As bakers across the country gear up for the highly anticipated National Brown Bread Baking Competition, this year’s sponsors Euronics has revealed some of the best hints, tips, and recipes to help bakers create the perfect loaf.
This year’s competition, in association with the National Ploughing Association (NPA) and the Irish Countrywomen’s Association (ICA), promises not only glory but also a fantastic first prize (€5,000 cash prize and a NEFF Slide & Hide oven).
To help get started, Euronics has revealed it's top tips to help bakers take home the coveted title this year!
Key baking tips for perfect brown bread:
• Use fresh ingredients: Ensure your flour, bread soda and other ingredients are fresh for the best rise and flavour.
• Perfect baking temperature: Preheat your oven to the recommended temperature. A hot oven ensures your bread rises well and forms a crusty exterior.
• Tap, tap, tap: Tap the bottom of the loaf; a hollow sound indicates it’s done. Alternatively, use a thermometer; bread is done when the internal temperature reaches around 200°F (93°C).
• Get creative: Stand out from the competition and put a spin on a traditional loaf. Whether it’s cheese, pumpkin seeds, bacon, raisins or cranberries, add a touch of something different so that your loaf will stand out amongst the competition.
NEFF Culinary Manager Eleanor Martin shared her favourite brown bread recipe:
Wholemeal seeded soda bread
Makes 1 large loaf
Ingredients
• 1 tbsp molasses
• 375-400ml buttermilk
• 450g extra coarse stone-ground wholemeal flour
• 100g plain flour
• 80g mixed seeds. Use a mix of pumpkin, flax, sunflower, sesame, poppy or chia seeds1½ tsp bread soda (sieved)1 tsp salt2 tbsp oats (optional)
Method
Preheat oven to 220⁰C bread baking with medium added steam (NEFF oven specific).
• Line the universal pan with nonstick paper.
• Add the molasses to the buttermilk and mix really well until the molasses has dissolved.
• In a large bowl combine the flours and seeds, then sieve in the bread soda and salt. Mix all the dry ingredients together then make a well in the centre.
• Add about ¾ of the buttermilk and molasses to the dry ingredients and gently mix, adding more liquid a little at a time until a soft but not sticky dough is formed. Don’t over mix as this will make your bread tough.
• Tip the dough out onto a floured surface. Use your hands to smooth it into a round, then turn it over onto the baking sheet. Using a sharp knife cut a cross about 1cm deep in the dough. Sprinkle with oats if using.
• Bake in the oven for 10 minutes, then reduce the heat to 180⁰C for a further 25-30 minutes. The base of the bread should sound hollow when tapped. If necessary turn the bread upside-down and give it another 5 minutes.
• Remove from the baking sheet and cool on a wire rack. Best served fresh.
If you think you have the recipe for success, log onto neff-home.com/ie/brown-bread-comp or ica.ie for information on how to enter and for full terms, conditions and competition rules.
Full list of drop off locations around the country are as follows:
Friday 19th July from 9am - 11am
• TJ O’Mahony Prosperous, 3 Lime Drive, Ladytown , Naas, Co. Kildare, W91P682
• Grange Baldoyle, Unit 48G, Baldoyle Ind Est, Baldoyle, Co. Dublin, D13 KR76
• Mastercare, 164 Howth Road, Clontarf West, Killester, D03 V820
• Heavins, A1& A2 Shannon Retail Park, Dublin Road, Athlone, Co. Westmeath, N37 E763
Friday 26th July from 9am – 11am
• Bandon Co-Op, Kilbrogan, Bandon, Co Cork, P72 X275
• Jack Fitzgerald Electrical, Howley’s Quay, Lower Shannon Street, Co. Limerick, V94 W295
• Joyce & Sons, Galway Road, Cuilleen, Headford, Co. Galway, H91 A9X7
Friday 2nd August from 9am – 11am
• Redmond Electric, Unit 6, WFC Retail Park, The Avenue, Gorey, Co Wexford, Y25 K773
• Keans Claremorris, Mount Street, Clare, Claremorris, Co. Mayo, F12 Y642
• Brodericks Westport, 5 Castlebar Road, Westport, Co. Mayo
• Harrys Electrical, 2 Moynehall Retail Park, Ballinagh Road, Co. Cavan, H12 HP64
Slán go fóill