I also sprinkled some of the cornmeal over the top of the dough once it went into the pan. I'm Nancy Mock and I live in beautiful northern Vermont with my family. I really appreciated the metric measurements! I think I will give it a go! I have been researching and creating ethnic recipes for over 20 years. Hi Sabine, The white flour is 1 3/4 cups. . Grinding the hard wheat grain is a very clever workaround to get the texture of wholemeal. 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. . Enjoy the bread, Ive been making it for 30-odd years and still love it. Thank you so much for the recipe. Irish Brown Bread (With Yeast) Prep Time 15 mins Cook Time 35 mins Total Time 50 mins Servings 9 slices Yield 2 small loaves Look for bran and stone-ground whole-wheat flour with the specialty flours in the baking section of your grocery store. We ate the bread with salted butter, butter and homemade rasberry jam and I had some with a slice of boiled bacon. How would this work with whole spelt flour? Line the pot or the baking sheet with parchment paper. We've been told it's a little taste of Ireland . 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. Add more buttermilk as needed. Stir whole-wheat flour and quick-cooking oatmeal into the butter mixture. In terms of the pan Ill stick with parchment paper for now haha! Hi Analida, found this recipe and it looks good. Hi Sandra, I'm so happy you liked my Brown Bread! 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. I have never actually measured my loaf; I would definitely try flattening it out a bit. Dove Farm do a range of wholegrain flours. Preheat the oven to 400 F. Have ready an enameled cast-iron Dutch oven or a baking sheet. This looks like a great recipe for brown bread. It's still a bit sweet so I'll try one more time with 1 T. sugar. Thanks for mentioning the use of stoneground flour. Shape it into a round, then place it on the lined baking sheet. I tease my real cook-wife that I learned to cook one day last week. Have you tried it that way and how does it affect the bread? I just made this the other day and it was amazing. Looking forward to trying this recipe! Maybe I should have been a bakerbut would probably be very chubby. Is it just one packet of yeast? Hi Sharon, Thanks for the question. Just a little testimony from a former french student in Ireland: brown bread is one of the thing that I remember with the most pleasure (speaking of the food) from the time when I was living in the country. 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. They work with the acidic buttermilk to help the bread rise. ), but stoneground wholemeal flour, which is what you want, is widely available here in England. Thank you for this recipe! I clarified it a little more in the post but I typed so much for this post, that I didnt want to overwhelm people I just want folks to try the bread : ). To answer your question about shortening/butter: I've never used butter in this recipe, or in my recipe for Aunt Lizzie's Irish Soda Bread. Have a floured surface ready to quickly knead the dough, and a bench scraper if you have one. It's so creamy, yummm! Seal it inside a plastic bread bag and keep it at room temperature. Hi Brenda, I'm so happy you enjoyed my recipe for Brown Bread. That was a good call to add a bit more buttermilk to help pull your dough together. One of the high points of going to Ireland is the Irish breakfast. I added about 3 tbsp of ground flax seed for extra texture & a drizzle of honey to the dough for a little sweetness. That gives the bread its distinctive crisp, thick crust. Tags: Ballymaloe bread flour Kells King Arthur King Arthur Flour molasses soda bread treacle wheat whole wheat yeast, Oh my goodness this looks divine!!! I don't understand why it won't bake through. In Ireland, soda bread is often separated into two types, brown and white. 4 tbls is an awful lot and I hate sweet bread. Beards version doesnt have any white flour and more salt(too much salt really). Ill try to find affordable stoneground flour soon! I tried working with yeast a few times in the past and the results were not good so I have given up trying to make yeasted breads. What a wonderful piece! My question is about altitude. 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. http://celnat.fr/farines-et-autres-moutures/semoules/1333-semoule-fine-complete-de-ble-dur-. Thanks Marlene! Serve slices of Irish brown bread warm, at room temperature or toasted. I havent been able to test the other flour. The deep color and nutty flavor come from wholemeal flour: a coarse-textured wheat flour with visible specks of bran. Thanks!! So wholesome, hearty, real. Lou Lou Girls. Sift the whole wheat pastry flour and baking soda into the bowl. Its mild flavor makes it a perfect vehicle for sweet cream butter, a dab of orange marmalade, or your favorite 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. 