If you cant find Irish wholemeal flour locally, it can be ordered online from sellers like Odlums and King Arthur Baking Company. Thanks!! Instead, it relies on yeast to rise, which makes it a yeast bread. It was a hilarious surprise and the next best thing to being at home. When I tip everything out of the bowl to to squeeze the dough together, that's when I get to gather up and fold in any leftover dry ingredients. I also used one sachet of dry yeast which was also fine. Its easy to make and once you taste it youll be hooked, too. Stir together in a large bowl the Irish wholemeal flour, all-purpose flour, sugar baking powder, baking soda, and salt. Find Nancys writing and recipes at her website: Hungry Enough To Eat Six. Adjust oven rack to middle position and heat oven to 375 F. Lightly grease 8 inch round cake pan. You can read my full disclaimer here. I see in another comment you say 2. Remove the bread from the oven, and cool it on a rack. Thanks for sharing on Monday Madness Link Party . I have been researching and creating ethnic recipes for over 20 years. While many Americans know about Irish soda bread, made with all-purpose flour, raisins and/or caraway seeds, Irish brown bread (also called brown soda bread) is a true Irish staple thats on menus and tables in Ireland every day. I could never make her bread but now you shared the recipe I can. On the superstitious side, the cross is to let the devil out! Always put a clean damp tea towel around the bread when it comes out of the oven and let it cool. Line a sheet pan with parchment paper. I think I will give it a go! Sprinkle yeast over top and let stand until yeast is bubbly, about 5 minutes. In a small mixing bowl, pour warm water over the raisins. Very tasty loaf that leaves the house smelling beautifully of warm bread . I just received the Irish style ground flour from King Arthur flour company yesterday. It will be fun to try the King Arthur Irish flour and am off to Central Market for fresh yeast. It came out beautiful - raised nice and tall and quite delicious. And if you want to get up at 6am, you could have it fresh for breakfast, too. I'll give it one more try. Slainte! I was hoping I was not borrowing trouble with the end result. Turn the bread dough onto a lightly floured cutting board. Another idea, although I have never done this, is to make two loaves. Get my newsletter for a tasty mix of food, Paris, life, and travel! I added about 3 tbsp of ground flax seed for extra texture & a drizzle of honey to the dough for a little sweetness. It was excellent, better than other soda bread recipes Ive tried. I visited their website and saw a lovely selection of whole-wheat (or wholemeal, as they call them) flours, but wanted to pinpoint which one. Hi Nancy, Something similar to Boston brown bread? Copyright A pound = 450g (~3 cups). Store, well-wrapped, for a couple of days at room temperature; freeze for longer storage. I could include it in the post. Seal it inside a plastic bread bag and keep it at room temperature. This moist Irish brown bread is so easy to pull togetherprobably why so many Irish kitchens bake a loaf up fresh every day. For lunch made an open faced sandwich. Thank you for your reply. That was a good call to add a bit more buttermilk to help pull your dough together. I seemed to have a lot of flour left that wasnt incorporated after adding all of the buttermilk. Not good when they burnt it though. Brown tends to lean towards the denser side of the spectrum, basically equivalent to a whole-wheat or multigrain bread . It sounds like you were as smitten with the Brown Bread as we were! All rights reserved. Thank you. of water is a little less than 10 oz., a cup and a half, 12 oz. Grease a 1 1/2 to 2-quart baking dish, or an 8" or 9" cast-iron skillet or cake pan that's at least 1 1/2" deep. 'Brown bread' is the Cockney slang word for 'dead'. I came across this recipe while searching for Irish brown bread. (You don't want to over-knead this bread as it will make it tough once baked. Those dense, complex-tasting loaves have just a few ingredients, so it's key to use flour that imparts flavor and texture. Organic Medium Rye Flour . This post may contain affiliate links. If you have time, I'd love to hear where you traveled in Ireland! 4 tablespoons (57g) melted butter or 1/4 cup (50g) vegetable oil. I am delighted to hear that you and your family like my Brown Bread, and it means so much to me that you gave it a try. I was lerry about this recipe because it did not call for eggs or butter. Thanks so much for this information. Well I tried the molasses and 3 C. white to 1 C. ww flour, and it was tasty. It's easy to make. I've never used Golden Syrup - how does that change the flavor or sweetness? Thank you! Ha how many others thought this was a SODA bread? elizabeth: My partner loves it! In one sentence you sum up so much about some of the current food debates: Authenticity is a noble cause but we shouldnt be beholden to it. I wanted to cheer reading most of this post, because not only are you obviously honoring the original place and recipe, but you repeatedly get the point across that cooking is a very individual thing, and tied in to our own places as well. Tracey and Kae: Apologies for those. Turn out the contents of the bowl onto the floured surfacethe dough will still have some dry flour