The history of this bread is supposed to be that of the poor, so I use my hands to mix it and supposedly its very Irish, or at least thats what Im told. Serve slices of the bread with butter and jam. I love a hearty bread like this! Find Nancys writing and recipes at her website: Hungry Enough To Eat Six. That gives the bread its distinctive crisp, thick crust. 2 cups well-shaken buttermilk Step 1 Put oven rack in middle position and preheat oven to 400F. My mother adores Irish Brown Bread! Something similar to Boston brown bread? Instructions. Add buttermilk to the bowl and stir it in to make a sticky doughif the dough is very dry and crumbly, add another tablespoon or so of buttermilk. I hope this helps! The recipe for my Irish Brown Bread with buttermilk is below! Im wondering how course the settings should be for this bread, hmm. Thanks for sharing your knowledge and insight on an impressive blog! Thank you for making my recipe, and for this comment which really made my day. Thanks again Christie!! What kind of cheeses did you pair with it? Thanks Sinead, happy baking! Looking forward to trying this recipe! Lightly grease a baking sheet, or line it with parchment. Like many others, I decreased the sugar to 1 tablespoon. Joseph: Thanks. I also sprinkled some of the cornmeal over the top of the dough once it went into the pan. 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 followed your Instagram photos of your time at Ballymaloe with great interest, so I was delighted to see a recipe from Ballymaloe. Scone & Popover Doughnut & Muffin Cake Bundt & Specialty Pie Bread . Line a sheet pan with parchment paper. Thanks for trying my recipe, and I'll dream of Ireland along with you. :( The pictures look so good why is this happening!!!? Who's hosting that event? Thank you Nancy for your fabulous recipe. I was transported back to Ireland (if only with my eyes closed). 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! Will follow your lead exactly. Ive made the Beard bread for years, most recently using Bobs Red Mill stone ground whole wheat flour, which is terrific. This post may contain affiliate links. Wholemeal tastes better freshly ground. Butter a 9- by 2-inch round cake pan. . 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. 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. 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 live in Cork Ireland and your recipe is excellent. Bake a loaf of Irish Brown Bread to enjoy with afternoon tea, with hot soup, or buttered for breakfast. You'll be rewarded with a nuttier, chewier loaf. Once they look blended, mix in the brown sugar. Happy baking! 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. Form a ball on a floured surface. I sometimes use honey instead of molasses if thats what I have on hand. I agree with you, it definitely sustained us and we had it with nearly every meal! I looked at the end of the recipe but, no masthanks Dave. Before we took the long walk to Dn Aonghasa Fort we had brown bread and soup at Tigh Nan Phaidi Caf on Inishmore. Remove the bread to a cooling rack and let it cool for at least 30 minutes before slicing it. Hi Bernadette, how interesting! They leave the loaves on cutting boards so you can help yourself. It's a recipe for Irish brown bread: an "everyday" Irish brown bread recipe by Fred B. Dugan for King Arthur Flour. 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. I came across this recipe while searching for Irish brown bread. Remove it from the oven, and serve warm. elizabeth: My partner loves it! And I appreciate hearing the feedback about the measurements. Thanks, Nancy, I. 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. I know you'll be tempted to start munching on this bread as soon as it comes out of the oven. I would like to make this for my son-in-law. Maureen: I saw that recipe online but the picture accompanying it wasnt the same bread, which made me suspicious. It's my go-to recipe for brown bread now. Another idea, although I have never done this, is to make two loaves. Both of your loaves are really in the spirit of the bread. Hi Marita, That's a great tip about the flour. Irish Brown Bread is great for dipping into a nice big bowl of Guinness Stew or Dublin Coddle. Lol. Stir together the two flours, sugar, baking powder, baking soda, and salt in a large bowl. Of course its an easy recipe, but in my opinion there is too much yeast in this bread. soda breads were an inexpensive and nutritious food, King Arthur Baking Company's Irish Style Flour, https://hungryenoughtoeatsix.com/dublin-ireland-and-a-recipe-for-creamy-potato-soup-my-latest-delectable-destination/, https://www.kingarthurbaking.com/learn/resources/high-altitude-baking. Stop writing about Ballymaloe! Mix the flours with the salt