Hi Brenda, I'm so happy you enjoyed my recipe for Brown Bread. All that said, the spirit of this loaf is that its something that anyone can make at home, so dont fret. so, mustnt complain and its true, we are blessed with great, great bread too. Subscribe. Line the pot or the baking sheet with parchment paper. Thank you for making my recipe, and for this comment which really made my day. Thank you again for a wonderful recipe. I can usually find Odlums online. The bread is ready when you tap the bottom and it sounds hollow. When you make your loaf, please drop me a line and let me know how it comes out! We visited Ireland a few years ago and my most favorite part of their breakfasts was the brown bread, unlike any bread Id ever tasted. We didn't get to see Kerry Way or Killarney, but maybe on our next trip. We enjoyed it last night with some traditional British cheeses. I have a Darina Allen cookbook with a soda bread recipe in it. I'm happy that you liked it! Hi Patricia, Odlums Coarse is the flour I use. - 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. Thanks, David. 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. This looks like a great recipe for brown bread. Looks divine! I love this tradition that you and your wife have - where in Ireland is home for you? Theyre arent supposed to show up on the site (or block content) but they are sneaking in there and were playing whack-a-mole getting them to stop. Grease the inside of the pan then pat in the dough, leaving the long center a little higher than the sides. I would buy a ticket back just to go have the brown bread. I used Hodgson Mills organic stone-ground whole-wheat flour, available in bulk at Whole Foods, and 10 grams of SAF Red instant yeast (a smidge over 21/4 teaspoonsthe King Arthur Flour website says to use 33% of the weight of fresh yeast when converting to instant), which I mixed in with the flours and salt in step one. 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. I am excited to make this recipe thanks so much for sharing it and all the explanations it is so helpful! When the dough has reached the top of the pan, bake the bread for 20 minutes. Ill definitely be making this one. I am thinking of trying it with graham flour which I believe is a coarser grind of flour that might match the Irish flour. It's so much fun. She and her family live in Vermont and enjoy all things food, as well as the beautiful outdoors, game nights, Avengers movies and plenty of maple syrup. 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. In a medium bowl, whisk together the flour, rolled oats, steel cut oats, baking soda, and salt. . for the half cup. We visited Ireland a few years ago and when the smell of the baking bread hit me, wow! 2 weeks ago kingarthurbaking.com Show details . Give the dough a few quick kneads to just pull it together. I recently purchased a mill and have been using it for pain au levain and cookies. I think I have just enough Odlums coarse flour left, so I cant wait to try this version. Im excited to try this bread! Preheat the oven to 375 degrees. Pour in the buttermilk mixture. I sometimes use honey instead of molasses if thats what I have on hand. Line a sheet pan with parchment paper. I live in the US and am able to find real Irish flour (Odlums brand). Remove it from the oven, and serve warm. Its easy enough to make and requiresalmost no effort just about five minutes of active work. Slash the top of the dough and poke a hole in each corner to let the fairies out. Hopefully that will do the trick and I can keep on making it like that! If you put molasses or treacle or brown sugar in with soda bread you get a lovely crisp crust as well. We are hoping to travel to Ireland again next year, and Galway is one place I would love to spend time exploring. Really good and easy. A gf and I hiked part of the Kerry Way in late July-early Aug this year. 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. Who's hosting that event? Totally missed the part about flattening it out to about 2", so it was quite a bit thicker but just baked until it had the hollow sound. It might give you some butter flavor in the bread, but again, you can just get that by spreading butter on the slices. Thanks for sharing your knowledge and insight on an impressive blog! The recipes I am using and I am baking bread for years now are using not more than 2-3 g of yeast. Squeeze and fold the dough just a few times to bring it together. Thanks again for always providing new recipes to try; I really enjoy it. In a small saucepan, combine molasses, 1 cup water, and cider. Your email address will not be published. Happy baking to you. Thank you would love to try this. The outside was crunchier than I anticipated, but it was good for a first attempt. This recipe uses a combination of wholemeal and white flours, for a loaf that's soft with great texture and a good