OK, so as you may or may not know, 2016 is Northern Ireland’s Year of Food and Drink.
Northern Irish Connections believe that just because you’re living away from here you shouldn’t be deprived of our tasty array of breads.
If you’ve ever wondered why other countries don’t have soda bread, potato bread or wheaten bread then you’re about to find out why.
It’s not because our palate is vastly different to the rest of the world. It’s simply because the flour used to bake the bread is only milled in Northern Ireland.
Some countries have different strengths of wheat flour, some may require a little more liquid, but to find the taste of Northern Ireland, we know how to get around that.
Just add a little bit of bicarbonate of soda!
350g soda bread flour or if you’re out of NI use 350g plain flour plus 1 level teaspoon of baking soda (bicarbonate of soda)
1/2 teaspoon salt
325ml buttermilk ( again if you’re outside NI add a tablespoon of vinegar or lemon juice to whole milk and leave for 15 minutes)
Heat a heavy based large frying pan or griddle over medium heat.
Mix the flour and salt in a bowl and make a well in the centre.
Add the milk and mix to a dough.
Turn onto a liberally floured surface and roll into a ball.
Roll out to about 1inch thick and cut into quarters ( the word farl literally means “quarter” and has the same derivative as the old coin, the farthing).
Leave the farls for 5 minutes.
Place farls on the pan, a bit apart as they rise and spread.
Cook for about 5 minutes each side or until they sound hollow when tapped.
Cool slightly on a wire, then split and spread with butter.
We all know someone who misses the bread here. Send them this and make their day!
To make a fruit soda, add 200g sultanas to the recipe.
Potato farls with the middle filled with apple is called Fadge on the North coast!
The rule is the same for both potato and wheaten bread.
Just add ½ a tsp of bicarbonate of soda to your traditional recipes and treat your friends to a wee taste of home!