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irish malt bread

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BELFAST's picture
BELFAST

irish malt bread

does anybody know of recipe for irish malt bread  known in ireland  as ; veda:  is a heavy sweet loafbread  usually toasted for breakfast 

davidg618's picture
davidg618

Interesting results, but no recipe popped out.


David G

PaddyL's picture
PaddyL

Are you in Ireland now, so that you could look at the label to check the ingredients?  You can buy malted wheat flakes from King Arthur Flour online, and buy barley malt extract in health food stores in health food stores.

althetrainer's picture
althetrainer

but not sure if it's the Irish one you're looking for.  It's posted on a British website. 



Ingredients for Malt Loaf


75ml (2 1/2 fl oz) hand-hot water


200g (7oz) brown flour or 100g (3 1/2 oz) wholemeal flour and


100g (3 1/2 oz) strong white flour


2.5ml spoon 1/2 tsp) salt


2 x 15ml spoons (2 tbsp) malt extract


2 x 15ml spoon (2 tbsp) black treacle


25g (1oz) margarine


30g (1oz) dark soft brown sugar


100g (3 1/2 oz) sultanas Honey or golden syrup to glaze


Yeast:


2 x 5ml spoons (2 tsp) conventional dried yeast + 5ml spoon (1 tsp) sugar


or 15g (1/2 oz) fresh yeast


or 1 x 5ml spoon (1 tsp) fast action easy blend yeast


How to make Malt Loaf


*Stir the dried yeast and sugar into the water and leave until frothy, or blend the fresh yeast with water, or mix the easy blend yeast with the flour.


* Place the flour and salt in a bowl, add the sultanas.


* Warm the malt, treacle, margarine and sugar until just melted and the sugar dissolved, and stir into the flour with the yeast liquid. (Note: if using instant yeast add to dry flour and warm the water with the malt mixture).


* Mix to a soft dough.


* Turn onto a floured surface and knead until no longer sticky (about four minutes), adding more flour if necessary.


* Shape and place the malt loaf in a greased 500g (1lb) loaf tin. Cover the dough and leave to prove in a warm place until doubled in size - about one and a quarter hours.


* Bake at 220°C, Gas Mark 7, for 30 minutes until browned and the malt loaf sounds hollow when tapped on the bottom.


* Cool the Malt Loaf on a wire rack. Whilst the loaf is still hot brush the top with honey or syrup.


Makes 1 Malt Loaf


Mary Fisher's picture
Mary Fisher

My only experience of veda bread in Ireland is made with potatoes but contains not malt. It is toasted at breakfast.


Mary

mrfrost's picture
mrfrost

Sounds similar to the "Granary" bread recipes. Although also British. Do a search here and a Google search. Several to be found.


King Arthur Flour also has a Granary bread recipe.

mrfrost's picture
mrfrost

"Veda bread
From Wikipedia, the free encyclopedia

Jump to: navigation, search Veda loaf as made and sold by Allied Bakeries Ireland under the Sunblest brand


Veda bread is a malted bread sold in Northern Ireland. It is a small, caramel-coloured loaf with a very soft consistency when fresh.


[edit] Secret formula

It is still impossible to find a recipe for a Veda loaf, over a hundred years after it was invented. However, devotees have had good results by following the instructions for a malted fruit loaf but without the fruit or alcohol.


Although a sweet bread, Veda is often eaten toasted with butter and cheese, although many prefer to add jam or marmalade. It is usually eaten as a snack.


Veda Bakeries hold all the original recipes for Veda bread. Veda Bakeries is a company registered by law. The company is based East Lothian, and is owned by Jim Kerr of forthestuary cereals.


The formula for Veda was allegedly stumbled upon by luck when a Dundee farmer's house-keeper accidentally used damp wheat which had sprouted to produce malted wheat. When she used the malted wheat for the farmer's bread it produced a sweet-malted flavoured bread - and Veda bread was born.[1]..."

PaddyL's picture
PaddyL

Or powder.  Simply sprout some wheat berries, dry them in a low oven until brown, then grind them in a spice or coffee grinder.  I used to use malt powder to help baguettes colour when baking.  The only malt syrup I can find is barley malt, but if you got hold of some malted wheat flakes, you could try grinding them.  Or, if you are in Ireland, buy some of the Hovis brand granary flour.

gardenchef's picture
gardenchef

Hello Baker Buddy...