rise. I found this chart from King Arthur Flour that I hope will help: it shows how to adjust the liquid, leaveners, and bake time for your altitude, and notes at the bottom that the conversions should work well for quick breads like this Brown Bread. Place the loaf back in a preheated oven at 350 F for 10-20 minutes. The recipe should work just fine with the sugar reduced or eliminated, and I do hope that you'll try it again soon! In the meantime mix all the dry ingredients together in a large bowl. A digital thermometer inserted in the middle should read 200-205. Correctionmy typomeant to refer to 150 ml. I am so glad you enjoyed the bread and I hope get the Ireland soon! I think it's fine if you'd like to cut the sugar amount down. Honey-Bunches, you had me at the word, bread! How would this work with whole spelt flour? I pretty much lived on brown bread when we visited Ireland years ago! So easy to make and nice and light. I found some info on dry yeast substitutions from the San Francisco Baking Institute: to sub dry yeast for 30 grams fresh yeast use 40% ( as home kitchen temperatures are not as hot as commercial ones ) 30 g = 6 teaspoons *Or substitute 1 1/2 cups buttermilk in place of the water and buttermilk powder. All advice welcome (and I will be looking for real Irish whole meal flour.). The slices we enjoyed were cut from small, soft homemade loaves, and they were fragrant with a rustic texture. Facebook Instagram Pinterest Twitter YouTube LinkedIn. Find a recipe now - head to the Recipe Index. Great question about omitting the sugar: I made a test loaf this morning, everything the same except without sugar. 1 large egg 1 cups buttermilk, plus more as needed Directions Preheat oven to 400F. I doubled recipe and shaped into rounding oval 2" thickness so would fit on 1/2 sheet pan. I couldnt have been more pleased with myself! Eventually I would convert it to a scone recipe, adding caraway seeds, orange zest and a pinch of cinnamon.) I havent been able to test the other flour. I've tried it several ways, with more and less sugar, molasses, and changing the ratio of whole wheat to white flour. up to 24 hours, its worth the taste. It was a lovely bread, and thank you! Slainte to you , Hi Hearth Bread Recipe | King Arthur Baking . I cant figure out how to add a picture, or I would. 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. My only changes were from another rustic no-knead whole wheat bread recipe I use: I live in America and do not buy bread ever because of the American propensity for adding sugar. I have bits of my loaf from there still frozen; I cant bear to finish it! Hungry Enough To Eat Six is comfort food and baking inspiration! I'll try it sometime with a bit of Lyle's syrup blended in. It's a recipe for Irish brown bread: an "everyday" Irish brown bread recipe by Fred B. Dugan for King Arthur Flour. Looks lovely ! Preheat oven to 375 F. And I cant stop baking it delicious. The quicker it gets to the oven the better Its definitely the crunch factor and the healthy hardiness of soda breads that keep us coming back for more. Both of your loaves are really in the spirit of the bread. http://celnat.fr/farines-et-autres-moutures/semoules/1333-semoule-fine-complete-de-ble-dur-. Enjoy the bread, Ive been making it for 30-odd years and still love it. About 8 minutes to read this article. That sounds wonderful! By cutting into the bread, the heat will be able to penetrate it and thus allow the center to cook well. Copyright 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. Making it, I didnt want to disappoint so I read your entire article, followed to a T except, I altered one ingredient. I have never actually measured my loaf; I would definitely try flattening it out a bit. Thanks for sharing this traditional Irish recipe! I have always made my own bread.mostly brown,,,I use fresh yeast sometimes,,,which my aunt always used when I was growing upand with the mixture she would make a batch, a sweet version with honey,,raisins,currentsso we will have two types of bread from the same batch.thanksQuerino, Missing an adjective (similar perhaps?) That being said, I think some softened butter could be cut into the flour mixture and it wouldn't harm the finished loaf. Have you seen the Dan Barber talk on wheat? I was transported back to Ireland (if only with my eyes closed). Although today both are equally popular, brown bread was initially more common because white flour was more expensive. P.S. Brush the top with the melted butter. I baked this bread yesterday. Thank you Nancy for your fabulous recipe. I do like a touch of sugar in my recipe because I love how it enhances the wheat flavor. Do you think I could lower it without spoiling it? We also spent a few days in Killarney, an afternoon at the Waterford factory, and a day in Dublin. Delicious! That's an interesting variation, to use some syrup in place of some sugar. Sift the whole wheat pastry flour and baking soda into the bowl. Oh, and I only used 2TBSP sugar since I like traditional brown bread and was nervous about it being too sweet. Gently stir yogurt into the oatmeal mixture. Thank you so much! Thank you! Whisk to combine the molasses with the buttermilk. Many thanks for this. King Arthur Baking Company, Inc. All rights reserved. I hope you will make it again since you have all that Odlums on hand! What kind of cheeses did you pair with it? Wholemeal is obviously still best (the endosperm ground coarsely as well), but I thought my Graham version came out reasonably rugged and Irish-y. The successful outcome is even more special because I have an unreliable oven. 