Today’s blog post is short and sweet and at the request of In an Irish Home reader Jackie Shaw. Jackie, very kindly, reminded me that I had not yet posted a recipe for Irish Multi-Seed Brown Bread. Thanks, Jackie, and my apologies for the three-year delay!
This bread is so easy to make. Pop a few ingredient into a large mixing bowl.
Stir well, and whosh it into the oven.
Bada bing, bada boom and your done. There is no rising time required.
I know what it means to feel life is too busy to make homemade bread, but I can honestly say that everyone has time to make this. For me, it was a wonderful way to spend time with my young children {they loved mixing the ingredients by hand}. Now that the kids are teenagers, making this bread has become a weekly meditative ritual.
As a side to homemade soup or as a quick breakfast topped with jam, sliced tomatoes, cheese or whatever you prefer, it is absolutely healthy and delicious.
~ XoK
Multi-Seed Irish Brown Bread
Makes 1 Loaf
Ingredients
200g/6oz/1-½cup self-raising flour
300g/11oz/2-¼cup extra-coarse brown flour
8g/.3oz/3 tablespoons bran
16g/.6oz/2 tablespoons wheat germ
2 heaped teaspoons baking powder
1 level teaspoon salt
106g/3.7oz/½cup, heaped, mixed seeds (sunflower, poppy, sesame, pumpkin oat groats), toasted
2 teaspoons treacle (optional)
600-900ml buttermilk
Instructions
1. Pre-heat oven to 230ºC/450ºF. Lightly oil all sides of a loaf tin, line with a sheet of parchment paper, and set aside.
2. Mix all the dry ingredients together in a large bowl. Make a well in the centre.
3. Into the well, add the treacle (optional) and half the buttermilk. Stir well. Continue to add small amounts of buttermilk until you have a moist, but not sloppy, mixture.
4. Put the mixture into prepared loaf tin and bake for twenty minutes. Reduce oven temperature to 150ºC/300ºF and bake for an hour.
5. Ease bread from loaf tin (you may need a knife to do this) and peel off the parchment paper. Carefully turn the loaf over (you may need a tea towel or oven mits to do this as the bread is very hot) and tap the underside of the loaf to listen for a hollow sound. A hollow sound means the bread is fully cooked. If the loaf does not sound hollow, return it to the oven for another 10-15 minutes. Do not put it back into the loaf tin, just put it right-side up, directly on the shelf in the oven.
6. When bread is fully baked, cool on a wire rack. Slice as needed. Store in a container, in a cupboard. Will last about one week.
Additional Notes, Related Articles & Credit:
* My mixed seed mixture is as follows: 50g/3 tablespoons oat groats, 38g/3 tablespoons pumpkin seeds, 1 10g/tablespoon poppy seeds, and 10gm/1 tablespoon sesame seed. I popped them into a dry sauté pan and lightly toast the seeds before adding them to the bread recipe above. If you are a real time-saver, you can always double or triple this mixture and store in an airtight container for future use.
** Soup recipes that go beautifully with this recipe include Roast Carrot and Cumin, Myrtle’s Mushroom, Autumn Vegetable, Irish Leak and Potato, and Pea and Mint.
*** What are Oat Groats? Following are a few links for those who want to know more than a kernel of truth! The Spruce Eats and Food52.
Sounds like the brown bread I make. Will give this one a go for a change. Thanks
Kathleen
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Hi Ya, Kathleen! Send me your recipe…I’d love to try it! And…if you don’t mind…would you send me your recipe for morning beet juice. We love it! XoK
Looks good Kim. Are there any adjustments needed for high altitudes?
Hi Ya, Dawn. No adjustments are needed for high altitude, love. XoK