Irish Brown Bread

This past summer I completed another item on my “bucket list” – I went to Ireland.

And I fell in love.

I fell in love with the scenery, with the music, with the food.. and of course, the drinks!!

Throughout our trip, we ate numerous pieces of “brown bread” – the whole wheat version of the famous Irish Soda Bread.  Served at breakfast, with ham and cheese at lunch or as a side at dinner, it is a staple of Irish cuisine. I’ve made soda bread for years but mine did not have the chewier crumb of the irish version. After doing a bit of research I found that is because of the flour. The whole wheat flour in the U.S. is more finely ground which gives the bread a more cake like texture. So I experimented a bit and came up with this version that is not exactly like the ones I had in Ireland, but close!!!  Since St. Patrick’s Day is almost here, it seemed only fitting to post my version of this iconic bread. Made without yeast, it is a “quick” bread  and relies on the action of baking soda and water to provide the “lift” in the bread which makes it perfect for even a weeknight dinner. Slathered with a bit of good Irish butter such as Kerrigold, it goes wonderfully with soups, stews and salads. If you have any leftovers, they are terrific toasted with a bit of honey for breakfast or as a midafternoon snack.

Here are some other Irish Brown Bread Recipes you might enjoy!

One Perfect Bite – Wholemeal Irish Brown Bread

David Lebovitz – Brown Bread

Irish Brown Bread

The brown bread in Ireland has different texture from that made here in the U.S since the grind of the flour that is used is coarser. To approximate that coarser texture, I added wheat germ and oats to the bread and, unlike most versions I also added a little brown sugar as well. This version also doesn’t call for currants but you could of course add them if you wish – 1/4 – 1/2 softened in warm water OR in some good Irish whiskey!!

(makes 1 round loaf)

• 1 3/4 cups all purpose flour
• 1 3/4 cups whole wheat flour
• 1/2 cup toasted wheat germ
• 1/4 cup old-fashioned oats
• 2 tablespoons (packed) dark brown sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 tablespoons (1/4 stick) chilled unsalted butter, cut into pieces
• 2 cups (about) buttermilk

Directions:

1. Pre heat the oven to 425 degrees.
2. In a large bowl, combine the flours, wheat germ, oatmeal, dark brown sugar, baking soda and salt.
3. Rub in the butter until the mixture resembles coarse meal.
4. Make a well in the center of the flour and pour in the buttermilk. Stir with a heavy wooden spoon until the mixture forms a soft, shaggy dough.
5. Turn out on a lightly floured board and knead gently or just until the the wet and dry ingredients are fully incorporated.
6. Place dough onto a parchment lined sheet pan and pat into a round.
7. Place sheet pan into the pre heated oven and bake for approximately 40 minutes or until a tester inserted in the middle comes out clean.
8. Cool. Serve with good butter and/or jam!

Tagged as: bread, brown bread, cooking, food, recipes, wheat