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. Going to place my flour order now! Thank you. What a thrilling find this site and your Irish brown bread! Im going to put in an order to King Arthur Flour next. So glad I found your recipe! My husband is Irish and his favourite thing is wheaten bread, as he calls it. Thanks for the suggestion. Discovering restaurants, tasting bakery treats, finding inspiration in new flavors and regional specialtiesno wonder Nancy loves being a Taste of Home Community Cook and a food and travel writer. Hi Rachel! In UK it was not overly difficult to get good bread in the 2000th but before it was nigh impossible. Though Irish brown bread is also a soda bread, it's a much different loaf. The only difference as youll see later is that my loaves were a bit lighter in color and using standard whole-wheat flour produced a nice loaf, although different from one using Irish flour. When we traveled to Ireland we had many versions of Brown Bread (including in Clifden!) I did have a question about the recipe. Search our products, recipes, blog posts, and more. Which is why he calls it a brown yeast bread, not a soda bread :). Dont overmix. I am going to try her method next time I bake it. The bread was also on the breakfast table at Murphy's Farmhouse B&B in Castlemaine. Learn how your comment data is processed. On a few occasions Ive lowered the sugar to 2 tbl and add 1 tbl of Lyles Golden Syrup (purchased at Cost Plus World Market) and its the right amount of sweetness for me, and I dont have a sweet tooth at all. Bake the bread for approximately 40 minutes, or until it tests done (a cake tester or toothpick inserted into the center will come out clean). I really want to find cast iron loaf pans and think they would work well with this bread. Adjust oven rack to middle position and heat oven to 375 F. Lightly grease 8 inch round cake pan. 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. Scone & Popover Doughnut & Muffin Cake Bundt & Specialty Pie Bread . By Nancy Mock February 28, 2022 Updated January 11, 2023 86 Comments. Shape it into a round, then place it on the lined baking sheet. In a large bowl, stir together the flour, sugar, buttermilk powder, salt, baking soda, and baking powder. Dove Farm do a range of wholegrain flours. Sometimes I will read the title of your recipe and find it hmm ok its just bread but by the time I am done reading the post I have two bags of Irish wheat flour and molasses in my Amazon cart and the recipe is pinned + boomarked. King Charles will offer . Your email address will not be published. Im touched that youre making my brown bread in honor of your mom, your family is very lucky. They believe that everyone should know how to make a basic loaf of bread. I just received the Irish style ground flour from King Arthur flour company yesterday. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Thank you for this recipe, it did remind me of the brown bread I ate in Ireland. Let stand until it starts to foam on top, about 10 minutes. Your feedback made my day. Taste of Home is America's #1 cooking magazine. Irish butter cookiesare favorite melt in your mouth shortbread cookie recipe that does call for Irish butter, no substitutes. Over in the restaurant kitchen, theyshowed me the pans they use, which Timsaid are (or were, before they got so heavily seasoned) nonstick loaf pans that they oiled thenbaked the heck out of. Theyve been using the same pans for years obviously. Instructions. Stumbled my way here while researching apricot kernels, but have been searching for a simple hearty bread recipe to use for experimentation. This recipe uses a combination of wholemeal and white flour. Sign up for my newsletter and get my FREE guidebook to the best bakeries and pastry shops in Paris You can get Irish-style flour from the mill in Ireland (linked in the post) or from. If you're planning a trip to Ireland, I'm certain that, like us, you'll be able to enjoy Irish Brown Bread everywhere you go. Honestly, bread and butter, what could be better? Mix thoroughly all the dry ingredients. I have been researching and creating ethnic recipes for over 20 years. Hi