Irish Wheaten Farls Recipes

IRISH SODA FARLS

Steps:

• Preheat heavy based flat griddle or skillet on medium to low heat.
• Place flour and salt in a bowl and sift in baking soda. Make a well in the center, and pour in the buttermilk.
• Work quickly to mix into dough and knead very lightly on a well floured surface. Form into a flattened circle, about 1/2 inch thick and cut into quarters with a floured knife.
• Sprinkle a little flour over the base of the hot pan and cook the farls for 6 to 8 minutes on each side or until golden brown.

PERFECTLY MOIST IRISH WHEATEN BREAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Prepare a shallow baking pan with cooking spray.
• Sift together the bread flour, whole wheat flour, salt, baking soda, and 2 teaspoons sugar in a bowl. Cut the margarine into the flour mixture until pieces are nearly indistinguishable. Make a well in the center of the mixture and pour in the oil and buttermilk. Stir with a spatula until dry mixture is completely moistened. Move the dough to a lightly-floured surface. Lightly knead the dough for no more than 1 minute. Place the dough into the prepared pan; pat down and around to form a round loaf. Cut a cross into the top of the loaf with your finger. Brush the top with 1 tablespoon buttermilk; sprinkle 1 teaspoon sugar over the top of the loaf.
• Bake in the preheated oven for 30 minutes. Reduce heat to 375 degrees F (190 degrees C); rotate pan and bake another 30 minutes.
• Allow loaf to cool on a wire rack before slicing.

TRADITIONAL IRISH WHEATEN BREAD (BROWN SODA BREAD) RECIPE

Steps:

• Heat the oven to 400 F (200 C or Gas Mark 6).

IRISH POTATO FARLS

Steps:

• In a pot, cover potatoes with water and bring to a boil over high heat. Simmer on medium-high heat until the center of the potatoes are tender when pricked with a fork, about 20 minutes. Turn off heat. Drain, return potatoes to pot and allow to completely dry out over remaining heat. Mash with a potato masher until smooth.
• Place warm mashed potato in medium bowl. Stir in flour, salt and melted butter. Mix lightly until dough forms.
• On a well floured surface, knead the dough lightly. The dough will be sticky. Use a floured rolling pin to flatten into a 9 inch circle about 1/4 inch thick. Cut into quarters using a floured knife.
• Sprinkle a little flour into the base of the skillet and cook the farls for 3 minutes on each side or until evenly browned. Season with a little salt and serve straight away.

SODA FARLS

Steps:

• Tip the flour into a large bowl and stir through the salt, sugar and bicarb. Make a well in the centre and pour in the buttermilk, then swiftly stir to combine. Tip onto a lightly floured surface and knead briefly. Roll into a roughly 20cm circle and cut into quarters.
• Heat a skillet or heavy-based frying pan over a low-medium heat. Add the farls and cook for 8-10 mins on each side, or until golden brown and cooked through. Remove from the heat and leave the farls to cool in the pan for 10 mins. Split open and eat warm with butter.

IRISH POTATO FARLS

Steps:

• Bring potatoes to a boil on high heat. Simmer on medium-high heat until the center of the potatoes are tender when pricked with a fork. This should take about 20 minutes.
• Turn off heat. Drain the potatoes and return them to the pot and allow to completely dry out over remaining heat. Mash the potatoes until smooth.
• Place warm mashed potato into a medium bowl. Stir in the flour, salt and melted butter. Mix gently until a soft dough forms.
• On a well floured surface, knead the dough gently. The dough will be sticky. Use a (floured) rolling pin to flatten into a circle about 9 inches in circumference and 1/4 inch thick.
• Cut into quarters using a floured knife.
• Heat a skillet to medium high heat. Once hot, melt the butter in the skillet.
• Sprinkle a little flour into the base of the skillet and cook the farls for 3 minutes on each side or until evenly browned.
• Season with salt and serve right away.