Tuesday, August 12, 2014

Health Bread from an amazing Irish Chef, Clodagh McKenna

I have become a huge fan of Clodagh McKenna. I recently saw this recipe for an amazing bread, a very Hippy in the Kitchen recipe.
I simply did a copy and paste of the recipe so my European friends can have the recipe. I highly recommend that you research her other recipes.


Here's a bit of information taken from her website:

Over the past 15 years, Clodagh McKenna has become one of the most recognized faces and brands in Ireland’s Food & Lifestyle sectors.

With her passion for food combined with her business savvy, Clodagh has developed her brand into an emerging business empire encompassing Clodagh’s Kitchen restaurants, her television shows, cookbooks and her food column in Ireland’s number 1 glossy magazine, The Gloss. She is regularly asked to contribute to food columns in national newspapers and magazines.

More recently Clodagh has taken the US by storm with her hugely popular US show, Clodagh’s Irish Food Trails which aired on PBS and Create TV reaching audience levels of 15 million.

In addition to the series, Clodagh successfully published two of her cookbooks, Homemade and Clodagh’s Kitchen Diaries in USA. She best describes herself as an “eater and a feeder”!


Health Bread:


450g (1lb) wholemeal flour 
65g (21/4oz) wheat germ, plus extra for dusting
65g (21/4oz) plain white flour
65g (21/4oz) wheat bran
225g (8oz) pin-head oatmeal
2 tsp soft brown sugar
2 tsp bread soda or bicarbonate of soda
1 litre (1 3/4 pints) buttermilk
For the topping:
2 tsp (one per loaf) wheat germ 
2 tsp (one per loaf) sesame seeds







Preheat the oven to 230oC/ gas mark 8 / 450oF
Put all ofl the dry ingredients in to a large bowl and mix together. Stir in the buttermilk to make a moist dough. 
Lightly grease 2 900g/2 lb loaf tins and dust them with wheatgerm. Divide the dough betweent the tins, smooth the top and make a spacious cross on each one with a floured knife. Sprinkle with wheat germ and sesame seeds. 
Cook the loaves in the oven for 10 minutes, and then reduce the temperature to 130°C / Gas Mark 1 / 265 oF and bake for 1 hour. 
When the loaves are cooked, remove from the oven and leave in the tins to cool a little. Turn them turn out to partly cool in the tins. then turn them out onto wire racksto cool completely.



Enjoy!
Peace in the Kitchen!



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