On my recent family trip to Ireland I was very happy that Irish Brown Bread was served at every meal. Add the dry ingredients (whole wheat flour, rolled oats, salt, baking soda) to a mixing bowl and blend together with a whisk. Hold back, you'll need it for the stew or for your breakfast the next morning. I guess Ill try again tomorrow. What kind of cheeses did you pair with it? Thank you! Lou Lou Girls. 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 Coat your hands with flour and gently knead to form a soft dough. My only changes were from another rustic no-knead whole wheat bread recipe I use: Put the dough in the oven and bake it for 10 minutesthen reduce the heat to 375 and bake the bread for 40 minutes longer. Step 1 Preheat oven to 425 and lightly grease a large cast-iron skillet with cooking spray (alternatively, line a large baking sheet with parchment). Copyright 2023 King Arthur Baking Company. Hi Treia, I am sorry to hear this. I hadn't heard that tip before, I'll try it on my next loaf. In Denver we are at 5280 ft and I am wondering if you have any suggestions about changes to the recipe at this altitude. Hi Sabine, The white flour is 1 3/4 cups. 400 grams (3 1/2 cups) whole-wheat flour, preferably stoneground 50 grams (1/2 cup) white flour, all-purpose or bread flour 1 teaspoon salt 150ml (5oz), plus 275ml (10oz) tepid water, - 425ml 1 tablespoon dark molasses, or 1 teaspoon treacle Thank you again for a wonderful recipe. 2023 The dough with the regular flourwas a little bit sticky and stretchy, the one made with Irish flour was shaggyand coarse. Odlums is available in some stateside supermarkets. My mother adores Irish Brown Bread! This looks like a great recipe for brown bread. Thank you for sharing. It looks like a cookie. Kitchen Scales Pans. You're very welcome, I'm so glad you enjoyed it! I hope you will both be able to return to Ireland again soon, it's such a relief that we seem to be inching our way back to normal. I make this and it was fabulous! As it was run by the Irish Loreto nuns, they baked soda bread (we called it Loreto brown bread) every day except Sunday!!!! And I agree - dont forget that butter! Thanks Marlene! You can easily use it in any non-yeast bread recipe calling for wholemeal flour, but it's ideal for Irish brown breads. Its March 16th, Ive just baked the brown bread, Kerry gold is softening a bit and just poured a pint of Guinness. Thank you. I am trying this on my next bake! I just returned from a wonderful vacation to Ireland, and I loved the brown soda bread everywhere. *Or substitute 1 1/2 cups buttermilk in place of the water and buttermilk powder. 40% of 30g = 12g, Therefore 2 1/2 teaspoons. My family is from Galway (Connemara) and its very close to what we have in that region of Ireland. Hi Stuart! Enjoy the rest of your week! You can easily use it in any non-yeast bread recipe calling for wholemeal flour, but it's ideal for Irish brown breads. Shape it into a ball and place it in the pot or on the baking sheet. I think I will give it a go! I have been researching and creating ethnic recipes for over 20 years. Blend together the stone-ground wheat flour, all-purpose flour, wheat germ, sugar, baking powder, baking soda and salt in a large bowl. Irish Brown Bread is delicious by itself, but even more so slathered with delicious Irish butter, and your favorite jam. It's not as finely ground as standard whole wheat flour. That's an interesting variation, to use some syrup in place of some sugar. Lol. Scrape the dough into the prepared pan, smooth the top with a spatula or if its sticky, dampen your hand and use that then drape a kitchen towel over the top (so its not pressing down on the dough, but just lightly over the top) and let rise in a warm place until the dough reaches the top of the pan, about 20 minutes although it can vary so just keep an eye on it. Instead, it relies on yeast to rise, which makes it a yeast bread. Yes, sometimes I take that shortcut too, and use regular milk with a little lemon juice if there's no buttermilk on hand. Heat over medium, just until mixture reaches warm room temperature. I was surprised by Roberts comment about the toasted flavour from stonegrinding, though, as my understanding is that stoneground flour is better than rollerground because it creates less heat in the milling than roller grinding (and therefore doesnt turn the oil in the germ rancid). Thanks! The bread turned out well, risen and browned, and still delicious. Thanks for the recipe, made it today. Although today both are equally popular, brown bread was initially more common because white flour was more expensive. Although hes not like all French people : ). What are the dimensions of the loaf when you put it in the oven? There was also a huge amount of salt in it, and I