visible. I make whole-wheat sourdough which does take a bit of time, but I will definitely keep this recipe mind if I suddenly run out and dont have a good 24hrs to wait for my dough to ferment. I did have a question about the recipe. I hope you enjoy the bread! Made it last night it was delicious! Add buttermilk to the bowl and stir it in to make a sticky doughif the dough is very dry and crumbly, add another tablespoon or so of buttermilk. Much appreciated! I couldnt have been more pleased with myself! Do French people like this sort of bread? (I have a Polish background). Pour in the molasses, Guinness, buttermilk, honey, and melted butter. The quicker it gets to the oven the better Although the loaf looked very like yours, it was heavy, felt gluey in my mouth and tasted bland. This brown yeasted bread could not be simpler to make. I love bread and this looks so good! It's delicious when slathered with butter or blackberry jam. We ate it warm with salted butter and jam fresh out of the oven and then had it for dinner with butter, tomatoes, avocado, good quality sardines, a dash of sea salt and a cold crisp glass of semillon. is a little more than 5 oz., as opposed to 4 oz. The dough is taken through step 4, put in the pan, and could likely be refrigerated then let come to room temperature and allowed to rise before baking. The bread turned out well, risen and browned, and still delicious. Im wondering how course the settings should be for this bread, hmm. I wasted no time in creating my own homemade Irish Brown Bread recipe so my family and I can treat ourselves to slices any morning. We never found raisins in Irish brown bread, but we did discover that each home cook had their own favorite add-ins, like oats, wheat germ, seeds, and nuts. Being French, I am passionate about bread. I had to use KAF whole wheat flour which isnt coarse, but it still worked out beautifully. Lightly grease a baking sheet, or line it with parchment. Both of these will warm you up on a cold night! Most recipes and foods have been adapted for the various countries and kitchens theyre prepared in, and you should feel free to do the same with this one. Add the butter and work in with your fingers until fully incorporated and there are no lumps larger than a pea. After tasting Brown Bread on our first day in Ireland we were so happy to find it everywhere we stopped, and each version just a little different with the individual baker's own take on the recipe. Slinte! The only hard thing about making this bread is waiting for it to cool, but it is so worth the wait : ) I will be making this on a regular basis. This bread is a staple in Ireland, and one you should try. I live in the US and am able to find real Irish flour (Odlums brand). Add the salt. If only I can get on your next tour list.it fills so fast ! When I tested the recipe with the French whole-wheat flour versus the Irish coarsely ground flour, there was no comparison: The Irish flour took the bread to a whole other level and thecrumb wasjust like the loaves at Ballymaloe. Jennifer: Yes, that is a great book. Slinte to you and your wife! I havent tried it yet, it seems lovely but what measurement do you mean please by a 'cup'. For the working class and poor in Ireland in the late 18th and early 19th centuries, soda breads were an inexpensive and nutritious food that households could rely upon to help feed their families. Makes a very moist brown bread (or brown cake as some call it). I love this tradition that you and your wife have - where in Ireland is home for you? One cup is the equivalent of 120-125 grams. Hi Grainne, I appreciate this perspective and I have heard from one or two others who grew up eating Brown Bread that sugar is not traditionally added. Give the dough just a few quick squeezes to pull it together. Im a big bread eater, and never shy away from a bread plate no matter where I am, and have never had such good soda breads as Ive had in Ireland. The original Ruby Murray was a popular Irish singer who earned seven top 10 hits in the UK during the 1950s . This is done for scientific reasons. Would that be teaspoons, tablespoons or cups? Thank you so much! Stock Up Now. I tease my real cook-wife that I learned to cook one day last week. Slinte! Thank you. I made this recipe today and it turned out great! Add the butter and work in with your fingers until fully incorporated and there are no lumps larger than a pea. I really appreciated the metric measurements! Also because the flour is stoneground, Roberttold me, it gets a slightly roasted flavor from being heated up a bit during the milling process, which gives it that unique flavor. He also added, proudly And of course its local Irish wheat!. ), but stoneground wholemeal flour, which is what you want, is widely available here in England. Bake a loaf of Irish Brown Bread to enjoy with afternoon tea, with hot soup, or buttered for breakfast. Your recipe said to flatten the ball to 1/2 . Looking for more recipes? What both white and brown soda breads have in common is that they're leavened with baking soda and baking powder. I've just done one with 1 T. molasses and 1 cup WW to 3 cups white flour. It is wonderful. Here in Cork eggs and butter snd enough buttermilk are often added to make quite a wet bread which is baked in a tin ad its so sloppy. This looks divine love the method