Aiden, Thanks for this feedback, I'm glad you were happy with the loaf in the end. Same baking soda, salt, and buttermilk. Your email address will not be published. Good luck! Cut butter into flour mixture with a pastry blender or 2 knives until the mixture forms fine crumbs. Remove the bread to a cooling rack and let it cool for at least 30 minutes before slicing it. I hope this helps. Not good when they burnt it though. Turn out the contents of the bowl onto the floured surfacethe dough will still have some dry flour visible. Cut a deep cross in the top. Those dense, complex-tasting loaves have just a few ingredients, so it's key to use flour that imparts flavor and texture. Anne and LaurenC: Thanks for your feedback. Copyright 2023 King Arthur Baking Company. 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. I loved the way mine came out, almost exactly like their loaves. 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 Thanks so much for this information. Hi Gerardine, were you able to make my brown bread recipe and sample it? Ill be trying out this recipe soon! I used half King Arthur Irish style flour and half Bobs Mill whole wheat. I'm looking forward to baking Aunt Lizzie's soda bread next. Will be giving this a try once all the current bread in the house is finished. In Ireland, soda bread is often separated into two types, brown and white. And if you want to get up at 6am, you could have it fresh for breakfast, too. I tease my real cook-wife that I learned to cook one day last week. Thank you for trying (and sharing) my recipe - I'm so happy to hear you like it! However the good news is that they told me they are going to begin carrying it in 1,5kg bags under the name of their home-baking company, The Little Mill, which will be available next month in Ireland. Lightly grease a baking sheet, or line it with parchment. In a large bowl, stir together the flour, sugar, salt, baking soda and baking powder. thank you so much for this recipe. Odlums is available in some stateside supermarkets. Unfortunately its happening to a number of websites with ad networks across the internet but were all trying to get to the source and block those from appearing. 1 teaspoon kosher salt 2 tablespoons packed brown sugar, light or dark 1 egg 1/4 cup millet (optional) 1 3/4 cups buttermilk 3/4 cup golden raisins Instructions Preheat the oven to 425F and lightly grease a loaf pan. Hi Analida, found this recipe and it looks good. This is done for scientific reasons. If Im not mistaken, there is a typo in regard to the weight in metrics and the cup equivalents regarding the water. How does this happen. Authenticity is a noble cause, but we shouldnt be beholden to it. Don't forget to slather the baked slices with butter, Irish butter preferably! You may add a little sugar but it shouldn't overpower the taste. . Slinte to you and your wife! This one was the one! This brown bread is unbelievable and I cant wait to make it myself, so thanks for the helpful tips about the ingredients. I appreciate you trying my recipe and letting me know this. Slainte! Butter 8 x 4 inch loaf pan. It's my go-to recipe for brown bread now. I like to bake my Irish Brown Bread in a cast-iron Dutch oven because it gives it a taller, rounder shape. Even though I had the same ingredients, my loaves came out different because of various other factors my oven, loaf pan material, etc. That looks delicious. 'Brown bread' is the Cockney slang word for 'dead'. On the other hand, my son said: Mum, no matter what you say about the different qualities of the French bread (baguettes), they are still so much better than anything they sell here under that name. Happy St Patricks day! Thank you so much for the recipe. Coarsely ground from red whole wheat, this soft flour is our version of the whole grain flours used to bake traditional Irish breads. Thanks Lou Lou! So give this simple bread a try. I was wondering if I could also make a lighter version by using honey instead of molasses for a change every once in a whileanyone have any thoughts on that? 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). We remember stuffing ourselves at the stewed fruit and baked goods and oatmeal tables, and then being asked by the marvelous waitress, And now what will you have for breakfast? After which arrived various delicacies, including the freshest fish ever. 