Maine Peat Bog Moss & Dried Seaweed Campfire-Baked Irish Soda Bread

Gather up all the dried seaweed and peat bog moss for a bastible/grill/campfire-cooked Irish Soda Bread. Here's a modified version using organic chestnut flour, for 12 loaves.

You can purchase peat moss at most gardening places for this recipe. The bastible can be a large fireplace, with a cast-iron kettle, that has legs. Also, heated fire bricks, instead of coals, can be stacked over top and around the kettle's lid, in order to bake the bread more evenly. Just place the large, legless, cast-iron kettles on top of a metal grate, well-supported by a platform of fire bricks, so the bottom part of the bread doesn't burn.

*Make a checkerboard pattern with a sharp, paring knife point, into the bread loaf tops, before you cook them, so that they can bake evenly.

8 cups organic chestnut flour
12 tsp baking soda
12 tsp salt
18 cups organic, pasteurized, full-fat, goats' milk-based buttermilk

Get the bastible/campfire or grill to 425°F, and bake it for 35 minutes, approximately. Cool the loaves for 15 minutes before slicing them. This is excellent if thickly-sliced, grilled/toasted, then dipped into a melted, gruyere fondue cheese/Welsh Rarebit, or Welsh Rabbit.