I had to use KAF whole wheat flour which isnt coarse, but it still worked out beautifully. If you live in the United States, coarse whole-wheat Irish-style flour is available from King Arthur Flour. Fresh yeast is available in most supermarkets in the United States, in the refrigerated section. I love it! 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! Slinte! I was hoping I was not borrowing trouble with the end result. 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. Give the dough just a few quick squeezes to pull it together. Hungry Enough To Eat Six is comfort food and baking inspiration! Your recipe said to flatten the ball to 1/2 . Traditional Irish brown bread is a blend of whole wheat and white flours, baking soda, salt and buttermilk. Good luck! 1 large round loaf, 10" to 12" in diameter, 2 to 3 tablespoons (25g to 35g) granulated sugar, 2 tablespoons (25g) vegetable oil or 2 tablespoons (28g) butter, melted. Those dense, complex-tasting loaves have just a few ingredients, so it's key to use flour that imparts flavor and texture. Used King Arthur flours which I have noticed sometimes require a little more liquid than other flour. We've been told it's a little taste of Ireland . Bake the bread until golden brown and a toothpick inserted in the center comes out clean, 45 to 55 minutes. Great question about omitting the sugar: I made a test loaf this morning, everything the same except without sugar. Thank you for writing this up. I added 1/2.c. Certainly not traditional, but I guessed that it would change the texture more than it changed the taste. 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. Blend together the stone-ground wheat flour, all-purpose flour, wheat germ, sugar, baking powder, baking soda and salt in a large bowl. 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. I lived in Ireland when I was younger and this is the closest tasting recipe I've found. Thanks for sharing this traditional Irish recipe! Another idea, although I have never done this, is to make two loaves. Just a question though. 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. Hope it is still great tomorrow for breakfast! 'Brown bread' is the Cockney slang word for 'dead'. The simplest of soda breads contained only flour, salt, bicarbonate of soda, and buttermilk. I live in Cork Ireland and your recipe is excellent. Hi David, Unfortunately way too much sugar. Thank you again, -N. With regard to the crust being crunchier than expected, I learned a tip from my granny in Ireland. 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? Form a ball on a floured surface. 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. In a large bowl, stir together the flour, sugar, buttermilk powder, salt, baking soda, and baking powder. It was a tasty complement to my Crock Pot corned beef and veg and Jimmies and ginger (Jameson reserve, ginger ale, and a lime twist) drink in honor of St. Patricks Day. Ill try to find affordable stoneground flour soon! I'm pinning to the Bloggers Brags board on Pinterest. 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! . Ha how many others thought this was a SODA bread? Line a sheet pan with parchment paper. After I got home, I set about testing it because I wanted to see if the bread would taste the same in my kitchen, with ingredients that I could find close to me. 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?) I love to share "mostly healthy" easy and affordable ethnic recipes using fresh ingredients, with a bit of culture and food history sprinkled in. Read more-->. Thank you. I dream about Ballymaloe with good salty butter Im doing this tonight. Could this recipe be baked in two bread tins instead of rounds? Pinned and tweeted. Many thanks for this. Copyright 2023 King Arthur Baking Company. Unlike other whole wheat breads that tend to have soft, unimpressive crusts, this one gets an extra-crisp exteriorfrom a special technique he showed me when the loaf was nearly finished baking. 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 havent been able to test the other flour. Hi Nancy, Thank you for trying (and sharing) my recipe - I'm so happy to hear you like it! I've never used Golden Syrup - how does that change the flavor or sweetness? In fact, Irish Brown Bread is a type of soda bread, with no yeast at all. Im going to put in an order to King Arthur Flour next. Hi Bill, I agree, the coarse wholemeal flour makes all the difference. I would buy a ticket back just to go have the brown bread. By cutting into the bread, the heat will be able to penetrate it and thus allow the center to cook well. @Cecila You might try Etsy. Oh, and I only used 2TBSP sugar since I like traditional brown bread and was nervous about it being too sweet. Hi! The bread could not have been more perfect! Thanks for trying my recipe, and I'll dream of Ireland along with you. Search our products, recipes, blog posts, and more. If the mixture still seems very dry, stir in the rest of the buttermilk. In a medium bowl, whisk together the flour, rolled oats, steel cut oats, baking soda, and salt. 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. It's no wonder that, once back home, we really missed this Irish bread! Perhaps they mill at supersonic speeds in Ireland:). Ill keep trying tho.. Perhaps you know that we germans are somehow famous for our bread. We visited Ireland a few years ago and when the smell of the baking bread hit me, wow! This one was the one! There are a few different wholemeal flowers we use, there is wheaten which is more finely milled and then the rougher wholemeals. Honestly, bread and butter, what could be better? Ill be trying out this recipe soon! I will try this again but with one tablespoons of sugar. I also recommend having a buttered slice with a hot cup of tea or coffee. As you said you have to experiment with the recipe and your own oven. It is amazingly informative and inspiring, as are all his talks, and I think youd love it! Favorite Paris pastry and chocolate shops, Kerrygold Ballymaloe Literary Festival of Food & Wine, http://celnat.fr/farines-et-autres-moutures/semoules/1333-semoule-fine-complete-de-ble-dur-, http://www.hodgsonmillstore.com/en/all-natural-flour/whole-wheat-flour-71518-05005-001_group. We ate the bread with salted butter, butter and homemade rasberry jam and I had some with a slice of boiled bacon. In a large bowl, whisk together the whole wheat flour, all purpose flour, sugar, baking powder, salt and baking soda. I also used one sachet of dry yeast which was also fine. This recipe is the best! The original Ruby Murray was a popular Irish singer who earned seven top 10 hits in the UK during the 1950s . Bring a taste of Ireland to the table. The crispy crust and the melt in the mouth middle. I was avoiding discussing making the dough ahead of time since I didnt try it but knew that people would inquire about it. Dove Farm do a range of wholegrain flours. I am not really a cook. 