. Thanks for visiting!

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  5. Peter GJuly 2, 2012 at 4:38 AM

    Had this bread in Boluisce years ago, they had the recipe on their business card. I made the bread a few times but lost the card when I moved house. So delighted to find it here! Can't wait to make it a again! Thanks for providing this. Peter

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    Replies
    1. Pat McDermottJuly 2, 2012 at 6:43 AM

      My pleasure, Peter. I'd hate to lose this recipe. Thanks for stopping by!

      Delete
  6. AnonymousMarch 15, 2014 at 7:43 PM

    Hi Pat, I've been making this bread since my stay at Anam Care in 2007, but I never have the right size pan. What size are your pans? Sue told me 1 lb pans, but none of my loaf pans are labeled in that way. Thank you. Crystal Casey, Palo Alto, CA

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    Replies
    1. Pat McDermottMarch 15, 2014 at 8:02 PM

      Hi, Crystal. I suspect the "1-lb." thing is European. I use 9x5 pans, give or take a quarter inch. I don't think it's critical, as I've also tried this bread in smaller pans with good results. Once you find which size works best for you, make a note and keep doing it (and let me know! :-)) Thank you for your comment.

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