At the beautiful manor house of Balinkeele, County Wexford, Ireland, where we stayed for a night on our two week driving trip of Ireland, we got to know the young owners of this stunning property, Laura, Val, and their four young children. They live in the house, run a bed and breakfast in it and do all the cooking and cleaning themselves. At breakfast we were served this delicious bread warm from the oven. The recipe, which is easy to make, is Val’s handed down over the generations and it was to die for.
This was our bedroom and the view across the lakes and gardens was stunning.
After breakfast we strolled around the property, taking as many pictures as possible of the gorgeous lakes, pathways and gardens.
14 oz wholemeal flour
3 oz plain flour
4 tbsp mixed seeds & nuts, (like pumpkin, sunflower, pine nuts, golden flax seeds, chopped nuts, or whatever you fancy)
1 tsp baking soda
1 tsp salt
14.5 fl oz buttermilk
1 large egg
1 tbsp olive oil
2 tsp honey
Heat the oven to 450 F. Grease the inside of a 2lb loaf tin – cut a piece of baking parchment to fit the base.
Mix the dry ingredients together except for 2 tbsp of the nuts/seeds mixture, in a large bowl. In another bowl or a pitcher, mix the wet ingredients together, using a whisk, but don’t beat the mixture too much.
Make a well in the center of the dry ingredients, pour the wet ingredients in and mix well.
Turn the bread mixture into the loaf tin and pat down on the top with a fork or spatula. Scatter the remaining 2 tbsp seeds and nuts along the middle of the length of the loaf tin.
Cook at 450 F for 15 mins then turn down the oven to 375 F for the remaining 35 to 40 mins. Leave the loaf in the tin to cool a little and when cool enough to remove from the tin, it should sound hollow when tapped on the bottom.