Please Pass the Recipe

sharing recipes from one generation to the next

Irish Brown Bread

Irish brown bread halvedWe travelled together in Ireland last year, Leah and I. ( pictorial evidence in our “About” post.) Being food obsessives, from day 1 we were oohing and aahing over the fabulous bread we were served at B&Bs for breakfast and in pubs with a ploughman’s lunches. We knew enough to identify it as soda bread, but what had us intrigued was the dense chewy texture, it was made with more than just simple whole wheat flour. I asked a few home cooks about the ingredients but my questions were generally met with a shoulder shrug and “it’s just brown bread.” The recipes for Irish brown bread I sought out after I came home didn’t resonate at all, so brown bread in my mind became just another reason to return to Ireland.

Move on 6 months and the Australian Gourmet traveller publishes a  British issue and lo and behold it includes  recipe for soda bread including both oatmeal and treacle in the line up of ingredients. Now that resonated with my palate memory so I gave it a try, sticking rigidly to the recipe as printed. What a fabulous result! Next time I will add a 1/2 cup of sunflower seeds and I’ll dream again of being in Kinsale?

This recipe was contributed to the Australian Gourmet traveller by Aussie Brett Graham, Michelin hatted chef at the Ledbury and co owner of the Harwood Arms in London.

Black Treacle Soda Bread

400g whole meal flour

120g SR flour

1 tablespoon bicarbonate

200g fine oatmeal

1 1/2 tablespoon sea salt flakes

480mls mik

280mls thick yoghurt

50g black treacle

1 1/2 tablespoon rolled oats

Preheat the oven to 165C. Grease and flour a large loaf tin

Sift flours and bicarbonate into a large bowl, mix in fine oatmeal and salt. Whisk together the milk yoghurt and treacle. Make a well in the centre of the flour, tip in the liquids and mix until just combined. Tip into the prepared loaf tin, sprinkle with oats then bake until done in the centre when tested with a skewer, about 60 minutes. Rest in the tin for 10 minutes before turning out. Best eaten warm on day it is made.




About ladyredspecs

I live in sunny Brisbane, Australia. My love of good food drives me as a cook, a reader, a traveller, an artist and but mostly as an eater. I cooked professionally for many years but have no formal training. Simply guided by a love of eating good food, respect for ingredients and an abhorrence of artificial additives, I cook instinctively applying the technical know how acquired by experience. I hope you enjoy what I share Sandra AKA ladyredspecs

4 comments on “Irish Brown Bread

  1. Pingback: Super Seafood Pie | Please Pass the Recipe

  2. Pingback: Apricot Jam with Vanilla and Kernels « Please Pass the Recipe

  3. ladyredspecs
    June 26, 2012

    Honestly, the pleasure was all mine. This bread is as good as it gets!!!


  4. Leah
    June 26, 2012

    yum! thank you for finding this recipe….I’ve thought about the brown bread from Ireland a few times so I’ll definitely give this a try


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This entry was posted on June 23, 2012 by in Baking, Breakfast and Brunch, Food, Savoury Baking and tagged , , , , .
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