Thank you again, -N. With regard to the crust being crunchier than expected, I learned a tip from my granny in Ireland. I hadn't heard that tip before, I'll try it on my next loaf. People with less resources favored brown bread since it cost less to make. Everywhere we stopped we found slices and loaves, and we quickly fell in love with this hearty, brown soda bread. Bake in the preheated oven for 15 minutes at 450F. I hope this helps for the next time you make it. 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 Irish butter cookiesare favorite melt in your mouth shortbread cookie recipe that does call for Irish butter, no substitutes. In a mixing bowl, combine the flours, wheat germ, cream of tartar, baking soda, salt, and sugar. The recipe should work just fine with the sugar reduced or eliminated, and I do hope that you'll try it again soon! Still, smells delicious, and hopefully will taste just fine with butter and jam. Give the dough a few quick kneads to just pull it together. Thanks for those suggestions as well. I am thinking of trying it with graham flour which I believe is a coarser grind of flour that might match the Irish flour. I hope you will make it again since you have all that Odlums on hand! Please let me know if either of these methods work. I don't normally add sugar or baking powder when I make soda bread but I must hand it to you, it makes a huge difference. I was thrilled to read this post and learn how to make a true Irish bread. I doubled recipe and shaped into rounding oval 2" thickness so would fit on 1/2 sheet pan. The bread should be risen and browned, and sound hollow when tapped on the bottom. Your feedback made my day. Your email address will not be published. I'm pinning to the Bloggers Brags board on Pinterest. I happen to have some in my pantry and was thinking the same thing.. 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 It was so easy to make and tastes like Ireland . I knew Saint Patrick's Day wouldn't be complete without Brown Bread, so I found your recipe and I am going to make it as well. I could never make her bread but now you shared the recipe I can. Lightly grease a baking sheet, or line it with parchment. This traditional moist Irish brown bread is great with breakfast, slathered with butter or a healthy dollop of jam. Traditional brown soda isn't sweet. With the eggs and the wet texture it sounds similar to a banana bread batter. Honestly, bread and butter, what could be better? And I cant stop baking it delicious. thank you so much for this recipe. Try not to overmix, as that can lead to a tough loaf. My French boyfriend loved it BTW. Who's hosting that event? A while back I switched from using regular KA whole wheat flour in my bread to Hodgson Mills whole wheat graham flour (http://www.hodgsonmillstore.com/en/all-natural-flour/whole-wheat-flour-71518-05005-001_group) its stoneground and has a much nicer texture than King Arthur. Wow, that's so cool! Slainte to you , Hi Stumbled my way here while researching apricot kernels, but have been searching for a simple hearty bread recipe to use for experimentation. 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. Shape it into a round, then place it on the lined baking sheet. Let stand 10 minutes. This is such a great post David! This is a lovely recipe, and it was not harmed by my tweaking it just a bit. Preheat the oven to 375F. I think I have just enough Odlums coarse flour left, so I cant wait to try this version. Today I've just done one with 2 T. sugar and half and half white and ww. You proof the yeast in warm water with the molasses, mix it a few momentslater with the dry ingredients, let it sit for about ten minutes, then scrape it into a pan. Sift the whole wheat pastry flour and baking soda into the bowl. Let me know if you make it. Which would be better? Thanks Marlene! Line a sheet pan with parchment paper. 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. This bread is a staple in Ireland, and one you should try. If you put molasses or treacle or brown sugar in with soda bread you get a lovely crisp crust as well. I love it! Very tasty loaf that leaves the house smelling beautifully of warm bread . I make regular soda bread often, but I loved the brown bread when I was in Ireland- I ordered the flour - cant wait til it arrives I am sure this will become a staple in my house! Thank you for sharing! Cut a deep cross in the top. You can easily use it in any non-yeast bread recipe calling for wholemeal flour, but it's ideal for Irish brown breads. Irish-Style Flour $12.95. Love the recipe, the blog, the whole thing! Pour in the molasses, Guinness, buttermilk, honey, and melted butter. The best Irish Brown Bread is hearty, simple, and flavorful, especially when spread thickly with fresh butter or with blackberry jam. . I made this bread yesterday and it turned out heavenly! Home Recipes Dishes & Beverages Breads, Rolls & Pastries Bread Recipes. Here is the link: https://www.kingarthurbaking.com/learn/resources/high-altitude-baking Please let me know how the bread turns out for you. Subscribe. I love a hearty bread like this! (If using standard whole-wheat flour, the dough will be sticky, and rather wet.) Happy St. Patrick's Day to you! Mix all-purpose flour, sugar, baking powder, baking soda, and salt in a bowl. (I have a Polish background). You can read my full disclaimer here. 