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We had such a great day in Murphy’s Barn cooking and eating with Oliver McCabe in May that I’m taking this opportunity to let you know in advance of our next food event. This autumn (on Saturday the 5th of November) we’ve invited Joe Fitzmaurice from Riot Rye Bakehouse and Bread School in Cloughjordan to give a Sourdough Bread Baking day in Wexford. Joe is passionate about spreading the word about how changing over to ‘real bread’ is such a crucial tool for health. To quote Joe “We believe that for too many years Ireland has been unnecessarily dependent upon the industrial baking and chemical industries for its bread. Many people do not have access to bread made without bicarbonate of soda, flour improvers, preservatives or other unnecessary additives. The knowledge of how to naturally turn grain into bread has been lost.”
Riot Rye’s own courses are completely booked out for this year so, as numbers will be limited for this, we suggest you let us know as soon as possible if you are interested. Click on the link above for more details.
To get you in the mood here are a few (slightly less involved) bread recipes that we’d like to share.


Nichola’s Porridge Bread

[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/2″][vc_column_text]This recipe is Nichola’s take on ‘Porridge Bread’, Nichola found that even gluten free oats were not agreeing with her so she has tweaked the standard recipe and has come up this gem!  This recipe is so quick and easy to make, packed with goodness and is absolutely delicious.

To measure your dry ingredients, you just use the empty 450g yoghurt tub, so there’s no need for weighing scales or measuring jugs! Convenient and less washing up!!

This recipe can also be made dairy free by using soya yoghurt and any dairy free milk.[/vc_column_text][vc_column_text]


450g Tub Sheeps Yoghurt (we use Velvet Cloud)
450g Tub Millet flakes
1/2  450g Tub Buckwheat flakes
1/2. 450g Tub Mixed (sunflower, milled linseed) Seeds
1 Large Free-Range Egg
2 Tbsp Raw Milk
2 Tpsn Baking Soda
Pinch of Himalayan Salt[/vc_column_text][/vc_column][vc_column width=”1/2″][vc_single_image image=”4880″ img_size=”medium” style=”vc_box_border_circle_2″ border_color=”green”][vc_column_text]


Preheat the oven to 180’C and lightly grease a 2lb loaf tin
Add all of the ingredients to a large bowl and mix thoroughly until fully combined
Spoon the mixture into the greased tin and bake for 35 minutes

After 35 minutes, carefully remove the bread from the tin and return to the oven, placing it upside down directly onto the wire rack, and bake for a further 15 minutes.
Leave to cool on a wire rack. Serve with local butter or with delicious scrambled eggs and organic rashers!


Yellow Meal Griddle Bread

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110g/4oz course yellow meal

good pinch of salt

1/4 tspn bread soda, finely sieved

175ml/6fl oz buttermilk

knob of butter[/vc_column_text][/vc_column][vc_column width=”1/2″][vc_column_text]This recipe is taken from The Ballymaloe Bread Book and literally takes minutes to make.  It’s delicous served with butter and Ger’s favourite a bowl of spicy chilli.[/vc_column_text][vc_column_text]


Put the yellow meal, salt and sieved bread soda in your bowl and add the buttermilk.  Beat the mixture well with a wooden spoon for 4-5 minutes.

Thoroughly heat a non-stick pan, then add the knob of butter.  Carefully pour the batter into the pan.  Cook for 4-5 minutes, when little bubbles being to form on the surface of the batter, it is ready to be turned over.  Gently and carefully flip the bread over.

Cook for a further 3 minutes.

Cut into slices and serve.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][/vc_column][/vc_row]