Multi-Grain Soda Bread

Eat Well Edibles Recipe

In years past airy popovers, a golden braided challah, fluffy brioche or another light style of bread graced our Easter tables. Rain clouds and a damp chill settled in to southeastern NC this year, so I went for dark and dense.

Soda bread originated in Irish kitchens around the middle of the 19th century. Traditional recipes utilize only four basic ingredients: flour, salt, buttermilk (or soured or “clabbered” milk), and baking soda as a leavener — making a hearty, nourishing loaf easily and in short order.

Though you may be accustomed to loaves studded with currants, raisins, dried cranberries or a combination, fruit is typically reserved for tea cakes and tea breads in Ireland. You are, of course, welcome to deviate. Mine is without, but I did add 2 teaspoons of mildly sweet and aromatic ground anise seed.

WG soda bread

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Homemade Grahams

Eat Well Edibles Recipe

Graham crackers are often dismissed as plain and simple. This really isn’t an unfair description, but plain and simple doesn’t automatically mean boring. Quite the contrary, if you ask me, and there is perhaps no food that better epitomizes my childhood.

True to my nature of re-imagining recipes, these grahams feature more nutritious ingredients and a few twists, yet still maintain the basic character and flavor of the ones we grew up with.

(For the record, Bon Appetit, it’s graham cracker mush; not soup.)

Grahams_stack

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