wasnt sure if it had been transcribed wrong or what. Cut a deep cross in the top. 2023 Ive been trying to make the posts shorter (but on this one, I knew readers would have questions) but guess I shouldnt omit adjectives ; ), Great write up on delicious wholemeal yeast bread. Yes, I'd love to hear back when you try it with just molasses. Even though I had the same ingredients, my loaves came out different because of various other factors my oven, loaf pan material, etc. The texture, moisture etc of my bread was perfect but unfortunately horrendously sweet to the point it was like eating very sugary cake. Please let me know if either of these methods work. I bring it to my friends in Paris when I visit. Brown tends to lean towards the denser side of the spectrum, basically equivalent to a whole-wheat or multigrain bread . Wow! . Some bakers like to add a couple of tablespoons of wheat or oat bran for extra flavor and nutrition. All rights reserved. I just made a loaf now , Kathleen, this is fantastic to hear! I followed the recipe, used one packet of dry yeast and it came out great. I thought it would rise. I will be making this brown bread for Easter Sunday for my husband who is Irish, but I love the brown and soda breads from Ireland too! Your email address will not be published. Hi Sharon, Thanks for the question. It gave the bread the same texture as the coarsely ground whealmeal flour. I am going to grind my own wheat berries but keep the flour a little coarser, I am sure thatll work. 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. Instructions Combine the first 5 ingredients (boiling water through light brown sugar) in the bowl of a stand mixer, and let stand 25 minutes. This "lets the fairies out" during baking! I added 1/2.c. Put the dough in the oven and bake it for 10 minutesthen reduce the heat to 375 and bake the bread for 40 minutes longer. Honey also works in place of sugar. I had it for breakfast toasted, excellent. So I wrote to them and a few hours later, Robert Mosse, a member of the family who owns the mill, wrote back to me with some answers. This recipe saved my life. I had a thing for Irish soda bread for a periodseems like the right wheat will make a huge difference, so will keep an eye out for the Kells mail order option. I've just done one with 1 T. molasses and 1 cup WW to 3 cups white flour. I dont use the food processor and I import the stone ground flower, since its the only way to get the gritty texture that is so authentic. I left it loose-form on a silicone mat, not owning a loaf tin, and just pulled it out of the oven, the flattest flat bread ever. I am not really a cook. 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! I've never used Golden Syrup - how does that change the flavor or sweetness? You can serve brown bread with traditional Irish recipes or a full Irish breakfast. Let sit for 10 to 15 minutes while you mix the dough, then drain well. I have it in the old mini-paperback version! I also had a problem with the ads, finally had to disable javascript and plugins in browser just so I could read with out the page jumping up to the ad over and over. and of course in U.S. measurements 16 oz. I will be making this bread often. Thank you! In a large bowl, stir together the flour, sugar, buttermilk powder, salt, baking soda, and baking powder. Make a well in the dry flour mix to make room for the liquid ingredients. Thank you for your reply. Bake 15 minutes at 450F, reduce to 400F and bake another 20-25 minutes until the loaf sounds hollow when tapped on the bottom. Once we were back home, we really missed those rustic slices. Traditional Irish brown bread is a blend of whole wheat and white flours, baking soda, salt and buttermilk. It will form a round loaf about 8 inches in diameter. In a small saucepan, combine molasses, 1 cup water, and cider. Its so versatile that it can accompany every meal: toasted for breakfast, dipped into soups, or alongside savory roasted meats and veggies. at: but my pans and oven were different and had very ____________ results. Your first comment under Notes re-preparing ahead of time were a little confusing (prob my fault!). Have a wonderful day! Gather all of the ingredients to make the Guinness brown bread. I just received the Irish style ground flour from King Arthur flour company yesterday. Serve slices of Irish brown bread warm, at room temperature or toasted. In a medium bowl, whisk together the flour, rolled oats, steel cut oats, baking soda, and salt. This looks divine love the method for getting a crispy crust. Very tasty loaf that leaves the house smelling beautifully of warm bread . Reduce the heat to 400F then bake for an additional 20-25 minutes or until the bottom of the bread sounds hollow when tapped. We'd grown accustomed to having a slice