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. Kitchen Scales Pans. I am looking forward to trying this recipe. Let me know if you make it. Preheat the oven to 400 F. Have ready an enameled cast-iron Dutch oven or a baking sheet. But yes, I think you can reduce the sugar without negatively affecting how the brown bread will turn out. I hope you enjoy the bread! Pour in most of the buttermilk and stir it into the dry ingredients. Everytime my American wife and I go home to Ireland, the first thing we do, once we get to my home town is head straight for my local, the bridge bar for seafood chowder, brown bread and a pint of Guinness. All rights reserved. Just what Ive been looking for. I omitted the oats. I had an 8 round dough that was 2 thick, just as the recipe suggests and I chose the lesser of the time range so not to over bake. We had it with tea at E.J. Thanks for commenting! All it needs is some good quality butter! Jennifer: Yes, that is a great book. Wont try to make ahead! Bake 15 minutes at 450F, reduce to 400F and bake another 20-25 minutes until the loaf sounds hollow when tapped on the bottom. Bring a taste of Ireland to the table. Well have to start exporting flour to you. My French boyfriend loved it BTW. (Funny side note, it took me years to brave my first Irish Soda Bread. Quick view #100190. Home Recipes Dishes & Beverages Breads, Rolls & Pastries Bread Recipes. Unfortunately way too much sugar. Using ordinary milk doesnt result in a great bread. Followed the recipe exactly after ordering Odlums flour through http://www.FoodIreland.com (my typical source for Irish goods, including baked brown bread, tea, puddings and rashers), but found the dough very dry. Although hes not like all French people : ). 50g coarse cornmeal People forget the Blarney Stone and spend your time at Ballymaloe. I could never make her bread but now you shared the recipe I can. Whisk whole-wheat flour, all-purpose flour, wheat bran, wheat germ, sugar, baking powder, baking soda and salt together in medium bowl. We ate the bread with salted butter, butter and homemade rasberry jam and I had some with a slice of boiled bacon. Very tasty loaf that leaves the house smelling beautifully of warm bread . 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. I always say a recipe is just a suggestion and it is so wonderful to get creative! 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. I would like to make this for my son-in-law. And here are more recipes inspired by travels to Ireland: How do you like this brown bread? Thanks for the catch and I updated the recipe. molasses. As an aside, Ive wandered to others for a comparison and keep coming back to yours. This looks incredible! 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. Reduce the temperature to 375 F and bake the bread for another 40-45 minutes. I will have to pop along and see if they have something similar to the coarse flour you describe and give this a try! I am going to make this right now! Hi Sharon, Thanks for the question. Thank you for trying my recipe, and if you have time I'd love to hear more about the baking you do. It was, and 3/4 is left still, to provide more enjoyable Irish moments. We unlucky souls with celiac disease can only look and drool. (I am always tempted to help myself to a whole loaf, and bring it back to my room to finish it off.) Add the second tablespoon of butter and . However we've never made a homemade version! Especially spread with a bit of French cultured butter and some flaky salt. Turn the dough out onto a floured board and knead about 10 times, or until it all holds together. I'm glad it brought back memories of being in Ireland for you - that's why I love to make it, too. I'm pinning to the Bloggers Brags board on Pinterest. 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. Ingredients Vegetable oil spray, for the loaf pan It's sensational. The bread turned out well, risen and browned, and still delicious. One of the best things about sharing my Brown Bread is all the folks Ive heard from here whove shared their own brown bread stories and favorite recipes. Being French, I am passionate about bread. The deep color and nutty flavor come from wholemeal flour: a coarse-textured wheat flour with visible specks of bran. Anyway, due to the virus we had to cancel our next week's trip to Ireland, so I made this bread. Thanks, David! Once we were back home, we really missed those rustic slices. As you said you have to experiment with the recipe and your own oven. along the way, but thats the fun of it, right? I literally cant even read the recipe because the page automatically scrolls to the stupid ads! Yes, I'd love to hear back when you try it with just molasses. We'd grown accustomed to having a slice with afternoon coffee, with big Irish breakfasts, and for dunking in soup. 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. Stir together until blended some lumps will remain. of water is a little less than 10 oz., a cup and a half, 12 oz. Will definitely make again but will use less sugar. I do think it nicely enhances the flavor of the bread without making it sickly sweet. 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. Enjoy your week also. Thank you for this recipe! Wow, that's so cool! Preheat oven to 400 degrees F. Use about 1 tablespoon of the butter to thoroughly grease a 6.5 inch (measured from top to to) cast iron skillet.
