Served with smoked salmon, capers and a lemon mayonnaise.


  • 1 cup plain flour
  • 2 cup wholewheat flour
  • ½ cup bran
  • 1 tsp bread soda
  • pinch salt
  • butter milk
  • 1 egg
  • lemon mayonnaise:
  • 2 egg yolks
  • 3/4 teaspoon salt
  • 1/2 teaspoon powdered mustard
  • 1/8 teaspoon sugar
  • pinch pepper
  • 4 to 5 teaspoons lemon juice or white vinegar
  • 1-1/2 cups olive or other salad oil
  • 4 tsp hot water


  • Lightly grease the loaf tin with melted margarine and dust out with whole wheat flour.
  • Sieve the plain flour, bread soda and salt into a large mixing bowl.
  • Mix in the rest of the dry ingredients.
  • Make a whole in the middle.
  • Pour in butter milk and mix.
  • Add one egg and mix again.
  • Turn the dough out on to a table or board already dusted with flour and knead lightly.
  • Pat the dough into a round loaf. Brush the top with a little beaten egg or milk, and dust with whole wheat flour.
  • Bake for 45 minutes at 200°C.
  • Lemon Mayonnaise:
  • Beat yolks, salt, mustard, sugar, pepper, and 1 teaspoon lemon juice in a small bowl until very thick and pale yellow.
  • Add about 1/4 cup oil, drop by drop, beating vigorously all the while. Beat in 1 teaspoon each lemon juice and hot water.
  • Add another 1/4 cup oil, a few drops at a time, beating vigorously all the while. Beat in another teaspoon each lemon juice and water.
  • Add 1/2 cup oil beating constantly, then mix in remaining lemon juice and water; slowly beat in remaining oil.
  • Cover and refrigerate.

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