Not sure if this what you are looking for? We traveled to Ireland several times and fell in love with their brown bread. It was served at evey meal: toasted at breakfast. And fresh cut during lunch and dinner with the Irish vegetable soup, (a cream based soup). You could buy this bread in loaves in the shops but the homemade was far superior. I was fortunate to become freindly with the innkeeper at one inn we stayed in (Killlarney). She shared her own recipe with me. I was so grateful. I had to reduce the recipe and do the conversion to US measurements but I think I still have both. (Emer was her name)


I personally don't consider this a sweet bread though... so not sure if it what you mean. It is a substantive, wonderful, full bodied wheat breat/brown bread that is 'to die for' with Irish butter and Strawberry preserves...sweet as can be then!


If interested in EMER'S BROWN BREAD I'll post recipe just let me know.


OFF SUBJECT: If ANYONE has an authentic Irish vergetable soup recipe (pureed-the kind served at every lunch and dinner in Ireland) I would be quite grateful if you were to share.


God Bless from Boston ~cathy

frizzone's picture
frizzone

I would love to see that receipe if you are willing to share it.


 


Many Thanks!


 


Frank R

althetrainer's picture
althetrainer

I would love to see the recipe as well.  Al


ladychef41's picture
ladychef41

So would I... and I would love ANY AUTHENIC Irish recipes anyone may have!


 


Wendy

SylviaH's picture
SylviaH

I thought this might be helpful for your request for Irish brown bread. I was born in Belfast, Ireland and raised in the states with a lot of Irish relatives and thought you might be interested in this post.  Last St. Pat's day I posted my mom's Irish soda bread recipe done the way we made it at home http://www.thefreshloaf.com/node/11028/sylvia039s-irish-soda-bread  there is also a Irish brown bread posted here by Pamela http://www.thefreshloaf.com/node/11157/today-we-celebrated  and I also made some Irish brown bread posted here http://www.thefreshloaf.com/node/11092/irishbrownbread .  There are several photo's, recipe and Whole Meal flour sources posted on my blog if you care to take a peek.


Sylvia 

gardenchef's picture
gardenchef

Happy to share, will post tomorrow promise, too late now


'nite all


cathy

gardenchef's picture
gardenchef

as promised, I just posted this authentic Irish Brown Bread recipe to my blog. Please keep me posted.


http://footbridgecove.blogspot.com


'nite


cathy

Mary Fisher's picture
Mary Fisher

That's usually called 'soda bread'. It can be good but not if you're trying to avoid including sodium in your food intake :-) It's certainly not malt bread of any kind.

gardenchef's picture
gardenchef

Hi Mary


Isn't it funny how different locales call the same product by a different name. You're in Australia right? I'm in the U S (Boston)..... I know Emer herself, called this brown bread, and my friends from Ireland, living here, in the States call the recipe I posted Brown Bread.


As for Irish Soda Bread (here in Boston or the East Coast) I have seen many contests at Irish Dance compeitions and festivals for the best Irish Soda Bread...it is white/yellow with raisens, more of a tea bread... not as hardy as brown bread. I don't care for it personally. Thought those who love it, adore it!


I knew it wan't malted bread probably shouldn't have put it in this posting, still finding my way around the forum. : )


You're right, their is a good amount of sodium 3 tablespoons (between salt and baking soda) however remember this is for 6 loaves of probably 10-12 slices each so I'm not sure how if that would still be considerd too high given the amount of loaves it makes. 


Have a wonderful day, ~cathy


 

Mary Fisher's picture
Mary Fisher

Hello Erma,


No, I'm about as far from Australia as I could be - in Yorkshire, England :-) But despite my husband being born in this city, in the same hospital as me, and both of us living here all our lives, his mother was Irish and we've spent a good deal of time there, in private houses and eating at many different types of restaurants. 


The recipe was for soda bread, 'brown bread' even in Ireland is yeast-leavened but made with brown flour. There's a bread mix here called 'scofa' which is soda bread. It's more like what we call wholemeal scones and you call biscuits :-)


I wonder if your Irish friends are 'American Irish' - that is having some antecedents who were native Irish but who have lived most or all of their lives in USA? I've met many Americans who claim to be Irish because their grandfather was or an aunt. Despite my husband's parentage he describes himself as a Tyke - a Yorkshireman. To narrow it further he's a Leodian. 


