does anybody know of recipe for irish malt bread known in ireland as ; veda: is a heavy sweet loafbread usually toasted for breakfast
Interesting results, but no recipe popped out.
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.
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
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
My only experience of veda bread in Ireland is made with potatoes but contains not malt. It is toasted at breakfast.
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.
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.
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...."
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.
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
I would love to see the recipe as well. Al
Happy to share, will post tomorrow promise, too late now
as promised, I just posted this authentic Irish Brown Bread recipe to my blog. Please keep me posted.
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.
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
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!
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.
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)
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 firstname.lastname@example.org
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
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'.
Poolish, I hear you! I'm coming ...
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.
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