Such an authentic recipe but I would add that the whole wheat flour we use in Ireland is very different than the wholewheat flour used in the USA and, as someone living and baking in both countries, I know how different the bread is when baked in each place. You can buy the Irish coarse or extra course flour (soft wheat) in the USA online but that is expensive. Well worth it though, if your budget can do it! It can also be made with white flour only (with or without dried fruit) and that is especially baked for afternoon tea....sometimes with a tablespoon or two of sugar added.
Thank you for this important distinction in wheat flours. Now to hunt down this extra course flour... or should I just wait 9 weeks till I'm actually in Ireland to sample the authentic bread in person before attempting to replicate at home? ;)
Such an authentic recipe but I would add that the whole wheat flour we use in Ireland is very different than the wholewheat flour used in the USA and, as someone living and baking in both countries, I know how different the bread is when baked in each place. You can buy the Irish coarse or extra course flour (soft wheat) in the USA online but that is expensive. Well worth it though, if your budget can do it! It can also be made with white flour only (with or without dried fruit) and that is especially baked for afternoon tea....sometimes with a tablespoon or two of sugar added.
Thank you for this important distinction in wheat flours. Now to hunt down this extra course flour... or should I just wait 9 weeks till I'm actually in Ireland to sample the authentic bread in person before attempting to replicate at home? ;)