You're right, language changes all over the world. I'm passionate about the English language yet I've been told to speak English when I've been in USA - because I couldn't be understood. Sadly, far too many words and expressions are being imported from USA and we're losing our beautiful and elegant language. Jane Austen would hardly recognise it :-(


I don't care about Na content of foods but many people do, which is why I mentioned it. We eat the saltiest butter we can find - 3% (it's probably illegal!) - but we don't use salt at the table and I don't use much in cooking simply because we want to taste the food - another of my passions.


Every day is a wonderful bonus at my age so I make sure I enjoy even the most mundane of tasks but I was nonplussed when I washed some new jeans with other items of the same colour and red dye (why is it always red?) leaked into white candle designs on a Christmas tablecloth. Ah well, nothing's perfect :-) And the poolish is bubbling away gently and keeps burping to remind me it's there. As I I could forget our daily bread!


Mary

Mary Fisher's picture
Mary Fisher

While making dinner for tonight and peeping at the smiling poolish for some reason the word 'wheaten' came into my head. That's another name for soda bread, often used in Northern Ireland (don't know about the Republic).


Soda/wheaten bread is usually made in 'farls' - round free-form loaves to breadmakers. I suppose they were made on the hearth in the past ... they are often slashed with a cross so deeply that they will break into quarters for cutting on the plate.


Mary

gardenchef's picture
gardenchef

Isn't it a little sad how the language is changing. I become so frustrated with my kids everday slang . You send them to the best schools and they still speak incorrectly. Geesh


Anyway check your profie I may be wrong but I thought it said you were in Australia? Possibly my mistake.


As for the Irish woman I mention, they are full blooded Irish, came to the states in their 20s or so. My daughter was an Irish dancer for 12 years (well still is, just not competitively) and these moms are as Irish as Irish can be. Married to Irishman, they all return home frequently. I'm American of Irish decent (my grandparents are from Ireland). My oldest loves it over there wants to travel abroad a year to study. She is a college freshman now.


Well I bought my buttermilk so the mystery will be solved when I try to make this bread later today or tomorrow. I'll keep you posted as to whether it is what I remember from my visits.


Have a blessed day


Cathy (Emer is the woman in Killarney who gave me the bread recipe)

Mary Fisher's picture
Mary Fisher

Yes, it's very sad that our rich language is degrading. People make the excuse that 'language evolves'. Yes it does but the ugly and meaningless words and phrases used recently are - well, ugly and meaningless :-)


There may be another Mary in Australia but I promise you that I've never been there. I don't know how to check my profile ... and I'm sorry if I confused your name too. It's so easy :-)


buttermilk is essential for real soda bread (wheaten bread) as I know it.


I found how to make entries in my profile - I think - so I have done. it was empty before just now. I hope this helps.


If you'd like to mail me it's mary.fisher@zen.co.uk

althetrainer's picture
althetrainer

I am not related to any Irish so I don't know much about Irish Brown Bread.   But I do know why you've been mistaken as from Australia.  I checked your profile and it did say that you're from Leeds.  However, you had saved Shiao Ping's (a poster from Australia) food blog for future reading and the topic of her blog was "Holiday baking at sunshine beach, Queensland, Australia".  Regardless where we're are, the most important thing is that we all share the same passion.  Happy baking!  Al

Mary Fisher's picture
Mary Fisher

Baking is only part of my lifelong and continuing passion for good foods iin general.


The only way to guarantee excellence in food is to make it ourselves. I just wish I had enough land to grow all our vegetables and (native) fruits. to get over that lack we grow some and buy only from trusted organic, local growers. Meat is rare breeds, organically grown with high welfare by a daughter in Wales or a local farmer. We also eat a lot of game. Eggs are produced by our own two bantams, we only eat 'chicken' if daughter culls a cockerel because commercial chicken production is an abomination. Fish is chosen with great care from trusted suppliers. I can't grow grains of course but Doves Farm and other growers, some local, supply us with what we need and everything is baked here and cooked here too. I'm gradually learning to smoke foods, a long-held ambition.


Now I have to transform that poolish into our daily bread. We do eat bread daily, at least once, but it's rarely the same bread.


There's so much variety in all foods, you simply can't get it with prepared 'ready' or 'convenience' 'foods'.


