This is not a wholemeal supermarket loaf, or an artisan sourdough style, but a type of soda bread.
In Ireland, you wouldn’t call call it Irish Brown Bread because it’s just brown bread. And it’s *everywhere*. I’ve had it in shopping centre cafes and in the fanciest of restaurants in Ireland. Everyone’s Mammy has a recipe. I got my first recipe off my daughter’s Nanna, and adapted it to my own
You will need: a loaf tin, a large mixing bowl, and a smaller mixing bowl
Preheat your oven to 180C
Ingredients
- 4 cups wholemeal flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tbs salt
- 1/2 cup rolled oats
- 600 mL cups buttermilk
- 1 large egg (lightly beaten)
- 1 tbs molasses or Guinness (optional, for colour)
Method
1. In a large bowl, mix all the dry ingredients
2. In a smaller bowl, mix the wet ingredients
3. Pour the wet into the dry and mix well. It’s going to be a very wet mix. You want that. It creates a good crumb
4. Line a loaf tin with baking paper. You can also grease it to keep the baking paper in place while you pour, but I never do
5. Run a knife (or preferably a bread lame) along lengthwise along the top of the bread, to create an escape for the steam. It also looks cool when baked
6. Top the loaf with any leftover oats you have. It’s not essential, it also just makes it look cool
7. Bake in a 180C oven for one hour and 15 minutes. Yes, 1 hour and 15 minutes
8. Serve warm, sliced thick, with Kerrygold butter, or as part of a meal (like seafood chowder)