Savory and satisfying Irish Brown Bread Recipe.
After my trip all around Ireland last year, I simply could not wait to replicate and create my own Irish Brown Bread Recipe.
In one of the little towns we visited, a kindly elder (named Maeve) shared some insight and from this, I built my recipe.
As we chatted during lunch, I wrote down her words of wisdom for baking a most savory and satisfying Irish Brown Bread.
What I learned is that her recipe was beyond fabulous and it appears artisan-made, even though it’s homemade.
In fact, the whole recipe is so simple you might not believe it.
Whether you know your history or not, the financial pains of the Irish created a hardship beyond belief.
Which, in turn, led to the lack of basic ingredients to bake or cook with.
Out of necessity, the mother of all great invention, Irish Brown Bread was born with simple ingredients yielding a nutty, grainy taste!
Irish Brown Bread Recipe
Now it’s with great pride and remembrance of our recent trip, that I share my Savory and Satisfying Irish Brown Bread Recipe.
I can’t help but think back on that day, that we met Maeve.
Kindly, quiet, firm, and yet so about sharing, Maeve had many stories to tell.
Our time with her sadly was just for a few hours but her stories could go on for days.
Happy to meet travelers, and even happier to lend wisdom to those who were willing to sit and hear as she shared tidbits of her life.
Those who discounted her lost out on fabulous history and knowledge.
When I travel, the best trips and adventures happen through those that live there.
Such was the case with Irish Brown Bread.
You won’t believe this but…
There’s NO Yeast in this Irish Brown Bread Recipe
First and foremost, no YEAST!
You don’t need yeast in every bread you make.
Perhaps, this recipe, as simple as it is, is perfect for those with a more sophisticated palate that prefer deeper, nuttier flavors and textures in their bread.
Irish Brown Bread is like nothing else I’ve ever had.
Streamlined in preparation, yet, when it appears its taste is quite advanced.
Grains, whole grains, wheat, and it’s wholemeal flour all mesh together to create a nice brown color.
For those that love to see what’s in their bread, you might even be able to see some of the wheat bran flecks or the oats.
• Pinhead Oats • It’s What?
You know, I had to actually search the name Pinhead Oats when Maeve said it.
She kept repeating it, and I kept laughing yet writing.
Pinhead Oats are actually what you might know as ‘steel-cut’ oats, cut from the ‘groat of an oat’ into a ‘pinhead’ size.
In the end, the beauty of these ‘pinhead oats’ or ‘steel-cut’ oats is they break down slowly in your digestive tract and there’s not a SPIKE of insulin.
Your belly will be full longer, though this does not mean to consume the entire loaf of Irish Brown Bread even if you want to!
Irish Brown Bread is Light Once Mixed
Surprisingly so, once mixed Irish Brown Bread is light, not fluffy but definitely not heavy.
It’s easy to mix and it’s pretty much fail-safe.
Even for those nay-sayers who claim they can’t bake, you can’t mess this bread up!
There’s no yeast, so there are no issues!
One More Item
This is one of 2 Irish Brown Bread recipes I’ll be sharing and the other offers a very famous beer mixed in instead, plus a few other changes!
When we listen to our elders and respect them our options to learn are boundless.
I listened, appreciated, and wrote down so much.
IF only I had more time with Maeve.
The remote area we were in, was newer to guests and she was just simply thrilled to share her world.
Me, I was happy to learn through her, and today you call to get to try what I learned.
~ Enjoy. Dana XO
Irish Brown Bread Recipe
- 2 C Wholemeal Flour
- 1 C Plain Flour
- 5 Tablespoons of Steel-Cut Oats
- 4 Tablespoons Wheat Bran
- 1 3/4 Teaspoon of Baking Powder
- 4 Tablespoons of Dark Strap Molasses
- 2 Tablespoons of Brown Sugar
- 1 teaspoon of salt
- 2 Cups of Buttermilk
- Preheat Oven to 350°F
- Using a Dutch Oven Lightly Grease and allow it to preheat as well.
- While the oven is preheating, mix all of the ingredients above into a large mixing bowl.
- Mix by hand, making certain to SCOOP from the bottom to ensure that ALL the ingredients are combined.
- Once the oven comes to temp (dough should be done, remove the dutch oven (with gloves!) and wipe out excess grease.
- Place dough into the dutch oven, do not cover.
- Then put in the oven and bake for one hour.
- Once done, remove from the oven to a cooling rack for at least 20 minutes.
- Enjoy. Dana XO