

Hello Lindsey, I hope you and Delia are both keeping well. I am planning to make traditional Irish soda bread and I notice that the online recipe is slightly different from the version in Delia's book. I am better placed to make the online recipe as I don't have either wheatgerm or pin-head oatmeal but can I ask why the online version is different, please? Was it just modified because of people's difficulty in obtaining ingredients during the current lockdown, or for some other reason?
Secondly, I do not have strong stoneground wholemeal flour but I have coarse wholemeal flour. Will that do as a good a job, please?
Many thanks.
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Hello,
We are all well thank you and hope that you are too.
Delia simplified the recipe for the online cookery school a few years back.
I expect it will work with the flour that you have but I would hold back on some (perhaps a quarter) of the liquid and add it gradually as your coarser flour may not need as much liquid.
Best wishes
Lindsey