New England Soda Bread
|Stale bread||4 Ounce, soaked overnight in 350 ml (12 fl oz) cold water (100 Gram Bread, Crust Less)|
|Molasses/Black treacle||6 Tablespoon|
|Corn meal||5 Ounce (150 Gram)|
|Rye flour||5 Ounce (150 Gram)|
|Wholemeal flour||5 Ounce (100%, 150 Gram)|
|Soda bicarbonate||2 Teaspoon|
|Cold water||6 Tablespoon|
1 Using oil, grease two 1-1/2-litre (1 1/2-pint) round ovenproof moulds or pudding basins and set aside.
2 Preheat the oven to 300°F (150°c / Gas Mark 2)
3 In a bowl, rub the soaked bread through a fine metal sieve uing the back of a wooden spoon,
4 Add in the molasses or treacle to the pureed bread mixing well.
5 In another mixing bowl, combine the salt, corn meal, rye flour, wholewheat flour and soda.
6 Create a well in the centre of the dry ingredients.
7 Pour in the water and add the bread and molasses mixture.
8 Stir constantly to blend all the ingredients well.
9 Equally divide the mixture between two bowls.
10 Using a greased aluminium foil, cover securely and tie tightly with string under the rim of each basin.
11 Steam for 3-3 1/2 hours.
12 Bake the loaves in their basins in the oven for about 15 minutes.
13 This will remove any excess moisture from the bread.
14 Turn on to a wire rack and allow to cool.
15 Serve warm or cold with butter and honey or cheese (optional)