Wholemeal Brown Bread for Smoked Salmon & Trout
January is not really a month for elaborate dishes, so here at the Smokehouse we keep it all very plain and simple with our Smoked Salmon and Trout – for this little while at least!   And the best way to keep it simple is to bake some bread to serve the smoked salmon or trout on. This recipe is a mixture of a traditional bread recipe from my aunt Rosa and the Avoca wholemeal bread recipe – taking the best from both! We love it because it’s perfect with Irish Smoked Salmon or Trout – just add a wedge of lemon and you have a delicious meal.   Wholemeal Brown Bread •    500 g wholemeal flour •    400 g white flour •    100 g oatmeal •    2 tblsp bran •    2 tblsp wheatgerm •    2 tblsp mixture of seeds (optional) •    4 tsp (heaped) baking powder •    2 tsp sugar •    2 tsp salt •    1100 ml milk   Use 2 x 2lb tins, greased and set your oven to 180°   Wholemeal Brown Bread for Smoked Salmon & TroutMix all of the dry ingredients together thoroughly in a large bowl, then make a well in the centre and add the milk. Pour the mixture into the tins and pop them in the oven. Turn down the temperature to 160° after 15 minutes, then leave in the oven for another hour. The loaves should be a nice brown colour. Turn them out and give them a tap on the bottom – they should sound hollow. Leave on wire racks to cool.   We’ve also posted this recipe on rte.ie/lifestyle/food   Buy some delicious Irish Oak Smoked Salmon or Cold Smoked Trout and serve with a wedge of lemon on this wholemeal brown bread.

Thank you for your interest but we have now stopped taking orders for Christmas 2022 as we can't guarantee delivery!

Happy Christmas and a Merry New Year from all at Duncannon Smokehouse.

See you in 2023 :)