Buttermilk is made from the butter making process; when the slowly-fermented cream is being churned, the cream separates into butter and buttermilk – both essential ingredients in traditional, Irish cuisine. Buttermilk is naturally low in fat and rich in lactic biotics, similar to those found in yoghurt. Good buttermilk should be rich, slightly thick and creamy with a buttery, pale yellow colour. It can be drank straight as a healthy morning drink, put into smoothies, pancakes or muffins, poured over oats and cereals and of course as one of the two main raising agents in Irish soda bread, along with bread soda.
We always have a drop of buttermilk in the fridge to make breads.
Our Seeded Dillisk Loaf is right up there with our favourite breads to make and eat. The combination of seeds, buttermilk and wonderful earthy, salty, Dillisk make for a truly different bread, both in flavour and in how it looks. The beautiful veins of purple dillisk which run through the bread makes it a beautiful eating experience.
Seeded Dillisk Loaf
- 340g wholemeal flour
- 2 teaspoons bread soda
- 60g sunflower seeds
- 60g pumpkin seeds
- 30g dried dillisk chopped finely
- 300ml good quality buttermilk
- 2 tablespoons rapeseed oil
- pinch of salt
- 2 eggs
- Preheat the oven to 230°C
- Mix the flour, seeds, chopped dillisk, bread soda and salt in a large mixing bowl.
- In a large jug, whisk the buttermilk, egg and oil and pour into the dry ingredients.
- Make your hand into a claw and stir the mixture in circular motion until it is well combined.
- Pour into a buttered circular baking tin and bake for 40 – 45 minutes.
- Remove from the tin and pat the bottom, it should sound hollow.
- Cool on a wire rack.