Nutritional Info

Nutrition Facts

Serving Size 1 (90g)

Calories 220
Calories from Fat 79 (36%)
Amount Per Serving %DIV
Total Fat 8.8g 14%
Saturated Fat 1.6g 8%
Monounsaturated Fat 2.2g
Polyunsaturated Fat 4.9g
Trans Fat 0.0g
Cholesterol 1.3mg 0%
Sodium 710.8mg 31%
Potassium 125.6mg 3%
Total Carbohydrate 30.9g 10%
Dietary Fiber 3.4g 14%
Sugars 3.3g
Protein 4.1g 8%

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Recipe Description
This bread tastes just as delicious todqy as it did over a hundredyears ago. From Caragh Lake, Kerry, it was referred to as 'yalla malt' bread.
Prep time
15 min
Cook time
45 min
Ready In
1 hr


Serves Tool

Serves To:USMetric
1 1/2 Cup(c)  yellowmeal (cornmeal)
2 1/2 Cup(c)  plain white flour
1 Teaspoon(t)  salt
1 Teaspoon(t)  baking soda
1 3/4 Cup(c)  sour milk


Preheat your oven to 450° F. Sieve the dry ingredients. Make a well in the center. Pour most of the milk in at once. Using one hand, mix in the flour from the sides of the bowl, adding more milk if necessary. The dough should be soft, not too wet and sticky. When it all comes together, turn it out on to a floured board and knead lightly to tidy it up. Flip over the edges with a floured hand. Pat the dough into a round about 1 1/2 inches deep and cut a cross on it to let the fairies out! Bake in the hot oven for 15 minutes, then turn down the oven to 400° F for 30 minutes, or until cooked. If you are in doubt about this, tap the bottom of the bread. If it is cooked, it will sound hollow.

Additional notes

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