for getting a crispy crust. Ill be trying out this recipe soon! I looked at the end of the recipe but, no masthanks Dave. Wow, that's so cool! Coat your hands with flour and gently knead to form a soft dough. During our visit to Ireland, my family and I fell in love with Irish brown bread: a simple, rustic loaf with a crunchy crust, soft interior and rich wheat flavor. Run a knife around the outside of the bread to release it from the pan, tip the loaf out of the pan, remove the parchment paper, and place the loaf upside down directly on the baking rack and let bake another 15 minutes, or until done. This loaf gets a lot of attention around St. Patrick's Day! March 9, 2018. I broke mine a couple of weeks ago ( from a potter in Devon 25 years ago) and Id like to find one similar to the one you have pictured above Wholemeal is obviously still best (the endosperm ground coarsely as well), but I thought my Graham version came out reasonably rugged and Irish-y. Make a well in the dry ingredients and pour in the liquids. Because ovens/pans are different, mine was a bit lighter on the outside, but inside, the rugged taste of the whole-wheat flour came shining through, and it was hard to wait long enough to let theloaf cool before lopping off a few slices. Preheat the oven to 375F. The amount of sugar in this loaf is on the low side at least. Thanks! Once we were back home, we really missed those rustic slices. What are the dimensions of the loaf when you put it in the oven? With large, visible flecks of bran, wholemeal flour gives brown bread its characteristic hearty flavor and texture. When I was there for the Literary Festival, Tim Allen, the son of Myrtle Allen, who started growing vegetables at Ballymaloe in 1947, and decided to open a restaurant, hotel, and eventually acooking school adjacent to the gardens, kindly offered to take me in their cooking school kitchen to show me how its made. We are so thrilled to have you at our party. I was wanting a ' sweet ' version of the bread and this worked for my needs. Its definitely the crunch factor and the healthy hardiness of soda breads that keep us coming back for more. Stir well so that everything is evenly distributed. I live in Connemara in the West of Ireland and I bake regularly. Maureen: I saw that recipe online but the picture accompanying it wasnt the same bread, which made me suspicious. Will follow your lead exactly. I'm drooling right now. Love making simple breads and when I noticed I had all the ingredients, I had to make it right away. Hold back, you'll need it for the stew or for your breakfast the next morning. - each made by hand in home kitchens, and I liked the subtle differences that each baker gave this traditional bread to make it their own. Slash the top of the dough and poke a hole in each corner to let the fairies out. I make the cross cut in it beforehand. I am so glad you and your family enjoyed the fresh baked Irish brown bread! I'm wondering if I need to flatten my ball a little. -N. I also have traditional recipes for brown scones if youre interested! Have a floured surface ready to quickly knead the dough, and a bench scraper if you have one. It is amazing how simple the recipe is. In the meantime mix all the dry ingredients together in a large bowl. This post may contain affiliate links and I may earn a small commission when you click on the links at no additional cost to you. Im curious if its similar in texture to the KA Irish wholemeal flour I guess Ill try it in this recipe and see! It's perfect with breakfast, as a mid-afternoon snack or to whet the appetite for dinner. Delicious! molasses. I havent been able to test the other flour. Thanks so much. Same baking soda, salt, and buttermilk. Step 2 Whisk together flours, wheat germ, salt, sugar, baking. Its easy enough to make and requiresalmost no effort just about five minutes of active work. Stir together the two flours, sugar, baking powder, baking soda, and salt in a large bowl. I really just loved it. It's no wonder that, once back home, we really missed this Irish bread! So wholesome, hearty, real. I have the oats but chose not to use them, since my experiences with brown bread normally didnt include oats. Thank you for this recipe! In a smaller bowl, whisk together the water (or buttermilk), egg, and melted butter or oil. Press flat to about 2 inches thick. It was simple, actually fun to make, and resulted in a pleasant discussion of Ireland by way of a delicious wedge of wholesome Irish bread--slathered, of course. When you bake it in the Dutch oven, do you uncover it towards the end of baking? (Americans and their sugar, like you said!) Make a "well" indentation in the dry ingredients and pour in the buttermilk mixture. Ive been making a very similar bread once a week for a couple of years now using 1 1/4 cups each of stoneground whole wheat flour and rolled oats and 1 cup of unbleached white flour with 1 packet of fast acting yeast. We also spent a few days in Killarney, an afternoon at the Waterford factory, and a day in Dublin. Instructions. Remove the bread to a cooling rack, and let it rest for at least 30 minutes before slicing. Have a great Sunday! Yes, sometimes I take that shortcut too, and use regular milk with a little lemon juice if there's no buttermilk on hand. With that much liquid I made a huge mess. Thank you for this