Nora first experimented with using our barley flour to make scones, and passed this recipe on to us after it proved to be a success.Continue reading “Barley Scones”
Soda bread is a traditional Irish wheat loaf, but we like to use rye or barley for ours. These flours don’t rise easily with yeast as wheat does but using a soda bread recipe works well to make a firm and tasty loaf. Soda bread is very quick to make and needs to be eaten fresh.
- 500g wholemeal Rye flour (or Barley flour for a variation)
- 1/2 tsp salt (adjust to your preference)
- 1/2 tsp caraway seeds (optional)
- 1 level tsp baking powder
- 300 ml warm water or milk or old yoghurt (about 40°C )