The fastest bread in Europe comes from … Ireland! Why this is so and what it has to do with climate change, says our European correspondent Georg Matthes.
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Georg Matthes bakes soda bread from Ireland
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Georg Matthes bakes soda bread from Ireland
In the Multimedia series “Baking Bread” bakes European correspondent Georg Matthes 28 loaves of bread from 28 countries of the EU and decorates his baking instructions with typical anecdotes. This time: Irish soda bread.
Ingredients
- 380 g wheat flour-T75
- 10 g salt
- 6 g of baking soda
- 390 ml of butter milk
For the preparation:
- 10 g soft Butter
And so is the soda bread in Ireland is made racing cars under the bread:
- Flour, salt and baking soda in a bowl and mix well.
- The butter, add milk and mix thoroughly. But not too long, otherwise the dough is not nice.
- Preheat the oven to 200 °C preheat and a round cake pan with Butter.
- The sticky dough onto a floured surface falls. Shape with floured hands roughly into a ball. Flatten slightly and place on the cake plate.
- With a sharp knife, a deep cross into the dough to cut.
- The bread bake for 20 minutes. In the last 5 minutes reduce the temperature to 180 °C.
- With a wooden skewer to check whether the bread is baked through. No more dough remains stuck, it can get out of the oven.
- On a kitchen grate and leave to cool. Lukewarm, it tastes the best.
Watch the Video 01:43