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 must surprise her! Leave a comment below. Best of all, it tastes great. My real cook wife said it was very good. The bread turned out well, risen and browned, and still delicious. I know you'll be tempted to start munching on this bread as soon as it comes out of the oven. Heres a recipe I got from a n older neighbour. I'm from Ireland best recipe so far. While soda bread often has raisins or caraway seeds, brown bread is more often made without mix-ins. Oh, breakfast at Ballymaloe and this bread shine in my memory from a trip there two years ago. This looks incredible! Its easy to make and once you taste it youll be hooked, too. Irish Brown Bread is great for dipping into a nice big bowl of Guinness Stew or Dublin Coddle. In Ireland, this bread is made with Irish wholemeal flour, which is more coarse than typical whole wheat flour. I have the oats but chose not to use them, since my experiences with brown bread normally didnt include oats. The cornmeal sounds great, as does the wheat germ. I can taste that bread. 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. Let sit for 10 to 15 minutes while you mix the dough, then drain well. You can also find me sharing more inspiration in Pinterest and Facebook. Nothing beats a homemade loaf of bread. 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? It had a nice texture. So you can start a loaf in the afternoon and have it for dinner. A finished loaf of this Irish bread will be dark brown with a firm crust and will have a hollow sound when you knock on the bottom. For breakfast, its great fresh, or toasted with a swipe of salted butter and either some honey or jam. On our trip to Ireland, my family and I discovered traditional Irish Brown Bread. I probably should have kneaded it a bit more as I saw some points of of un-mixed flour, but not really critical. I am trying this on my next bake! In a small mixing bowl, pour warm water over the raisins. Make a well in the dry ingredients and pour in the buttermilk and the oil or butter. Buy 5 or More Select Mixes & Save! Robert from Kells was actually at the festival, had I known, I would love to have introduced you two. Im touched that youre making my brown bread in honor of your mom, your family is very lucky. If only I can get on your next tour list.it fills so fast ! Here are the amounts I used in place of the 400g whole wheat flour (all other quantities were the same): 20g wheat germ I used wheat germ flour from Holland and Barrett as the Irish Style flour because I could not find the brand Odlums here in Kent, UK. I substituted 1 teaspoon of treacle (which I couldnt find) for golden syrup and it turned out well. I didnt have a few years to get my pan seasoned the same way, but after a few trial and errors (I figured you didnt want to wait that long either), I had good results using non-stick spray in a non-stick pan lined with parchment paper on the bottom. Mix all the dry ingredients until thoroughly combined. Hello! In a large bowl, whisk together the whole wheat flour, all purpose flour, sugar, baking powder, salt and baking soda. Your recipe said to flatten the ball to 1/2 . Well I tried the molasses and 3 C. white to 1 C. ww flour, and it was tasty. Cut a deep cross over the top of the dough. Tracey and Kae: Apologies for those. Thanks! It's perfect with breakfast, as a mid-afternoon snack or to whet the appetite for dinner. Make a well in the dry flour mix to make room for the liquid ingredients. 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. Bread made with coarse-milled flour actually crunches when you bite into it. I'm Nancy Mock and I live in beautiful northern Vermont with my family. 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. Step 2 Whisk together flours, wheat germ, salt, sugar, baking. The recipe for my Irish Brown Bread with buttermilk is below! Great question about omitting the sugar: I made a test loaf this morning, everything the same except without sugar. King Arthur Explore Our Tools. Hi Heather! (new Image()).src = 'https://capi.connatix.com/tr/si?token=bd5526af-9c84-429a-baca-e1c4e1072ef9&cid=877050e7-52c9-4c33-a20b-d8301a08f96d'; cnxps.cmd.push(function () { cnxps({ playerId: "bd5526af-9c84-429a-baca-e1c4e1072ef9" }).render("7917806a0d7f4109a1cb2a4492c81a1a"); }); Adapted from my Irish brown bread recipe at Hungry Enough To Eat Six, this makes one loaf that serves 10-12 people. Kerrygold Ballymaloe Literary Festival of Food & Wine, Sweet Lemon (bergamot or Meyer lemon) Marmalade, (see headnote and note after the recipe, for instructions using active dry or instant yeast - I use 2 1/2 teaspoons active dry yeast when not using fresh yeast). Hi Sharon, Thanks for the question. You can serve brown bread with traditional Irish recipes or a full Irish breakfast. I did the same mixing with my hands. Im glad more people will be able to try this recipe! I also sprinkled some of the cornmeal over the top of the dough once it went into the pan. 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. Ballymaloekindly packed me up some of the flour that they use, so I had that, and I headed to my local natural food store to get regular whole wheat flour (T150, in France) to do a side-by-side comparison, which Ill get to in a minute. Thank you for this great recipe. I added 1/2.c. Thanks so much for sharing with us at Bloggers Brags! 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. It also goes by the name Spotted Dog. ), Quickly shape it into a ball and place the dough into the lined pot or on the baking sheet. 