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Brown Soda Bread

4.2

(3)

Connie McEvoy, Louth: Retired farmer and craft expert

As the eldest of ten, from the age of 12 I would make several cakes of this wheaten bread every Saturday based on my grandmother's recipe. We always mixed it by hand and I still measure it by hand, using four large fistfuls of wholemeal flour and two smaller fistfuls of plain flour.

ICA Tip

Cooling on a wire rack will produce a good crust. If a soft crust is preferred, cool the bread wrapped in a clean tea cloth.

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