Veda bread is a brand of malt loaf sold in Ireland. It is a small, caramel-colored malted bread with a soft consistency when fresh, being manufactured by Allied Bakeries Ireland (ABI).
History
The formula for Veda was allegedly stumbled upon by luck when a Dundee farmer's house-keeper accidentally used damp wheat which had sprouted to produce malted wheat (which is just one of many ways bread using wheat flour can be made and a common way wheat could be used, just not commonly for bread). This produced a sweet-malted flavored bread.
Although a sweet bread, Veda is often toasted with butter and cheese, although many prefer to add jam or marmalade. It is usually eaten as a snack.
Veda Bakeries holds the original recipe for Veda bread, and they have not published it publicly. The company is based in East Lothian in Haddington. The majority shares (75%) are owned by Miss Laura Frances Wilson.
In Northern England, Veda bread is a sweet, sticky loaf made with black treacle. It is usually eaten sliced or dry, with butter or margarine. The molasses in the treacle help to preserve the mixture, and Veda-bread connoisseurs will leave a freshly baked loaf for several weeks in a closed cake tin to allow the flavors to mature before they eat it.