It never stick either. I am Irish and make soda bread with my son but our recipe is different we will try this one as it sounds better than ours. Kelly, I am so happy to read this! I am grinding my own grains again after years of not doing so, and trying many variations on the grain (einkorn, millet, buckwheat, even chickpea) just because I think it will be a fun exploration (after, of course, I have mastered the basic version). I lost my favorite recipe but managed being a little creative and it came out delicious. Thanks for your great recipe and instructions. Stop writing about Ballymaloe! Its definitely the crunch factor and the healthy hardiness of soda breads that keep us coming back for more. So I wrote to them and a few hours later, Robert Mosse, a member of the family who owns the mill, wrote back to me with some answers. I love this tradition that you and your wife have - where in Ireland is home for you? I know there will be some ooops, what was I thinking? Serve with sweet butter and a dollop of marmalade, if desired. Please let me know if either of these methods work. Hi Carol, That's wonderful that you were able to swap in molasses for the sugar, I would imagine it would take on a flavor of traditional Boston or New England Brown Bread. Bake the bread for 35 to 45 minutes, or until it tests done (a cake tester inserted into the center will come out clean.) Today I tried your recipe for brown soda bread and my family and I have not stopped eating it since it came out of the oven. Irish Brown Bread is delicious by itself, but even more so slathered with delicious Irish butter, and your favorite jam. Step 4: Bake. 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. I am trying this on my next bake! This looks like a great recipe for brown bread. Add the butter and work in with your fingers until fully incorporated and there are no lumps larger than a pea. Im glad more people will be able to try this recipe! I would like to know whether I should use the "coarse" or the "extra-coarse". I would skip shortening because it won't add any flavor, and the bread is tender enough without it. Remove the bread to a cooling rack, and let it rest for at least 30 minutes before slicing. 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-->. Before the dough has almost reached the top of the pan, preheat the oven to 450F (230C). Thanks David for keeping my interest in cooking alive ! The only difference as youll see later is that my loaves were a bit lighter in color and using standard whole-wheat flour produced a nice loaf, although different from one using Irish flour. for the half cup. Add the salt. Hi Heather! I'm just wondering if I could leave the sugar out so to have it more savoury for soups and meat. King Arthur Seasonal Pans & Sets. The brand they use at Ballymaloe is Kells Wholemeal Flour made with local Irish (and Canadian) wheat. By cutting into the bread, the heat will be able to penetrate it and thus allow the center to cook well. Roll to 1 inch thick and bake 250 c oven for 20 mins. The quicker it gets to the oven the better was a constant request. Which would be better? I'm happy that you liked it! Instead, it relies on yeast to rise, which makes it a yeast bread. Mix thoroughly all the dry ingredients. This is done for scientific reasons. 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. 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. In her book "Irish Traditional Cooking" the famous co-founder of the Ballymaloe Cookery School, Darina Allen, says it's traditional, and important, to slash your dough across the top as well as to poke holes in each corner of the dough. 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. . 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. at: but my pans and oven were different and had very ____________ results. Wholemeal is obviously still best (the endosperm ground coarsely as well), but I thought my Graham version came out reasonably rugged and Irish-y. Hi Gerardine, were you able to make my brown bread recipe and sample it? Hi Cecily, I'm excited that you're making my Brown Bread for Easter! Im excited to try this bread! I havent tried it yet, it seems lovely but what measurement do you mean please by a 'cup'. You can easily use it in any non-yeast bread recipe calling for wholemeal flour, but it's ideal for Irish brown breads. 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. That being said, I think some softened butter could be cut into the flour mixture and it wouldn't harm the finished loaf. We didn't get to see Kerry Way or Killarney, but maybe on our next trip. Make a "well" indentation in the dry ingredients and pour in the buttermilk mixture. 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. Regards, Add in the butter and blend in with fingertips until it resembles a fine meal. I am not exaggerating when I say that the bread basket was "attacked" as soon as it hit the table. Slash the top of the dough and poke a hole in each corner to let the fairies out. Making bread is such a rewarding and relaxing process you did such a lovely job capturing that with the photos. Yours looks like the best so farI will use Molasses instead of sugar. Its so versatile that it can accompany every meal: toasted for breakfast, dipped into soups, or alongside savory roasted meats and veggies. Set aside. If there is a sizable Irish population in your area, you can find it in the international aisle. Mix all the dry ingredients until thoroughly combined. Hi Carol! Coat an 8- or 9-inch round cake pan with cooking spray. 