with afternoon coffee, with big Irish breakfasts, and for dunking in soup. I am not exaggerating when I say that the bread basket was "attacked" as soon as it hit the table. This loaf gets a lot of attention around St. Patrick's Day! I was there a few years back and still cant stop talking about the farm, the food, Darina and Tim Allen, the shell grotto and on and on. Please do write back and tell me how this bread turns out for you. I tease my real cook-wife that I learned to cook one day last week. Serve slices of the bread with butter and jam. Used King Arthur flours which I have noticed sometimes require a little more liquid than other flour. I could never make her bread but now you shared the recipe I can. Let sit for 10 to 15 minutes while you mix the dough, then drain well. Thank you so much for making my Brown Bread recipe and sharing this feedback with me and our other readers! Irish butter cookiesare favorite melt in your mouth shortbread cookie recipe that does call for Irish butter, no substitutes. . My French boyfriend loved it BTW. Ill definitely be trying this version next week to change it up. Both of your loaves are really in the spirit of the bread. (I think that sounds like a great idea.) Its easy enough to make and requiresalmost no effort just about five minutes of active work. We did have a fun day in Dublin, which I wrote about in another post that includes a recipe for Potato Soup: https://hungryenoughtoeatsix.com/dublin-ireland-and-a-recipe-for-creamy-potato-soup-my-latest-delectable-destination/ It is a very beautiful country, and the people there are lovely. It is one of those breads you can bake during the covid yeast shortage that needs no yeast! At Ballymaloe House, to accompany the Irish breakfast, they serve soda bread, Irish scones (similar to what we call biscuits in the states), and brown yeast bread, to eat alongside. In France, breakfast is usually some toast and coffee, and Im fine with that although a few hours later, I usually have a plain yogurt with some dark honey or a bowl of fresh fruit, to tide me over until lunch. Always put a clean damp tea towel around the bread when it comes out of the oven and let it cool. Your instructions were clear and easy to follow. Thank you again, -N. With regard to the crust being crunchier than expected, I learned a tip from my granny in Ireland. You can read my full disclaimer here. It's still a bit sweet so I'll try one more time with 1 T. sugar. Brush the top with the melted butter. Thank you so much, it's wonderful to hear from you! Which is why he calls it a brown yeast bread, not a soda bread :). Hi Carol, That's wonderful that you were able to swap in molasses for the sugar, I would imagine it would take on a flavor of traditional Boston or New England Brown Bread. So you can start a loaf in the afternoon and have it for dinner. Organic Medium Rye Flour . So easy to make and nice and light. Get my newsletter for a tasty mix of food, Paris, life, and travel! Mom has passed on and so happy I can make for my family thanks so much. I hope you get to bake a loaf soon, and let me know how it goes! Add the second tablespoon of butter and . Some recipes call for shortening or melted butter. It gives the bread its particularly uniqueflavor and texture. Thanks for sharing your knowledge and insight on an impressive blog! Thank you for posting this and the links. Thanks for your great recipe and instructions. I am thrilled that you find my recipe to be so much like the brown bread you remember from Ireland, thank you! So give this simple bread a try. Tags: Ballymaloe bread flour Kells King Arthur King Arthur Flour molasses soda bread treacle wheat whole wheat yeast, Oh my goodness this looks divine!!! Whisk whole-wheat flour, all-purpose flour, wheat bran, wheat germ, sugar, baking powder, baking soda and salt together in medium bowl. Thanks for choosing my Brown Bread to make for this event, you'll have to write again and let me know how it goes! Breads made with this type of wheat flour don't rise well with yeast, but work very well with baking soda as a leavener. Brush the top with melted butter, if desired. http://celnat.fr/farines-et-autres-moutures/semoules/1333-semoule-fine-complete-de-ble-dur-. ), Quickly shape it into a ball and place the dough into the lined pot or on the baking sheet. ron: I quoted the original recipes notes, which are at the end of the headnote before the recipe. 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. Where I live we would never add sugar to brown bread, but I know it differs throughout the country. Ethnicspoon.