in a medium bowl. Because ovens/pans are different, mine was a bit lighter on the outside, but inside, the rugged taste of the whole-wheat flour came shining through, and it was hard to wait long enough to let theloaf cool before lopping off a few slices. With a sharp knife cut a deep cross on top of the ball. For Americans, another flour alternative is Graham flour. Place the pot or baking sheet in the oven and bake for 10 minutes. If you live in the United States, coarse whole-wheat Irish-style flour is available from King Arthur Flour. I used molasses/treacle in place of the sugar and was not disappointed. It would also be fantastic with some sourdough starter :). Im going to put in an order to King Arthur Flour next. Wow, that's so cool! Slainte to you , Hi Stir together until blended some lumps will remain. Hi Brenda, I'm so happy you enjoyed my recipe for Brown Bread. Hi Hanna, Wow - when someone from Ireland says my brown bread is excellent, I consider that truly high praise! 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. Since King Arthur is out of it's Irish Style flour - I used a mixture of 100% extracted stone meal wheat flour and this I used my spice grinder to grind down some Red hard wheat grain I purchased at Whole Foods. I was thrilled to read this post and learn how to make a true Irish bread. I just made irish brown bread using 2 1/2 c King Arthur's Irish style flour. https://www.youtube.com/watch?v=kbdj76Og9HE. This recipe uses a combination of wholemeal and white flours, for a loaf that's soft with great texture and a good rise. I'm wondering if I need to flatten my ball a little. Preheat the oven to 400F. As you said you have to experiment with the recipe and your own oven. 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! Ive been on the hunt for a very authentic Irish brown bread recipe since my significant other is Irish and all the others Ive tried were not like his Mas. In Ireland, this bread is made with Irish wholemeal flour, which is more coarse than typical whole wheat flour. up to 24 hours, its worth the taste. That's an interesting variation, to use some syrup in place of some sugar. Breads made with this type of wheat flour don't rise well with yeast, but work very well with baking soda as a leavener. When we traveled to Ireland we had many versions of Brown Bread (including in Clifden!) (It was baked completely without being burnt or dried out. In Ireland, soda bread is often separated into two types, brown and white. King Arthur Baking Company, Inc. All rights reserved. 2023 My question is about altitude. Irish Brown Bread today is also made by artisan bakeries who take great pride in turning out these delicious loaves. Line a sheet pan with parchment paper. Quick cooking rolled oats, 1/2 wheat bran, 3 TBSP wheat germ, and instead of sugar 2 TBSP. Bread Cake & Pastry Pasta & Pizza Explore Our Flours. Its an excellent bread Ive been making since 1973 when I found Myrtle Allens recipe in Beard On Bread. Ill try my hand at this. Hi Nora! I think I know what you mean: sometimes after mixing the buttermilk in, there will be a bit of dry, unincorporated flour in the very bottom of the bowl. 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 : ). Irish Brown Bread is delicious by itself, but even more so slathered with delicious Irish butter, and your favorite jam. Certainly not traditional, but I guessed that it would change the texture more than it changed the taste. Whisk buttermilk and molasses. Could this recipe be baked in two bread tins instead of rounds? It also goes by the name Spotted Dog. This turned out perfectly and was SO easy! (I am always tempted to help myself to a whole loaf, and bring it back to my room to finish it off.) Happy St Patricks day! Irish Brown Bread is as typical as a pint of Guinness. Seal it inside a plastic bread bag and keep it at room temperature. I emailed my Irish friend, and she said to flatten it to about 2" in height. This looks absolutely delicious! What a wonderful piece! I used half King Arthur Irish style flour and half Bobs Mill whole wheat. 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). Unfortunately way too much sugar. This keeps the crust from crumbling when you slice it. I omitted the oats. Though Irish brown bread is also a soda bread, it's a much different loaf. So you can start a loaf in the afternoon and have it for dinner. On my recent family trip to Ireland I was very happy that Irish Brown Bread was served at every meal. I used their metric conversions, not mine, and can correct it if you let me know what is wrong. Thank you for sharing this with me and for giving my recipe a try! 