'Brown bread' is the Cockney slang word for 'dead'. 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. I had no idea that making bread could be so easy. Thanks!! And I agree - dont forget that butter! Many thanks for this. Your feedback made my day. Thanks, David! I have a French student staying and I am nervous to give her my rustic bread! Thanks so much. 10 ounces whole wheat flour, 5 ounces all purpose . I can usually find Odlums online. Hes just so knowledgable. The bread is best eaten fresh, smeared with lots of good butter, or toasted for breakfast, with jam and butter. I was wanting a ' sweet ' version of the bread and this worked for my needs. Irish brown bread is a family favorite in my house. In a mixing bowl, combine the flours, wheat germ, cream of tartar, baking soda, salt, and sugar. Shape it into a round, then place it on the lined baking sheet. Discovering restaurants, tasting bakery treats, finding inspiration in new flavors and regional specialtiesno wonder Nancy loves being a Taste of Home Community Cook and a food and travel writer. 2013-2023 Nancy Mock, Hungry Enough To Eat Six: Unauthorized use and/or duplication of content from this site without express and written permission is strictly prohibited. Perhaps they mill at supersonic speeds in Ireland:). Stir together the two flours, sugar, baking powder, baking soda, and salt in a large bowl. Hi Bill, I agree, the coarse wholemeal flour makes all the difference. They leave the loaves on cutting boards so you can help yourself. I also started making the bread and realized I didnt have buttermilk so I converted skim milk into buttermilk using lemon juice. My husband and I are enjoying it right now. I used Mary Jos adaption because I only had dry yeast and regular organic whole wheat flour. Hi Treia, I am sorry to hear this. Mix together the flours, salt, and baking soda in a mixing bowl. My friend passed away about 2yrs ago so its very unlikely, but still! Thank you very much not only for trying my brown bread, but for saving the recipe to make again. It will be fun to try the King Arthur Irish flour and am off to Central Market for fresh yeast. (I have a Polish background). It might give you some butter flavor in the bread, but again, you can just get that by spreading butter on the slices. Get David's newsletter sent right to your Inbox! I couldnt have been more pleased with myself! I hadn't heard that tip before, I'll try it on my next loaf. Happy baking! So glad I found your recipe! However we've never made a homemade version! Using a fork or spatula draw the dry ingredients into the center and combine. Hi Aiden, Thanks for this feedback, I'm glad you were happy with the loaf in the end. Both of these will warm you up on a cold night! I'm pinning to the Bloggers Brags board on Pinterest. Line the pot or the baking sheet with parchment paper. 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. All it needs is some good quality butter! Thanks for choosing my Brown Bread to make for this event, you'll have to write again and let me know how it goes! Thank you for sharing this with me and for giving my recipe a try! Sprinkle yeast over top and let stand until yeast is bubbly, about 5 minutes. Please do write back and tell me how this bread turns out for you. Used King Arthur flours which I have noticed sometimes require a little more liquid than other flour. Required fields are marked *. Hi Nancy, Just a question though. Reading your comment made me realize I'm getting low on Odlums - I'll have to order more today and get more bread in the oven! Two good brands are Bob's Red Mill and Arrowhead Mills. Add buttermilk and stir with rubber spatula until all flour is moistened and dough forms soft, ragged mass. Whisk buttermilk and molasses. Whole wheat pastry flour will make a moist loaf with fine crumb; Irish-Style Flour, a more traditional open-textured, drier loaf. I'm looking forward to baking Aunt Lizzie's soda bread next. 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. Yes, sometimes I take that shortcut too, and use regular milk with a little lemon juice if there's no buttermilk on hand. Coleen, that's a great suggestion! Looks divine! Lou Lou Girls. I hope this helps. Irish Soda Bread Mix $5.95. Irish Brown Bread is great for dipping into a nice big bowl of Guinness Stew or Dublin Coddle. 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. That's a great question about adjusting my recipe for high altitude. My real cook wife said it was very good. Reduce the heat to 400F then bake for an additional 20-25 minutes or until the bottom of the bread sounds hollow when tapped. The recipe should work just fine with the sugar reduced or eliminated, and I do hope that you'll try it again soon! I am going to make this right now! Thanks for sharing your knowledge and insight on an impressive blog! This is another post I had to postpone or I wd have needed another breakfast. Would you be able to tell me where I could find a pottery salt pig? In a large bowl, stir together the flour, sugar, buttermilk powder, salt, baking soda, and baking powder.