recipe and I can't wait to get baking!!! I didnt make or test it with active dry yeast so I cant say how much but according to the notes before the recipe, they say Dried yeast may be used instead of bakers (fresh) yeast. I just made a loaf now , Kathleen, this is fantastic to hear! I always say a recipe is just a suggestion and it is so wonderful to get creative! Grease a 1 1/2 to 2-quart baking dish, or an 8" or 9" cast-iron skillet or cake pan that's at least 1 1/2" deep. . I may give it a go and see! Eating it takes me back to our time in Ireland, too. Gather all of the ingredients to make the Guinness brown bread. I typically use standard wheat wheat flour with a good result and rolled oats, not the "quick" oats. If the mixture still seems very dry, stir in the rest of the buttermilk. I was lucky enough to visit Ballymaloe last month and take a bread-making course in the kitchen with RJ. Before the dough has almost reached the top of the pan, preheat the oven to 450F (230C). Stir together until blended some lumps will remain. Preheat oven to 400F/205C. I would like to know whether I should use the "coarse" or the "extra-coarse". I'm from Ireland best recipe so far. Stir together until blended some lumps will remain. Thank you for writing this up. As an Amazon Associate, I earn from qualifying purchases. Beard seems to have had a taste for salt many of his bread recipes have way too much salt I use 1 tsp not the tablespoon he calls for. I'm happy that you liked it! Irish Brown Bread is delicious by itself, but even more so slathered with delicious Irish butter, and your favorite jam. My Irish Brown Bread recipe is made with 4- tablespoons of sugar, for a very light sweetness that nicely complements the wheat flavor. That's a great question about adjusting my recipe for high altitude. In any case, I appreciate that you're willing to try my recipe with our without the sugar - I hope you will write again and let me know what you think of it! The other one I add to bread (a little) is malted grain which is what is in Hovis. Thanks for posting this recipe!! Step 4: Bake. I have noticed that Germany has the widest range of flours available near me, with nearly whole aisles of the grocery store devoted to it! In a large bowl, whisk together flours, baking soda, and salt. Thank you for trying my recipe, and if you have time I'd love to hear more about the baking you do. Required fields are marked *. I like to bake my Irish Brown Bread in a cast-iron Dutch oven because it gives it a taller, rounder shape. Made with our Irish-Style Flour (coarsely ground from red whole wheat berries), our Irish Soda Bread has a crunchy crust and a crumbly crumb. The dough with the regular flourwas a little bit sticky and stretchy, the one made with Irish flour was shaggyand coarse. Thank you for making my recipe, and for this comment which really made my day. After decades of testing and baking, they settled on this one, which requires just a few minutes of mixing, no kneading (well before no-kneading became popular), and theres no needone- to two-hourwaits for the bread to rise either. I saw several nice versions on that website recently. Remove the bread to a cooling rack, and let it rest for at least 30 minutes before slicing. . I have never tried this bread! Hi Bill, I agree, the coarse wholemeal flour makes all the difference. I would like to try and recreate as best as I can the delicious brown bread I enjoyed baked by many an innkeeper and B&B owner during my visit to Ireland. Bread made with coarse-milled flour actually crunches when you bite into it. I substituted 1 teaspoon of treacle (which I couldnt find) for golden syrup and it turned out well. I learned much of it is becausethe wheat is milled in such as way that it remains verycoarse, giving the breads their special hardy texture and flavor. I am grinding my own grains again after years of not doing so, and trying many variations on the grain (einkorn, millet, buckwheat, even chickpea) just because I think it will be a fun exploration (after, of course, I have mastered the basic version). How to Make Irish Brown Bread Step 1: Preheat and Prep Start by preheating the oven then grease and line a pullman loaf pan or a standard 1 pound loaf pan with parchment paper cut to fit the pan. Bake 15 minutes at 450F, reduce to 400F and bake another 20-25 minutes until the loaf sounds hollow when tapped on the bottom. Which brings me to an important point: I tested the recipe a number of times and ifyou want to use other ingredients,or alter the technique, the results may not be exactly the same. I noticed that their measuring cup is in imperial measurements, a pint in imperial is 20 oz. I am always impressed by how much you put into your posts research, testing, detailed descriptions, humor, photos, and then even answering questions and comments in detail. This is a lovely recipe, and it was not harmed by my tweaking it just a bit. Thanks again for always providing new recipes to try; I really enjoy it. 4 cups (454 g) King Arthur Irish-Style Flour or King Arthur Whole Wheat Flour; 3 tablespoons (35 g) granulated sugar; 1/2 cup (72 g) buttermilk powder; 4 tablespoons (57 g) melted butter or 1/4 cup (50 g) vegetable oil; 1 tablespoon (14 g) melted butter; 1 large egg; 1 teaspoon salt; 1/2 teaspoon baking soda; 1 teaspoon baking powder; 1 1/2 .