OK, 


Poolish, I hear you! I'm coming ...

gardenchef's picture
gardenchef

I am about to make my recipe tomorrow and tonite came upon a mix from Bob's Red Mill for Irish Soda Bread. Very interesting b/c if this mix tastes anything like the bread I"m about to make it is a lot less expensive to make with mix since  you just add water. I had to buy 4qts of buttermilk at almost $12. (I am making 6 loaves) I think I'll buy a mix to tr....y and compare to what I make tomorrow. i have used Bob's Red Mill products before and been pleased.


www.bobsredmill.com


Ingredients from website...I haven't seen this in my local stores yet though.


"To make this quick, rustic loaf of bread just stir the ingredients together by hand (not in a bread machine), shape into a large loaf or individual breads, then bake. Serve this luscious hearty bread with a variety of meals-stew, soups, salads, anywhere you would a biscuit. Contains enriched unbleached wheat flour (wheat flour, malted barley flour, niacin, iron, thiamine, riboflavin, folic acid), whole wheat farina, evaporated cane juice, buttermilk powder, wheat germ, sweet dairy whey, wheat bran, baking powder (sodium acid pyrophosphate, sodium bicarbonate, corn starch, monocalcium phosphate), baking soda, and sea salt"


Just thought I'd share.


Hve a good evening everyone, cathy

YankshireRose's picture
YankshireRose

Just received some Veda from a friend in Northern Ireland (co. Fermanagh).  Veda isn't soda bread, nor is it treacle soda bread or a fruity malt loaf.  It's malty, and vaguely similar to Soreen (though not fruity and a lot lighter). 

The recipe is still under patent, and is a closely guarded secret.  That being said, I've seen a Veda recipe online that I'd like to try when my Veda source moves back over from Norn Iron and we're stuck trying to find Veda substitutes:

(credit to the petitchef)

Makes one small loaf.
Oven temperature
200.C/180.C Fan/400.F/Gas 6


Ingredients


450gms/1lb White Bread Flour
1 teasp Roasted barley Malt Flour
2 teasp Nut Brown Malt Flour
1 teasp instant yeast
1 teasp salt
1 tablespoon oil
1 large teaspoon malt extract
1 large teaspoon treacle or molasses
200-250 mls warm water

Glaze (If desired)

A teaspoon of warmed treacle/molasses


Method


Mix all the ingredients together using 200mls of the water. If it seems a little dry add a little more water just a drop at a time. It should be a softish slightly sticky dough
Knead for 10 minutes by hand or five in a stand mixer with a dough hook.
Form into a ball and place in an oiled bowl covered with cling film 
Leave somewhere warm to rise for about an hour until doubled in volume.
Gently pull the dough out of the bowl onto an oiled work top and dimple out with your fingers to disperse the gas.

Fold the dough over towards yourself bit by bit firming each roll with your thumbs as you go..
When you have a sausage fold it into thirds like a busines letter.
Turn it over and tease the sides down and under until you get a cob shape.
Place this into a greased 2 lb loaf pan and squash it down until it fills the base.
Place the tin inside a plastic bag and leave for 30-40 mins until it has risen again. You will know when it is ready if you very gently shake the end of it trembles a bit like a jelly.
Brush gently with the glaze and bake for approx thirty minutes.
The loaf will sound hollow when tapped on the underside when it is done. If not pop it back in the tin and bake for a further five minutes and check again.

TIP
Oil your hands and the work top when working with the dough. It stops it sticking to you and everything else

VedaLover's picture
VedaLover

Hullo from Norn Irn!

Some very interesting stuff here, and I will have to try some and test which is closest to Veda.

A few little points though:

Firstly, as Veda was invented in Scotland and popularised in Northern Ireland, and as both Scotland and Northern Ireland are British, it's hardly surprising you'd find things relating to either Scotland or Northern Ireland on a British website!

Remember - nearly a third of the island of Ireland's population live in Northern Ireland (a sixth of the landmass), in the United Kingdom. :)

Secondly, Veda bread is not Soda bread, as someone has already pointed out. Soda farls are light in colour, in any case.

Thirdly, Veda bread is not wheaten bread, either.

Soda farls and wheaten farls (or just wheaten bread) are two of the breads used in an Ulster Fry. The third type of bread is potato bread. Add a fried egg, sausages and bacon, and you have all the essential ingredients of the Ulster Fry! Although all the ingredients are traditionally fried, these days a more health-conscious public tend to grill everything but the egg.

However, none of those breads are Veda bread, which can be sliced and buttered as it is, or toasted, covered in butter and a slice or two of cheese.

OK.. my mouth is watering now!