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! I guess Ill try again tomorrow. This bread looks fantastic and like it would be easy to make. In a large bowl, stir together the flour, sugar, salt, baking soda and baking powder. We also spent a few days in Killarney, an afternoon at the Waterford factory, and a day in Dublin. Can I refrigerate it in the pan or not? document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. It was excellent, better than other soda bread recipes Ive tried. Brush the top with melted butter, if desired. You're very welcome, I'm so glad you enjoyed it! Pinned and tweeted. I also feel in love with brown bread (and Ireland) on several trips there and had it with seafood chowder often. 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. . Irish flour for soda bread is something the Irish bring each other when leaving abroad or even just a packet of soda bread mix. Hearth Bread Recipe | King Arthur Baking . 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. When I started experimenting with a Brown Bread recipe after visiting Ireland, I added sugar since it's normally included in quick breads. Grease the inside of the pan then pat in the dough, leaving the long center a little higher than the sides. Mix all the dry ingredients until thoroughly combined. I dont usually comment on recipes but this was 10/10 delicious. Regards, Whtat type of oats did you use? Ill be trying out this recipe soon! . My loafs are super flat! And here are more recipes inspired by travels to Ireland: How do you like this brown bread? In fact, Irish Brown Bread is a type of soda bread, with no yeast at all. Wont try to make ahead! This looks divine love the method for getting a crispy crust. Also, you, and most of your readers are incredibly lucky to be able to eat all these wheat things. This traditional moist Irish brown bread is great with breakfast, slathered with butter or a healthy dollop of jam. Have you tried it that way and how does it affect the bread? If you want to make a delicious soup for your family then you have to try Irish potato leek soup. Thanks for posting this recipe!! Also because the flour is stoneground, Roberttold me, it gets a slightly roasted flavor from being heated up a bit during the milling process, which gives it that unique flavor. He also added, proudly And of course its local Irish wheat!. 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. Thank you for sharing! . Bastible Bread, its called, and made in a cast iron skillet. Great bread is the ultimate, and I love reading all this great info. 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. I'm Nancy Mock and I live in beautiful northern Vermont with my family. Thanks, David. Slainte! However we've never made a homemade version! I have the oats but chose not to use them, since my experiences with brown bread normally didnt include oats. The dough with the regular flourwas a little bit sticky and stretchy, the one made with Irish flour was shaggyand coarse. Thanks for mentioning the use of stoneground flour. Store, well-wrapped, for a couple of days at room temperature; freeze for longer storage. They work with the acidic buttermilk to help the bread rise. I seemed to have a lot of flour left that wasnt incorporated after adding all of the buttermilk. It is on the list as my weekend baking project, will report back with the results. Thank you so much, it's wonderful to hear from you! Mom has passed on and so happy I can make for my family thanks so much. It was such a smashing success I think I baked it three times in one week. "More bread please!" This recipe uses a combination of wholemeal and white flour. We visited Ireland a few years ago and when the smell of the baking bread hit me, wow! It sounds like you were as smitten with the Brown Bread as we were! 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. 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. The quicker it gets to the oven the better I baked this bread yesterday. Stir together until blended and no dry spots remain; the dough will be soft and sticky. Jump to:Step by step photosFrequently Asked QuestionsIrish Brown Bread Recipe. It's perfect with breakfast, as a mid-afternoon snack or to whet the appetite for dinner. for the half cup. I have it in the old mini-paperback version! 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. In terms of the pan Ill stick with parchment paper for now haha! Used King Arthur flours which I have noticed sometimes require a little more liquid than other flour. Your blogs are a joy to read and I have especially enjoyed this one. I loved the way mine came out, almost exactly like their loaves. I bring it to my friends in Paris when I visit. I am going to grind my own wheat berries but keep the flour a little coarser, I am sure thatll work. Place the loaf back in a preheated oven at 350 F for 10-20 minutes. The type of wheat grown in Ireland at this time, a soft wheat with low protein content, was also a factor in the reliance upon soda bread. Hi Norah, I love hearing that you bake brown bread so frequently! 