10 ounces whole wheat flour, 5 ounces all purpose . Some bakers like to add a couple of tablespoons of wheat or oat bran for extra flavor and nutrition. And I agree - dont forget that butter! Thank you so much! Follow the same method but use only half the weight given for fresh yeast.. Thanks,. Grinding the hard wheat grain is a very clever workaround to get the texture of wholemeal. Devine. Always interesting to see how much of a dish is down to technique and how much is down to specific local ingredients. I followed the recipe to the letter. A pound = 450g (~3 cups). It sounds like you were as smitten with the Brown Bread as we were! And although Ive been told by Irish readers that real brown bread is never made with sugar (and that Americans eat too much of it!) Is it just one packet of yeast? 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). Bake the bread for a total of about 55 minutes, reducing the heat after 10 minutes. I added the Irish flour to my order and have to say this is one of the best whole grain breads I've had. In a large bowl, whisk together flours, baking soda, and salt. The 275 ml. I always say a recipe is just a suggestion and it is so wonderful to get creative! 'Brown bread' is the Cockney slang word for 'dead'. I am so glad you and your family enjoyed the fresh baked Irish brown bread! In terms of the pan Ill stick with parchment paper for now haha! White Irish soda bread, like my Great-Great Aunt Lizzie Reilly's recipe, is studded with raisins and often caraway seed as well. So easy to make I'll be passing this recipe on to my friends. I just made a loaf now , Kathleen, this is fantastic to hear! It's a recipe for Irish brown bread: an "everyday" Irish brown bread recipe by Fred B. Dugan for King Arthur Flour. Pinned and tweeted. The dough with the regular flourwas a little bit sticky and stretchy, the one made with Irish flour was shaggyand coarse. Find Nancys writing and recipes at her website: Hungry Enough To Eat Six. I just made this the other day and it was amazing. In a large bowl, whisk together the whole wheat flour, all purpose flour, sugar, baking powder, salt and baking soda. The other one I add to bread (a little) is malted grain which is what is in Hovis. Published: October 14, 2018 Modified: November 9, 2022 by Author: Analida Word count:1402 words. 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. I have a French student staying and I am nervous to give her my rustic bread! I added a tablespoon of oil. 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. In fact, Irish Brown Bread is a type of soda bread, with no yeast at all. We didn't get to see Kerry Way or Killarney, but maybe on our next trip. Most important is, of course, the butter thickly spread on top. Odlums is another good wholemeal flour to use when King Arthur Flour is out of their Irish flour. This looks great David, thanks!! Hi Micky, I think you could certainly try to make the bread with wholemeal flour only - if you go to the Odlums website, they have one or two "healthy" brown bread recipes made with all wholemeal flour. Thanks David for keeping my interest in cooking alive ! It is true that we have nothing similar among traditional french breads, but I dont think you should worry: theres a good chance your student will like it too. Ive just arrived in New Zealand where the standard is not quite the same. I just made irish brown bread using 2 1/2 c King Arthur's Irish style flour. 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. Great bread is the ultimate, and I love reading all this great info. Sign up for my free recipe newsletter to get new recipes in your inbox each week! Lightly grease a baking sheet, or line it with parchment. Have a floured surface ready to quickly knead the dough, and a bench scraper if you have one. elizabeth: My partner loves it! I am excited to make this recipe thanks so much for sharing it and all the explanations it is so helpful! 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. I really want to find cast iron loaf pans and think they would work well with this bread. Tim also told me (and Im not sure if you want, or should, try this at home), that they tooknon-stick loaf pans, smear oil on them, and burn the heck out of them in the oven. . Blend together the stone-ground wheat flour, all-purpose flour, wheat germ, sugar, baking powder, baking soda and salt in a large bowl. I always sprinkle the top with toasted ground sesame seeds. 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 tease my real cook-wife that I learned to cook one day last week. I sifted out the coarse bits of some medium-grind cornmeal and swapped the coarse cornmeal for some flour in the hopes of getting more of the crunchy texture you describe. It's still a bit sweet so I'll try one more time with 1 T. sugar. I think its the better flour than the highly commercial products, but I can be wrong. Bring a taste of Ireland to the table. Two good brands are Bob's Red Mill and Arrowhead Mills. Thanks for mentioning the use of stoneground flour. 