So far I used regular wholemeal flour and the bread came out very good. Bake the bread for a total of about 55 minutes, reducing the heat after 10 minutes. Let sit for 10 to 15 minutes while you mix the dough, then drain well. Tags: Ballymaloe bread flour Kells King Arthur King Arthur Flour molasses soda bread treacle wheat whole wheat yeast, Oh my goodness this looks divine!!! 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. (If using standard whole-wheat flour, the dough will be sticky, and rather wet.) 'Brown bread' is the Cockney slang word for 'dead'. Thank you for sharing this with me and for giving my recipe a try! Enjoy the bread! That's an interesting variation, to use some syrup in place of some sugar. Instructions Combine the first 5 ingredients (boiling water through light brown sugar) in the bowl of a stand mixer, and let stand 25 minutes. In most situations, an undercooked loaf of bread can be fixed by returning it to the oven for a few more minutes. In a large bowl combine the dry ingredients: both flours, oats, salt and baking soda. 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?) Unfortunately, we havent been able to travel this last year, so for my bday in February my wife had a cake made up to look like the chowder and brown bread. This post may contain affiliate links. I was unable to find coarsely ground wheat flour in my area on short notice, so until I can get some online, I went out on a limb: cornmeal. Slainte! I hope this helps - let me know how this Brown Bread turns out for you. And I appreciate hearing the feedback about the measurements. One cup is the equivalent of 120-125 grams. Enjoy warm or at room temperature. I used the exact same ingredients as theirs, as well as locally available flour, but my pans and oven were different and had slightly varyingresults. My only changes were from another rustic no-knead whole wheat bread recipe I use: I have been researching and creating ethnic recipes for over 20 years. Other countries, including France, mill flour finely becausethats what people prefer to making their styles of bread. Hi Maura, this is so sweet. I noticed that their measuring cup is in imperial measurements, a pint in imperial is 20 oz. Cut a deep cross over the top of the dough. P.S. It's a recipe for Irish brown bread: an "everyday" Irish brown bread recipe by Fred B. Dugan for King Arthur Flour. I learned much of it is becausethe wheat is milled in such as way that it remains verycoarse, giving the breads their special hardy texture and flavor. 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. Where in Ireland are you from? Stir together until blended and no dry spots remain; the dough will be soft and sticky. Thank you so much for trying my recipe!! I like to bake my Irish Brown Bread in a cast-iron Dutch oven because it gives it a taller, rounder shape. I would like to make this for my son-in-law. 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 think if you bake in tins the thickness won't allow them to cook all the way through. Not good when they burnt it though. Leave a comment below. Remove the bread to a cooling rack, and let it rest for at least 30 minutes before slicing. Bring a taste of Ireland to the table. Your guidance through this bread-making is incredibly wonderful. 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! I am trying this on my next bake! Hi Sandra, I'm so happy you liked my Brown Bread! Beard seems to have had a taste for salt many of his bread recipes have way too much salt I use 1 tsp not the tablespoon he calls for. 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! Although I do know that many brown bread recipes contain no sugar I found the loaf to have a nice, light sweetness with this amount, one that pairs well with the wheaty flavors. I think I have just enough Odlums coarse flour left, so I cant wait to try this version. It sounds like it was under baked if it was heavy or sticky. Wow, that's so cool! Get David's newsletter sent right to your Inbox! 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. Let stand 10 minutes. Hi Analida, found this recipe and it looks good. 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. Let sit for 10 to 15 minutes while you mix the dough, then drain well. Bake in the preheated oven for 15 minutes at 450F. Blackberry and Apple Crumble & Dingle, Ireland, Traditional Irish Potato Soup, and Dublin, Ireland, Parsnip Soup with Apple and Curry, and Bunratty, Ireland, Ham and Cheese Toasties, and Limerick, Ireland, Baileys Irish Cream Scones with Whiskey-Chocolate Sauce, Nancy Mock Food Writing, including Marry Me Chicken. 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 : ). This time I changed it by adding 2 full cups of buttermilk, some rough cracked whole grain hot cereal, rounded cupfuls of flour to make a bigger loaf, and baked it it in a loaf pan because I like a taller loaf. And your thought to refrigerate the dough is a great one. Coat your hands with flour and gently knead to form a soft dough. No commercial interest, just a fan of Jupiter. 