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. (Funny side note, it took me years to brave my first Irish Soda Bread. Hi Treia, I am sorry to hear this. Sift the whole wheat pastry flour and baking soda into the bowl. Can we make this bread in a loaf tin? Mix all-purpose flour, sugar, baking powder, baking soda, and salt in a bowl. Did I do something wrong or is this normal? Its so versatile that it can accompany every meal: toasted for breakfast, dipped into soups, or alongside savory roasted meats and veggies. Your recipe said to flatten the ball to 1/2 . I was wanting a ' sweet ' version of the bread and this worked for my needs. Thank you! 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 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! My bible is a little paperback by James Beard Beard on Bread. He sums up almost every recipe by writing that the given bread is particularly good with plenty of good, sweet butter. It was amusing to read those same words in your post, too. That was a good call to add a bit more buttermilk to help pull your dough together. While the sugar included here only makes the bead very mildly sweet, the answer is yes: you can absolutely reduce or skip the sugar altogether if you prefer. I find too that if I use sour milk rather than buttermilk the texture of my bread is lighter though it might not always be possible to get. Thank you!! I will certainly try it with some baking powder for a little variation but I will skip the sugar. Thanks so much for this information. It was a lovely bread, and thank you! The other one I add to bread (a little) is malted grain which is what is in Hovis. Line a sheet pan with parchment paper. At Kells (as well as with other Irish brands), theflour is meant to be used in soda breads, which are popular in Ireland, so its less powdery, more granular when you run your fingers through it. Ha how many others thought this was a SODA bread? Honey-Bunches, you had me at the word, bread! I am so glad you liked the recipe! Get my newsletter for a tasty mix of food, Paris, life, and travel! 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. The mug is more or less equivalent to three quarters of an American cup: 2 mugs fine brown flour, 1 mug coarse brown flour (you can substitute other flours and make one mug white for lighter bread), half mug ground up nuts or seeds or oats or bran or combination, quarter mug melted butter or oil, 2 eggs, about 2 mugs buttermilk. Add in the butter and blend in with fingertips until it resembles a fine meal. I am using only stoneground flours from a local mill, its not more expensive surprisingly. Serve slices of Irish brown bread warm, at room temperature or toasted. When I tested the recipe with the French whole-wheat flour versus the Irish coarsely ground flour, there was no comparison: The Irish flour took the bread to a whole other level and thecrumb wasjust like the loaves at Ballymaloe. This bread is a staple in Ireland, and one you should try. Anyway, due to the virus we had to cancel our next week's trip to Ireland, so I made this bread. Quick view #100190. Whether at a pub or restaurant, Irish brown bread was always present. But upon visiting my local health food store (The Food Mill, Oakland) to shop for making this bread, I learned it is in fact just whole wheat flour where the bran and germ were ground coarsely. It is wonderful. If you have time, I'd love to hear where you traveled in Ireland! 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. Ill definitely be trying this version next week to change it up. Where in Ireland are you from? I might have to dash to the store. Thank you! Hi Nancy, 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). Combine the all purpose flour, whole wheat flour, rolled oats, salt and baking soda in a large bowl. 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. I just made this the other day and it was amazing. Thank you for writing this up. I am going to try her method next time I bake it. is a little more than 5 oz., as opposed to 4 oz. This bread has such great flavor, its best with just a light spread of butter or tangy marmalade. Plan to eat this bread within 3-4 days of baking for the best flavor and texture. I've tried it several ways, with more and less sugar, molasses, and changing the ratio of whole wheat to white flour. Wouldn't it be amazing to be at an Irish Soda Bread event in person to sample all that delicious bread? When I was growing up people would talk about how crisp a crust they could get on their brown soda or scones. Facebook Instagram Pinterest Twitter YouTube LinkedIn.