Walnut Irish Soda Bread / Irski kruh z rožmarinom in orehi

It feels so nice, when you make your first bread. I want to bake many from now on. I fancy homemade bread, the one that is very thick, without large holes. Those holes seem too industrial to me. At home, homemade bread wasn’t something that would happen often, but I do remember that my mother baked bread a couple of times a long time ago. It had a special flavor, I never ate a bread like that since then. I have to ask her how did she prepare this special bread. This Irish bread with rosemary and walnuts got my attention immediately. It takes zero time to prepare it, because you don’t need to leave it to rise. When you bite into it, there’s so much going on! The Mediterranean flavors of rosemary and crunchy walnuts. Because it was the season of wild garlic ( now fading ) it seemed ideal to prepare a simple spread of cottage cheese and wild garlic. I know that eating warm bread is not good for the stomach, but .... Who can resist this? When I opened the oven, the air was filled with strong smell of bread, the rosemary. When I completed the shooting and the warm haze disappeared, I quickly dug the knife into spread and enjoyed my first homemade bread. With love, Neja

Lep je občutek, ko spečeš svoj prvi kruh. Želim si jih speči še mnogo. Všeč so mi domači, gosti kruhi, brez velikih lukenj. Tisti z luknjami si mi zdi preveč industrijski. Pri nas doma se kruh ni velikokrat pekel, se pa spomnim, da je mami dolgo nazaj parkrat spekla kruh. Imel je poseben okus, nikoli več nisem jedla takega. Moram jo vprašati, kako ga je pripravila. Mojo pozornost je vzbudil ta irski kruh z rožmarinom in orehi. Zelo hitro se ga pripravi, ker ga ni potrebno vzhajati. Ko ugrizneš vanj, se TOLIKO dogaja! Mediteranska aroma rožmarina in hrustljavi orehi. Ker je bila takrat ravno sezona čemaža (zdaj že izginja) se mi je zdelo idealno, da pripravim preprost namaz iz skute in čemaža. Vem, da uživanje toplega kruha ni dobro za želodec, samo…. Kdo bi se temu lahko uprl? Ko sem odprla pečico, je zrak napolnil močan vonj po kruhu, po rožmarinu. Ko sem zaključila s fotografiranjem in se je topla meglica razkadila , sem hitro z nožem zajela namaz in uživala v svojem prvem domačem kruhu. Z ljubeznijo, Neja

Recipe from: Toast

The Recipe

Ingredients Bread 275g / 10oz wholemeal flour 175g / 6oz plain flour 1 tsp baking soda 1 tsp salt 1/2 tsp freshly ground black pepper 25g / 1oz butter 1 tbsp rosemary, chopped 1 cup walnuts, roughly chopped 400ml buttermilk, plus a little extra for brushing 1 egg 1 tbsp runny honey The process Pre heat oven to 200C / 400F Sift the flours & baking soda in to a large bowl.  Gently mix in the wholemeal & add the salt & pepper.  Next, add the butter rub it in until you have a crumbly mixture.  Add the rosemary & walnuts & gently mix. In another bowl whisk together the buttermilk, egg & honey. Make a whole in the middle of the flour mixture and add the liquid, mix gently & then turn out the dough to a floured surface & form a round loaf. Cut a cross on the top, place on a lined baking tray & place in the oven for 40-50 minutes or until cooked through. Spread with wild garlic  Ingredients  200g ricotta 10 leaves of wild garlic a pinch of black pepper The process Chop wild garlic. Mix together cottage cheese, wild garlic and pepper.

Sestavine Kruh 275g  polnozrnate moke 175g bele moke 1 čajna žlička sode bikarbone 1 čajna žlička soli 1/2 žličke sveže mlet črni poper 25g masla 1 žlica rožmarina, nasekljanega 1 skodelica orehov, grobo sesekljanih 400ml pinjeneca, plus malo več za premaz hlebca 1 jajce 1 žlica medu Postopek Pečico ogrejte na 200C. Presejemo moko & sodo bikarbono v veliki skledi. Nežno vmešamo polnozrnato moko in dodamo sol in poper. Nato dodamo maslo in vse skupaj premešamo tako, da dobimo zrnato mešanico. Dodamo rožmarin & orehe in narahlo premešamo. V drugi skledi zmešajte skupaj pinjenec, jajce in med. V sredini mešanice z moko naredimo luknjo in vanjo vlijemo tekočo maso. Vse skupaj nežno premešamo, pregnetemo, oblikujemo hlebec na pomokani površini.  Na vrhu naredimo križ z nožem in premažemo s pinjencem vrh hlebca. Položite hlebec v pekač, na katerega ste položili peki papir in pecite 40-50 minut. Namaz s čemažem Sestavine 200g skute 10 lističev čemaža ščepec črnega popra Postopek Čemaž sesekljamo. Skupaj zmešamo skuto, čemaž in poper.