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). Add the second tablespoon of butter and . Hi! All that said, the spirit of this loaf is that its something that anyone can make at home, so dont fret. Certainly not traditional, but I guessed that it would change the texture more than it changed the taste. Thanks for sharing this traditional Irish recipe! Speaking of baking in various countries, when I was testing this recipe, I got a lovely note for a cook in Ohio whod been making it in her restaurant kitchen for eighteen years, and Ive summed up her notes and findings at the end of this post. Authenticity is a noble cause, but we shouldnt be beholden to it. 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. Add most of the buttermilk and stir it into the dry mixture. Use a sharp knife to slash a cross in the top of the dough, and poke a hole in each corner of the dough (to let the fairies out!). Yes, sometimes I take that shortcut too, and use regular milk with a little lemon juice if there's no buttermilk on hand. Let the bread cool on a wire rack before slicing. 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. I also started making the bread and realized I didnt have buttermilk so I converted skim milk into buttermilk using lemon juice. Kelly, I am so happy to read this! In a small saucepan, combine molasses, 1 cup water, and cider. 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. Please do write back and tell me how this bread turns out for you. This recipe makes a very wet dough and it would be better to bake two rounds that are two inches thick. Definitely going to now. for the half cup. I had it for breakfast toasted, excellent. Slinte! Thanks! Thank you very much not only for trying my brown bread, but for saving the recipe to make again. Hi Hanna, Wow - when someone from Ireland says my brown bread is excellent, I consider that truly high praise! Coat your hands with flour and gently knead to form a soft dough. Get David's newsletter sent right to your Inbox! I always thought it was stuff used just for making graham crackers and pie crusts. Recipe Instructions To mix the dough: Mix all of the ingredients together, using the smaller amount of flour. All rights reserved. Mom has passed on and so happy I can make for my family thanks so much. We are hoping to travel to Ireland again next year, and Galway is one place I would love to spend time exploring. Since cold fermentation allows the bread to develop a more complex flavor, that could help give a boost to regular flour if people cant find or order the authentic kind. It's not as finely ground as standard whole wheat flour. My mother adores Irish Brown Bread! In fact, it's probably more of a stiff batter than a soft dough. I'm so glad you're going to give my recipe a try. I will try this again but with one tablespoons of sugar. I have been researching and creating ethnic recipes for over 20 years. I really just loved it. Hi Brenda, I'm so happy you enjoyed my recipe for Brown Bread. Thank you Daithi, for sharing this with me and for making my Brown Bread this St. Patrick's Day. By Nancy Mock February 28, 2022 Updated January 11, 2023 86 Comments. The Irish breakfast, on the other hand, is a major repastwith several kinds of sausages, bacon, eggs, and a few other goodies to make sure there is no empty room on your plate when they bring it out. Ive wandered to others for a comparison and keep coming back to yours. Thank you!! Its mild flavor makes it a perfect vehicle for sweet cream butter, a dab of orange marmalade, or your favorite jam. Adjust oven rack to middle position and heat oven to 375 F. Lightly grease 8 inch round cake pan. I think with much less sugar it will be perfect. I'll try it sometime with a bit of Lyle's syrup blended in. Butter a 9- by 2-inch round cake pan. My freezer was always carrying some of their bread. Ill try my hand at this. I followed your Instagram photos of your time at Ballymaloe with great interest, so I was delighted to see a recipe from Ballymaloe. was a constant request. Have you tried it that way and how does it affect the bread? It's no wonder that, once back home, we really missed this Irish bread! I hope you have the best day ever. I would like to know whether I should use the "coarse" or the "extra-coarse". Step 2: Mix the Guinness Soda Bread Batter Although hes not like all French people : ). I made this bread last week and it was so delicious. What are the dimensions of the loaf when you put it in the oven? It's so creamy, yummm! Much appreciated! x, Hi Jill! Thanks for sharing on Monday Madness Link Party . Line a baking sheet with parchment paper or grease with cooking spray. 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. This brown bread is unbelievable and I cant wait to make it myself, so thanks for the helpful tips about the ingredients. It is wonderful. Stir the non-dairy milk, apple cider vinegar and honey or sweetener of your choice together in a small bowl or liquid measuring cup and set it aside to thicken. Thank you for sharing this, and I'm very happy that it's a recipe you'll come back to! It is amazing how simple the recipe is. Its forever saved in my recipe box! 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. If you are into authentic Irish drinks them you will want to check out the recipe and history ofIrish coffee and another interesting warm hot toddy like libation, theScailtin or Irish whiskey milk punch. Thank you for the recipe! Thank you for writing this up. I love Irish soda bread, but this isnt soda bread. This turned out great! We visited Ireland a few years ago and when the smell of the baking bread hit me, wow! This bread has such great flavor, its best with just a light spread of butter or tangy marmalade.