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 pretty much lived on brown bread when we visited Ireland years ago! I used Mary Jos adaption because I only had dry yeast and regular organic whole wheat flour. Traditional Irish brown bread is a blend of whole wheat and white flours, baking soda, salt and buttermilk. Oh my gosh, I would love that! You can also just bake it on a flat baking sheet. Thank you for your reply. I tease my real cook-wife that I learned to cook one day last week. Brown tends to lean towards the denser side of the spectrum, basically equivalent to a whole-wheat or multigrain bread . 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. is a little more than 5 oz., as opposed to 4 oz. Please do write back and tell me how this bread turns out for you. I may give it a go and see! Preheat the oven to 375F. 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. along the way, but thats the fun of it, right? You call for 1 3/4 White flour. Stir together the two flours, sugar, baking powder, baking soda, and salt in a large bowl. Wholemeal is obviously still best (the endosperm ground coarsely as well), but I thought my Graham version came out reasonably rugged and Irish-y. Your email address will not be published. King Arthur Baking Company, Inc. All rights reserved. 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. Copyright I agree with you, it definitely sustained us and we had it with nearly every meal! So easy to make I'll be passing this recipe on to my friends. Add to Cart The item has been added. The texture, moisture etc of my bread was perfect but unfortunately horrendously sweet to the point it was like eating very sugary cake. I cant figure out how to add a picture, or I would. Traditional Irish brown bread is a simple combination of whole wheat and white flours, baking soda, salt, and buttermilk; this version adds a bit of enrichment in the form of sugar and butter (or oil) for a slightly sweeter, more tender loaf. at: but my pans and oven were different and had very ____________ results. Serve slices of Irish brown bread warm, at room temperature or toasted. I added 1/2.c. In a small mixing bowl, pour warm water over the raisins. 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. Grease a 1 1/2 to 2-quart baking dish, or an 8" or 9" cast-iron skillet or cake pan that's at least 1 1/2" deep. I wasnt expecting the bread to be perfectly baked but it was! I have bits of my loaf from there still frozen; I cant bear to finish it! Where I live we would never add sugar to brown bread, but I know it differs throughout the country. This is done for scientific reasons. It is amazingly informative and inspiring, as are all his talks, and I think youd love it! I was thrilled to read this post and learn how to make a true Irish bread. Italian-Style Flour $10.95. Ill definitely be trying this version next week to change it up. You'll be rewarded with a nuttier, chewier loaf. This recipe was adapted from: The Complete Irish Pub Cookbook. Maureen: I saw that recipe online but the picture accompanying it wasnt the same bread, which made me suspicious. Line a sheet pan with parchment paper. This looks great David, thanks!! Give the dough just a few quick squeezes to pull it together. I just made a loaf now , Kathleen, this is fantastic to hear! I double this recipe, and half the Suger, and add 2 tbsp of Golden Syrup, and bake twice a week, so wholesome and full of fiber. On our trip to Ireland, my family and I discovered traditional Irish Brown Bread. I followed the recipe to the letter. 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. It's no wonder that, once back home, we really missed this Irish bread! Line a baking sheet with parchment paper or grease with cooking spray. Love the recipe, by the way! Special Savings. My freezer was always carrying some of their bread. Fresh yeast is available in most supermarkets in the United States, in the refrigerated section. 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. Im touched that youre making my brown bread in honor of your mom, your family is very lucky. Hi Denise, I hope you liked my posts about our visits to Donegal, Inishmore, Clifden, Dublin, and Castlemaine. It sounds like you were as smitten with the Brown Bread as we were! I had to add more buttermilk just to be able to knead it all together which still felt really dry but overall it came out okay. Love making simple breads and when I noticed I had all the ingredients, I had to make it right away. You are the luckiest guy in the world to have exposure to all the fine food that you taste and bake! x, Hi Jill! I always sprinkle the top with toasted ground sesame seeds. Some recipes call for shortening or melted butter. Would allow for a nice crust I think. Cut butter into flour mixture with a pastry blender or 2 knives until the mixture forms fine crumbs. ron: I quoted the original recipes notes, which are at the end of the headnote before the recipe. Your first comment under Notes re-preparing ahead of time were a little confusing (prob my fault!). How creative to get a cake that looks like chowder and bread! I love Irish soda bread, but this isnt soda bread. I must surprise her! The Ballymaloe flour is Bakers Wholemeal, which doesnt help much unless you live in Ireland and want to buy it in 25# sacks, but The Little Mill is nowselling it in smaller bags, in the U.S. Dont overmix. of water, not 50ml. In Ireland, this bread is made with Irish wholemeal flour, which is more coarse than typical whole wheat flour.