As ever, my go-to starter is my fabulous mother-in-law’s brown bread with charcuterie. Served with relish, Irish farmhouse cheeses and gubeen ham this bread is the most sublime of starters. Earthy, rich with a touch of sweetness, it coverts even this non-bread eater. Beannacht Lá Fhéile Pádraig!
12 ounces/340 grams plain flour
4 ounces/110 grams of bran
1 heaped teaspoon bicarb of soda
1/4 teaspoon salt
2 Tablespoons olive oil
Grease a kilo loaf tin and preheat oven to 170 degrees C.
Mix all dry ingredients together and make a well in the middle.
Add wet ingredients and mix to combine.
Pour into loaf tin and bake for approx 45 minutes.
Edited to add that two ounces is too much sugar, I suggest using one ounce. The other critical thing I forgot to mention is that when it is baked, leave to cool in the tin for ten minutes or so and then wrap tightly in a clean teatowel until ready to use.