In time, I made several journeys back to Ireland myself and developed a decided kinship to the land of my forefathers. Like every traveler, I was introduced to the full Irish breakfast accompanied by slices of brown bread slathered in thick slabs of butter. I aspired to master the art of the Irish loaf, and this year for St. Patrick’s day, I’d like to share the results with you!
What Does Irish Brown Bread Taste Like?
It’s a bit tricky to get a high, well-risen loaf out of bread that is made of 100 percent whole-wheat flour. Normally, when water and white flour are mixed and worked together, strands of gluten develop, which give bread the muscle to rise. However, whole-grain flour contains bran, which cuts into these strands. This translates into a rather flat, slightly crumbly loaf. In fact, this bread will hardly rise at all in the oven, so what you see before you bake it is what you get. The trade-off is the full, sweet, nutty taste of unadulterated whole wheat, which is enhanced when the bread is toasted.
The Best Flour for Irish Brown Bread
Note that Irish flour is more coarsely ground than most American brands. To more closely approximate a true Irish loaf, I use stone-ground flour and add extra wheat bran, both of which are available through Bob’s Red Mill or Arrowhead Mills. You could also order King Arthur’s Irish-style flour from their catalog. The traditional method of making this bread—brief kneading and a single rising—makes sense in this context. It also simplifies the job of the baker. Don’t skip the final step of turning the loaf out of the pan and setting it directly on the oven rack to bake for a few minutes longer. This ensures you will obtain the characteristic thick crust that is the hallmark of this bread. I often make two small loaves because they can be sliced thinly and served in place of crackers for an appetizer—the perfect accompaniment to smoked salmon, fish pate, or bold cheddar. In full disclosure, when we children were young, St. Patrick’s Day was usually celebrated with garish green-iced cupcakes (and if we were lucky, the sight of my nana doing an Irish jig). These days, I’d much prefer a slice of this Irish brown bread. If you’re looking for brown bread leavened with baking soda, this one is a little closer.
More Yeast Bread Recipes to Make!
Anadama Bread No Knead Bread Swedish Coffee Bread (Tea Ring) Homemade Rye Bread Homemade Potato Bread
Add enough of the remaining flour, 1/2 cup at a time, until the dough is difficult to stir with a wooden spoon and pulls away from the side of the bowl. Using one hand to hold the bowl, use your other hand to knead the dough in the bowl for a minute or two. The dough will stick to your hands but should pull away from the side of the bowl after about a minute. If necessary, add more flour, 1 tablespoon at a time. While the dough will be damp, it should not feel muddy. Alternatively, mix with a stand mixer on medium speed with the paddle attachment, beating for about 1 minute until the dough pulls away from the sides of the bowl. Flip the loaf over, so it’s seam-side down. Tuck the ends under so the loaf is uniform and even. Place the dough in the pan with the seam-side down. (To make 2 small loaves, divide the dough in half and shape as above, making the oval 7 inches long.) The bread is best eaten on the day it’s made, but after a day or two, it is still good toasted for breakfast or tea. Well-wrapped in plastic and then foil, the bread may be stored in the freezer for up to a month.