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. This is another post I had to postpone or I wd have needed another breakfast. Stir together in a large bowl the Irish wholemeal flour, all-purpose flour, sugar baking powder, baking soda, and salt. Mix all the dry ingredients until thoroughly combined. 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. My family has made Irish Soda bread for years, but I think it has been Americanized over the generations. This is true for loaves where the outside of your bread may look fully set, but the inside of the bread is still gummy. I added a bit more and was able to get it into a good loaf but there was still flour left over. Can I refrigerate it in the pan or not? Re coarse ground wholemeal, one solution is to buy a very reasonably priced and indestructible grain grinder from the German firm Jupiter Getreidemuehle with a choice of a stone or steel mechanism. I am excited to make this recipe thanks so much for sharing it and all the explanations it is so helpful! 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. Let me know if you make it. Grease the inside of the pan then pat in the dough, leaving the long center a little higher than the sides. Thank you for this recipe and I can't wait to get baking!!! Cut a deep cross in the top. Thank you very much not only for trying my brown bread, but for saving the recipe to make again. 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. Lou Lou Girls. A digital thermometer inserted in the middle should read 200-205. In a large bowl, whisk together the whole wheat flour, all purpose flour, sugar, baking powder, salt and baking soda. I havent seen a brown bread recipe with eggs before. Thanks for your great recipe and instructions. Authenticity is a noble cause, but we shouldnt be beholden to it. Thanks so much. I wanted to ask a question please : Is it necessary to add so much sugar? I am thrilled that you find my recipe to be so much like the brown bread you remember from Ireland, thank you! I was transported back to Ireland (if only with my eyes closed). Slinte to you and your wife! Still, smells delicious, and hopefully will taste just fine with butter and jam. You can see the texture here. Thanks Cecily! This recipe was adapted from: The Complete Irish Pub Cookbook. My question is about altitude. Grinding the hard wheat grain is a very clever workaround to get the texture of wholemeal. (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. Let the bread cool on a wire rack before slicing. Ingredients Vegetable oil spray, for the loaf pan David- Sorry I saw the yeast discussion but I am still a little unsure as to how much dry yeast to use. You call for 1 3/4 White flour. I always enjoy reading about your travels and am almost always introduced to something new with each post. Hi Brenda, I'm so happy you enjoyed my recipe for Brown Bread. 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. 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. Do you make Brown Bread often for your family? We missed it so much after leaving that I made my own Irish brown bread recipe so we can continue to enjoy it at home! So wholesome, hearty, real. 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 am thinking of trying it with graham flour which I believe is a coarser grind of flour that might match the Irish flour. I'll try it sometime with a bit of Lyle's syrup blended in. (I am always tempted to help myself to a whole loaf, and bring it back to my room to finish it off.) A gf and I hiked part of the Kerry Way in late July-early Aug this year. The baker in your pics looks so much like our choir conductor we had in Devon that its each time I come back like an unreal (and pleasant) shock. 2023 I love this tradition that you and your wife have - where in Ireland is home for you? Let the loaf cool, then slice it up. Try not to overmix, as that can lead to a tough loaf. Wow! Hi Bernadette, how interesting! (If using standard whole-wheat flour, the dough will be sticky, and rather wet.) 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. Recipe Instructions To mix the dough: Mix all of the ingredients together, using the smaller amount of flour. Bread, Breakfast, Brunch, Side Dish, Snack. I did have a question about the recipe. I bring it to my friends in Paris when I visit. Make a well in the dry ingredients and pour in the buttermilk and the oil or butter. Thank you so much for trying my recipe!! And you too can have fresh bread on the table whenever you want, no matter where you are. Probably wont be exactly the same, but nevertheless it may be scrumptious. The successful outcome is even more special because I have an unreliable oven. A pound = 450g (~3 cups). 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. Great recipe and detail! 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 made this recipe today and it turned out great! Seal it inside a plastic bread bag and keep it at room temperature. I make the cross cut in it beforehand. Using a fork or spatula, stir gradually until combined. - 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. I'm looking forward to baking Aunt Lizzie's soda bread next. Adding wheat germ wheat bran and flaxseed to flour for Irish brown bread baking in America Add the wheat germ, wheat bran and ground flaxseed. In a large bowl, stir together the flour, sugar, salt, baking soda and baking powder. Cheers! Now that I have more time, I now have an interest in food/cooking, wine and , of course, chocolate related travel thanks to you. Love making simple breads and when I noticed I had all the ingredients, I had to make it right away. In fact, it's probably more of a stiff batter than a soft dough. The deep color and nutty flavor come from wholemeal flour: a coarse-textured wheat flour with visible specks of bran.