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. Fresh yeast is available in most supermarkets in the United States, in the refrigerated section. Whisk buttermilk and molasses. Anne and LaurenC: Thanks for your feedback. I am so glad you enjoyed the bread and I hope get the Ireland soon! If only I can get on your next tour list.it fills so fast ! Hi Sinead, thank you for trying my Brown Bread recipe - Im so happy to hear that you liked it! Preheat oven to 375 F. Hi Nancy, 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. Thanks Lou Lou! Set aside. Well have to start exporting flour to you. For Americans, another flour alternative is Graham flour. The bread is ready when you tap the bottom and it sounds hollow. Oh my gosh, I would love that! In most situations, an undercooked loaf of bread can be fixed by returning it to the oven for a few more minutes. Thanks again Christie!! Looks divine! Turn out the contents of the bowl onto the floured surfacethe dough will still have some dry flour visible. I also gave a link to a good site about yeast, if people want to substitute. Press down on the ball until it is about 2 inches thick. Worked perfect, loved the trick of taking the bread out of the pan and cooking upside down! I do not recommend a food processor, but a stand mixer. Facebook Instagram Pinterest Twitter YouTube LinkedIn. 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. Their recipe: mix (not knead) together 1 kg wholemeal SR flour, 100g butter, 40g baking powder (or 200g cream tartar and 100g bi-carb soda), 10 g salt and litre milk. Have you seen the Dan Barber talk on wheat? The craggy top and moist crumb beg to be pulled apart and eaten at all hours of the day, especially when slathered with salted butter. In my Delectable Destinations posts about our trip to Ireland, I share that we enjoyed Irish Brown Bread everywhere: in cafs, restaurants, and with breakfasts at our B&Bs. All that said, the spirit of this loaf is that its something that anyone can make at home, so dont fret. . Its easy to make and once you taste it youll be hooked, too. Hi Maura, this is so sweet. It is amazing how simple the recipe is. It is wonderful. The amount of sugar in this loaf is on the low side at least. Instructions. Hi Joan, thanks for your question. It was, and 3/4 is left still, to provide more enjoyable Irish moments. Method. Make a well in the dry ingredients and pour in the liquids. Thank you so much for sharing this - Ill have to try the Cork version of brown bread soon! The recipe already needs 2 cups of whole wheat flour so I am unsure of how much more white flour is needed. Bake Ireland's signature brown breads with our Irish-style wholemeal flour. Hopefully that will do the trick and I can keep on making it like that! Although the loaf looked very like yours, it was heavy, felt gluey in my mouth and tasted bland. This 100% whole wheat, craggy "everyday" loaf is enriched with a touch of sugar and a butter-brushed crust. My husband and I are enjoying it right now. The slices we enjoyed were cut from small, soft homemade loaves, and they were fragrant with a rustic texture. Thank you for this recipe and the wonderful post! Hi Ali, Thanks for trying my Brown Bread! Irish flour for soda bread is something the Irish bring each other when leaving abroad or even just a packet of soda bread mix. And your thought to refrigerate the dough is a great one. I am Irish and make soda bread with my son but our recipe is different we will try this one as it sounds better than ours. Made for an even crust. Whether at a pub or restaurant, Irish brown bread was always present. I am going to try her method next time I bake it. 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. Regarding the yeast to use, we had a chat about the differences between fresh yeast and active dry yeast, and they prefer to use fresh yeast. Ill definitely be making this one. I typically use standard wheat wheat flour with a good result and rolled oats, not the "quick" oats. Wonder how a cast iron skillet would work for baking the bread? In a large bowl, stir together the flour, sugar, salt, baking soda and baking powder. (Funny side note, it took me years to brave my first Irish Soda Bread. Can we make this bread in a loaf tin? Thank you for this great recipe. I love that you describe the dough as shaggy :) And what a mighty fine loaf you produced! Using ordinary milk doesnt result in a great bread. I could include it in the post. Not good when they burnt it though. I have been searching for the best brown bread recipe since my return. I have heard from other readers that they've substituted a blend of whole wheat flour and wheat germ when they couldn't find Irish wholemeal. Added a bit more oats, molasses, a touch of honey, and cooked it a bit longer the second time - with more or less the same result. I dont know which pictures you saw but when I bake it it looks like the ones youve posted. Their costs are low because they save on marketing and advertising.