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°
Mix 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.