prefermented

<p>Traditional Irish soda bread is a deliciously quick and easy to make. It is perfect next to a bowl of stew or toasted for breakfast. See the section above for 5 flavour options.</p>

Traditional Irish soda bread

flour

buttermilk or milk kefir

Salt

tsp baking soda

Flavours (see section above

Combine buttermilk and flour in a glass container, and leave to hydrate for 5 minutes.

Sprinkle the dough with the salt and soda then mix well into the batter. 

Stir in any additional flavours, then place on your baking pan. Slice a cross into the top of the loaf about 2 cm deep.

If you want to add a topping, brush the top of the loaf with beaten egg, milk or water then sprinkle on seeds or cheese.

Bake at 400F (200C) for 30-40 min (until a toothpick comes out clean).

Delicious! I made the cinnamon raisin variation &amp; loved that it was not super sweet. I used some kefir that had turned to curds &amp; regular kefir. Great recipe &amp; excited to try the variations.

Does breakfast leave you feeling sluggish and full? Try making soaked and fermented oatmeal for a quick and easy breakfast. It's the perfect way to start your day!

Fermented Oatmeal

oats

tbsp culture (see notes)

water (chlorine free for soaking)

water

Mix the oats with the culture and 1 cup of water in a glass container.

Cover with a tea towel and leave to ferment in a warm location overnight or for up to 2 days.

To cook, boil 1 cup of water and mix into the oats. If it&#8217;s not warm enough you can cook the oats for a few minutes in the microwave or on the stove top.

Emillie, does one have to use a starter culture? Will the oats ferment on their own without the inclusion of any culture?

I put organic yogurt &amp; the liquid with my oats &amp; water overnight and eat them straight out of the jar (not cooking) is that okay? Especially in summer time, I'd rather not cook them. Is it more or less beneficial cooking or eating raw. I add blueberries, nuts, seeds and a little almond creamer to sweeten. Just wondering what you opinion is about eating them 'raw'

I did to .I like to eat with 2 boiled eggs , berries and nut

I have read elsewhere that to make the oat yoghurt more quickly next time, you could save some to use as a starter. It is not further detailed how to do this and I was wondering what your take on this might be and if you could give a description on how to do this exactly. 

I'm new to this and in general not too experienced in the kitchen so would really appreciate the help.

Thanks for a great recipe and tips on interesting probiotics to top it with too!

So without reading the comments first, I just simply soaked my steal cut oats overnight on the counter, then rinsed them in the morning and then, to achieve the fermenting process, I just poured milk kefir (no water added) over these oats and I left this again on the counter today all day and now, in the evening, because my kitchen is pretty cold, I put the pot with the lid (which has a hole in it for steam escape), inside of my turned off oven, but turned the light on (this trick is used by many sourdough bakers btw). I am now really curious how my oats turn out tomorrow morning. What do you think Emillie?? Is it going to be edible and still healthy? Should write another comment about the experience, would anyone want to know what happened? Let me know :)

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Traditional Irish soda bread

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