Perhaps the most traditional of Irish baked goods would be soda bread. Despite this obvious fact, I had never ventured down the magnificent road of soda bread-making until now. After a few {gentle} requests, I decided to get my feet wet this week with a beautiful and simple Avoca recipe…a traditional, bare-bones plain soda bread, which turned out wonderfully, and begged me to make more.

Because this bread can literally be made in minutes, I decided I would experiment by adding in a savoury ingredient or two as well as trying my mother-in-law’s favourite “spotted dog” variety. For the blog, I settled on this combination of wild garlic and flax seed, whose flavours (and health benefits) speak nicely together and are just strong enough to contend with the heavy texture of the soda bread itself.

First, we needed to go down to the wood to forage for wild garlic, which grows madly in our few acres of mossy damp soil that lies untouched on the River Shannon. This wild herb has long lush leaves similar to the Lily of the Valley, but has a distinctive garlic or chive scent. After cultivating a few handfuls of fresh stems, we made a quick trip to the local natural food store to replenish our store of flax seed in our pantry.

I’m a colossal fan of flax. It is considered a superfood and has tremendous benefits because it is loaded with omega-3’s and antioxidants. Some even say it is one of the most powerful plant foods on the planet. All I know is that it tastes kinda nutty (love a nutty) and if it can make us healthier, why not add it to an already well-appointed soda bread?

As we ambled through the woodland acreage, we spotted the wild garlic making its home next to tree roots, ferns and ivy…

We gathered the bright green leaves and brought them home for a wash and a fine chop

Then it was time to mix up all the ingredients, pat it into a round and cut a deep cross on it

(to keep the fairies out!)

 

I find it is best fresh out of the oven slathered with our farmhouse honey butter, but any butter will do…in fact, it really doesn’t need anything….just break a piece off and enjoy.

Here’s the recipe. I hope you enjoy it as much as we do.

Slan Abhaile,

Imen

Photos & Styling by Imen McDonnell. Assisted by Sonia Mulford Chaverri.

 

 

 

 

 

 

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