Skip to main content

Irish Brown Bread

Irish Brown Bread
When Shannon was in Ireland during her BYU London study abroad, she loved this dense, hearty, nutty-tasting bread.  It took her a long time to find a way to make it, and when she finally baked some for us we loved it! So here’s her recipe. It’s perfect slathered with butter and jam.  Or, it’s a great companion to stew, soup or breakfast. 

Brown Bread is simply a whole-wheat version of Irish Soda Bread (the Irish don’t use the term “whole-wheat”). They usually bake with Odlum’s Extra Course Stone Ground Wholemeal flour. The wheat germ and wheat bran mimic the coarsely ground flour, but if you have a wheat grinder at home,you can omit the those two ingredients and simply grind your wheat on a coarser setting.
We love it with Shannon’s addition of leftover, cooked, multi-grain cereal.

2 C red whole-wheat flour, coarsely ground
1 C white whole-wheat (pastry flour), freshly ground
½ C leftover cooked multi-grain cereal (or ½ C wheat germ & ½ C wheat bran if using storebought whole wheat flour)
½ C ground flax seed
1 TBL baking soda
1 tsp salt
1 TBL brown sugar or honey
1 ¾ C buttermilk (powdered kind works great)
½ C Greek yogurt
2 TBL butter
1 egg
1 egg white (optional – to brush top of loaf)
1 tablespoon dry oatmeal (optional – used to sprinkle top of loaf before baking)

1.     Preheat your oven to 400º and grease a 10-inch round springform tin.
2.     Into a large mixing bowl sift the flours and soda.  Add the salt.  If using, add the wheat germ, wheat bran and ground flax.  Add the brown sugar. Mix well.
3.     Into a small mixing bowl add buttermilk, yogurt, egg and melted butter.  Whisk them all together. Stir in the cooked multi-grain cereal.
4.     Pour the buttermilk mixture into a well in the middle of the dry ingredients.
5.     Mix together until the flour is uniformly wet.  This is a fairly “wet” dough.  Most brown, soda bread recipes form a drier dough, which is kneaded gently until the dough forms a smooth ball.  This mixture is a little too wet for kneading.
6.     Turn out the dough straight into the baking tin.
7.     Now it is time to “pat-a-cake, pat-a-cake”.  Pat the dough down into the pan using floured hands or the back of a large floured spoon.  You can use a lot of flour to create a rustic looking loaf.
8.     Score the top of the loaf with a serrated knife. Then, sprinkle the top of the loaf with dry oatmeal if desired. 
9.     Bake for 45 to 55 minutes.  The bread is baked when it is tapped underneath and has a hollow sound.
·       When the bread is cooked, remove it from the tin and swaddle it in a clean tea towel or two.  This helps trap the steam from the cooling bread, and prevents the crust from getting too hard.  Cool the wrapped loaf on a wire tray.
·       Buy powdered buttermilk and mix the amount you need whenever you bake.  A lot of real buttermilk goes to waste since only part of the carton is used in a recipe.


Popular posts from this blog

Easter Babies (Croatian Easter Bread Dolls)

  Easter Babies                                                     ******* Makes 12 Easter Babies These Easter Babies (Croatian Easter bread dolls a.k.a.   primorski uskrsne bebe )  are a new tradition in our family. The egg dying, dough mixing and braiding is so fun for children and grownups—it’s contagious. Traditionally, they are made with red-dyed eggs, but we use the colors we already have dyed. They make sweet gifts and they also look charming laying next to each Easter dinner plate.  This lady  uses naturally dyed eggs for her Easter babies. If you're already making  challa bread , use extra challa dough for these babies (simply make enough dough for 2 loaves, only bake one challa, and use the remaining dough for the Easter Babies).

Sprouts Foo Young

Sprouts Foo Young ******* For each pancake:   2 eggs Grapeseed oil or ghee 1 C sprouts (alfalfa, sunflower, mung bean) 1 small clove garlic, minced ¼ C chopped green onion tops 1 tsp freshly grated ginger (or pinch of ground ginger) ½ to 1 tsp Braggs amino sauce (like soy sauce) Optional:  add shrimp or fresh crab meat to step #1 Add a bit of oil in a small skillet.  Over medium heat sautee garlic, ginger and green onion tops.  Do not brown the garlic—that will make it bitter. Meanwhile, in a small bowl, whisk eggs until light and fluffy.  Whisk in Braggs. When garlic is fragrant, add a bit more oil, then add sprouts, give them a stir or two (to mix with garlic, etc.), and pour egg over all.  Cook like an omelette, or flip like a pancake to brown on both sides.  

How to Freeze Avocados to Use in Smoothies

                                              How to Freeze Avocados to Use in Smoothies We add an avocado to our daily smoothies, but it's nearly impossible to have a "just right" ripe avocado every day since they go bad quickly. Sometimes we only needed half an avocado. Here's a simple way: a smooth purée. For every avocado you need 1 tablespoon of lemon juice, and it keeps its bright green color if you purée it rather than mash it like you would for guacamole. Each avocado = 3/4 cup purée (12 tablespoons). Sometimes I will make a big batch, like 18 avocados, so I need over 1 cup lemon juice for that quantity of purée (4 tablespoons = 1/4 cup). Now it's easy to have that daily avocado! 6 avocados, ripe 6 TBL lemon juice, fresh-squeezed 6 sandwich-sized zip-loc plastic bags  1 ice-cream scoop that measures 1/4-cup servings 1 large tray Wash avocados. Make a cut around each avocado starting at the stem end, and cut all the way around. Twist to