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Posts Tagged ‘Irish Breakfast Bread’

DSC_0346In our home there is almost always a loaf of scratch-made bread in the bread box.

It’s not the fancy white loaf that’s taken hours to make and been left to rise in a warm spot. No. Our bread is the rich, traditional Irish kind that can be whipped up quickly, in one bowl, and takes about an hour to bake. It’s the one that’s always served alongside those delicious wholesome vegetable-based soups found in cafes and pubs around the country and the very same one my lovely mother-in-law would give her twelve children nearly every day for tea time (dinner), before the main course.

I go back and forth baking Soda bread , Brown bread {the recipe below), and a Multiseed brown bread {promise to post soon}. Initially, I only made soda bread because that’s what my mother-in-law taught me to make. Then I added the other two breads because of the extra ingredients {oat groats, bran, and wheat germ in today’s Brown bread and oat groats, bran, wheat germ, sesame, poppy, pumpkin and sunflower seeds in the Multiseed bread} which help to make it even more healthy. Now, it’s a weekly toss up as to what’s in the bread box.

DSC_0357Whichever you try, rest assured your home will smell glorious for the effort. When you take the loaf from the oven, you and your family will want a slice while it’s still hot. And when slathered in butter, and maybe even some homemade jam, you’ll enjoy the nutty flavour, crumbly texture that is only found in traditional Irish bread. Enjoy!

Irish Brown Bread

Makes One Loaf

Ingredients

1 1/2 cups/200g/6oz self-raising flour

2 1/4 cups/300g/11oz coarse brown flour

1/3 cup/2 handfuls bran

1/4 cup/1 handful wheat germ

1/4 cup/2oz oat groats, pan toasted

2 heaped teaspoons baking powder

1 level teaspoon salt

2-3 cups/600-900ml/1-1 1/2 pints buttermilk

Directions

1. Pre-heat oven to 240°C/450°F/gas mark 9. Lightly oil a loaf tin on bottom and all sides and line with a sheet of parchment paper.

2. Mix all the dry ingredients together in a large bowl.

3. Add enough of the buttermilk to give a moist but not sloppy mixture.

4. Place in a loaf tin and bake for twenty minutes. Reduce oven temperature to 150C/300F/gas mark 2 and bake for an additional hour.

5. Ease bread from loaf tin. Carefully turn it over and tap to see if it sounds hollow. A hollow sound means the bread is fully cooked. If not, 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.

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