Brown Soda Bread

This is one of the new breed of Irish restaurant soda breads, and is therefore baked in a tin because it's too moist to pat out into a cake as you would with the case with more 'traditional' soda breads. The result, however, is a rich loaf that slices thinly to make a perfect accompaniment to savoury dishes or to serve up with a selection of tangy cheeses along with truffled honey.

Ingredients

• 1 cup bran
• 1 cup wheat germ
• 1 cup self raising flour
• 1 tsp baking soda
• 1 tsp brown sugar
• Pinch of salt
• 1 egg, beaten
• ½ pint laban or buttermilk

Mix together all the dry ingredients thoroughly using your hands, and then add the egg and milk mixture, mixing it in with your hands as you go. The mixture will appear very wet, but don’t worry!

Grease a 900g baking tin, and fill with the mixture. Bake at 210C for 40-45 minutes. Remove the tin, and stand for five minutes, before turning the loaf out onto a wire rack to cool.

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