Traditional bread recipe (Gaelic and English)

Seo agad doigh airson aran a cho\caireadh

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

Aran Sgi\re Raoird

Cungaidh:

Aran:
dusan unnsa flu\r-bracha donn
coig unnsaichean flu\r geal la\idir
spa\in-ti\ de shalann
spa\in-ti\ de shiu\car
spa\in-bhu\ird de cho\than ghearrte
spa\in-bhu\ird de shi\l neo\inean-gre\ine
seachd gramaichean de bheirm

Comhdachadh:
ugh
leth spa\in-ti\ de shalann
da\ unnsa-bhu\rn de bhainne
si\l de cheann choilich dheirg no si\l sasamaidh

Ceuman:
Cuir an cungaidh gu le\ir le che\ile le tri\ ceud ml de bhu\rn bhla\th. Taoisnich fad deich mionaidean e agus de\an tri\ roinntean dheth. Fill na roinntean le che\ile mar fhigheachan. Measgaich an ugh, salann agus am bainne le che\ile agus comhdaich an taois leis. Cuir dhan an darna taobh fad leth-uair a thi\de gus e\irigh e. (Feumaidh e a bhith da\ uiread na mo\)

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

Cuir e dhan an a\mhainn, 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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