Clew Bay Hotel Recipes


400g Stoneground Wholemeal Flour
50g White Flour
50g Wheat Bran
1 heaped teaspoon of breadsoda
1 teaspoon salt
1 tablespoon soft dark brown sugar
1 egg
2 tablespoon sunflower oil
425ml Buttermilk
Preheat oven to 200C /400F / Gas 6

Put all dry ingredients including the sieved breadsoda into a large bowl.  Mix well. Whisk the egg, add the oil, and most of the buttermilk. Make a well in the centre of the dry ingredients and pour in the liquid.
Mix well and add more buttermilk if necessary. The mixture should be soft and slightly sloppy. Pour into an oiled tin and bake for 60 mins or until the bread is nice and crusty and sounds hollow
when taped. Cool on a wire rack.

 A few points about bread making!

  • No two cakes will ever be the same
  • Make sure you fully preheat your oven.
  • Choose a very large bowl
  • Sieve the breadsoda
  • Do not over mix
  • Time is a guide
  • Have fun!


2 cups oats
½ cup each Hazelnuts or brazil nuts
Walnuts (broken up)
Pumpkin seeds
1 jar honey
Mix all ingredients together. Put on a tray & into oven @ 140 deg for 10 minutes.
Then stir & repeat until golden brown. Cool & store in an airtight container.


450g Plain White Flour
3 rounded teaspoons of baking powder
Pinch of salt
25g caster sugar
85g Chilled butter
2 eggs
200ml Milk
Preheat oven to 250C/475F/Gas8

Into a large bowl sieve the flour, baking powder & salt.  Add caster sugar.  Cut the chilled butter into cubes.  Then rub the butter into the dry ingredients.  Make a well in the centre.  Break the eggs into a
bowl and lightly whisk.  Add the milk.  Pour into the dry ingredients.  Using your hand open and
stiff mix in a full circle drawing flour in from the sides.  Bring the ingredients together into a soft
dough.  Turn onto a floured surface.  Gently roll scone dough to about 2cm high.  Using a metal
scone cutter cut the scone dough.  To prevent the scones toppling over while baking cut quickly and sharply downwards with the scone cutter.  Brush with egg to give a nice glaze. Place in preheated oven and bake for 15 – 20 mins.  Cool on a wire rack.