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

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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.