Traditional bread recipe (Gaelic and English)

Seo agad doigh airson aran a chòcaireadh

<Here's a Gaelic recipe for bread - takes about 2-3 hours total. We make this frequently, it's quite straightforward. English follows>

Aran Sgìre Raoird

Cungaidh:

Aran:
dusan unnsa flùr-bracha donn
coig unnsaichean flùr geal làidir
spàin-tì de shalann
spàin-tì de shiùcar
spàin-bhùird de chòthan ghearrte
spàin-bhùird de shìl neòinean-grèine
seachd gramaichean de bheirm

Comhdachadh:
ugh
leth spàin-tì de shalann
dà unnsa-bhùrn de bhainne
sìl de cheann choilich dheirg no sìl sasamaidh

Ceuman:
Cuir an cungaidh gu lèir le chèile le trì ceud ml de bhùrn bhlàth. Taoisnich fad deich mionaidean e agus dèan trì roinntean dheth. Fill na roinntean le chèile mar fhigheachan. Measgaich an ugh, salann agus am bainne le chèile agus comhdaich an taois leis. Cuir dhan an darna taobh fad leth-uair a thìde gus èirigh e. (Feumaidh e a bhith dà uiread na mò)

Nuair a tha an taois air èirigh, comhdaich e leis a' bhainne agus an ugh a-rithist. Faodar sìl de cheann choilich dheirg, no sìl-sasamaidh a chur air cuideachd.

Cuir e dhan an àmhainn, aig 230C. mar tha, fad deich mionaidean air fhichead.

<English>
Nut bread
12 Oz Malted brown flour
5 Oz strong white flour
1 tsp salt, sugar
1 tbsp olive oil (or veg oil), chopped nuts, sunflower seeds
1 pkg yeast (7g)
sesame or poppy seeds.

Brush on: 1 egg, 1/2 tsp salt, 2 Oz milk
Beat lightly and apply as directed below

Mix all ingredients together with 300ml of warm water (approx 125ml boiling and 175ml cold). Kneed for at least 10 mins. Shape and cover with "brush on". Cover with cling film and allow to rise in a warm, draft free area to double original size. Prior to cooking re-apply "brush on" and sprinkle with sesame seeds or poppy seeds. Cook for 30 mins at 230C (450F) in a preheated oven.

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