2 weeks ago kingarthurbaking.com Show details . With the eggs and the wet texture it sounds similar to a banana bread batter. The bread is ready when you tap the bottom and it sounds hollow. Step 4: Bake. Hi Joan, thanks for your question. I have just made this receipe to the exact measurements and wonder if the 4.5 tablespoons of sugar was a typo. Im touched that youre making my brown bread in honor of your mom, your family is very lucky. Thank you again, -N. With regard to the crust being crunchier than expected, I learned a tip from my granny in Ireland. I dont usually comment on recipes but this was 10/10 delicious. We didn't get to see Kerry Way or Killarney, but maybe on our next trip. I've never used Golden Syrup - how does that change the flavor or sweetness? Well I tried the molasses and 3 C. white to 1 C. ww flour, and it was tasty. Odlums is available in some stateside supermarkets. This loaf gets a lot of attention around St. Patrick's Day! This traditional moist Irish brown bread is great with breakfast, slathered with butter or a healthy dollop of jam. I also gave a link to a good site about yeast, if people want to substitute. Find a recipe now - head to the Recipe Index. Made for an even crust. I grew up eating brown bread in Ireland and it's lovely to find recipes that don't depend on an expensive baking mix for success. Which would be better? There are a few different wholemeal flowers we use, there is wheaten which is more finely milled and then the rougher wholemeals. Where I live we would never add sugar to brown bread, but I know it differs throughout the country. 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. I love learning from Tim. When you make your loaf, please drop me a line and let me know how it comes out! 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. That's an interesting variation, to use some syrup in place of some sugar. It is wonderful. Add the second tablespoon of butter and . This is such a great post David! Just took a loaf of this bread out of the oven, and it is heavenly! It is on the list as my weekend baking project, will report back with the results. I lived in Ireland when I was younger and this is the closest tasting recipe I've found. Hi Heather! 10 ounces whole wheat flour, 5 ounces all purpose . Can you leave out the AP flour altogether? Stir together the two flours, sugar, baking powder, baking soda, and salt in a large bowl. I hope you will make it again since you have all that Odlums on hand! When I was there with my family, we had Irish brown bread several times a day, as an appetizer, with afternoon tea and alongside soups and hearty stews. It came out beautiful - raised nice and tall and quite delicious. Form a ball on a floured surface. 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. 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! 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. If you make a purchase from a link on our site, we may receive a small percentage of that sale, at no extra cost to you. Add the butter and work in with your fingers until fully incorporated and there are no lumps larger than a pea. For lunch made an open faced sandwich. Stock Up Now. I pretty much lived on brown bread when we visited Ireland years ago! My mother adores Irish Brown Bread! When I tested this in a 9-inch by 5-inch glass pan, I baked it following the same directions above: 10 minutes at 400 F then 40 minutes more at 375 F. The internal temp of the finished loaf should be about 180 F. Thanks for the great question - let me know how it turns out! David- Sorry I saw the yeast discussion but I am still a little unsure as to how much dry yeast to use. Fresh yeast is available in most supermarkets in the United States, in the refrigerated section. Add to Cart The item has been added. 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. I'm drooling right now. 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. My real cook wife said it was very good. Remove the bread from the oven, and cool it on a rack. In a large bowl, whisk together the whole wheat flour, all purpose flour, sugar, baking powder, salt and baking soda. Turn the bread dough onto a lightly floured cutting board. Wholemeal tastes better freshly ground. So easy to make I'll be passing this recipe on to my friends. https://www.youtube.com/watch?v=kbdj76Og9HE. The bread is best eaten fresh, smeared with lots of good butter, or toasted for breakfast, with jam and butter. Let sit for 10 to 15 minutes while you mix the dough, then drain well. In fact, Irish Brown Bread is a type of soda bread, with no yeast at all. Just a question though. ron: I quoted the original recipes notes, which are at the end of the headnote before the recipe. Adjust the recipe to your liking and enjoy. I love bread and this looks so good! Definitely going to make this bread Thanks for this great postBUT.I dont see the discussion of fresh yeast vs. instant yeast ?? Shape it into a ball and place it in the pot or on the baking sheet. Sunday was white toast a real treat we thought then. Happy baking to you. Hope it is still great tomorrow for breakfast! Set aside. I will say that this bread doesn't have the sweet taste that you think of with sweet breads like brioche, Portuguese sweet bread, or even Hawaiian sweet rolls. Thank you for sharing! This is another post I had to postpone or I wd have needed another breakfast. There is an Odlums whole meal coarse flour and a whole meal extra course. Irish Brown Bread ingredients 2-1/2 cups stone-ground wheat flour 1-1/2 cups all-purpose flour 3 tablespoons wheat germ 3 tablespoons sugar 2 teaspoons baking powder 1-1/2 teaspoons baking.