"The Brown Bread (is) one of the few natural glories left to Western civilization," wrote Richard O'Conner in "The Irish, Portrait of a People".
Irish brown bread, sometimes called wheaten bread, is a form of Irish soda bread made with stone-ground, whole-wheat flour.
The bread has a long and flavorful history. Hearty and tasty, it is often paired with Salmon but also goes well with Irish Guinness Stew or boiled dinner.
This Irish brown bread is different than other Irish breads you have probably tasted, such as Irish soda bread or scones. It uses molasses as the sweetening flavoring agent and just as important is the ground, course whole-wheat flour.
Irish Soda Bread is best eaten warm soon after it comes out of the oven. The bread will keep up to 2 days at room temperature, wrapped well to keep from drying out. If you find that the currants or raisins you are using are dry, soak them in very hot water for 10 to 15 minutes. Drain and pat them dry before adding them to the dough.
Irish Brown Bread
Ingredients:
3/4 cup flour
11/4 cup of extra coarse Odlums Whole Grain flour
2 teaspoons baking powder
2 tablespoons molasses
4 tablespoons melted butter
1/2 cup buttermilk
Instructions
1. Mix dry ingredients together.
2. Add melted butter.
3. Add molasses and mix well.
4. Add buttermilk slowly until flour mixture adheres together and forms a ball.
5. Place on floured surface and knead into round loaf.
6. Brush with egg and sprinkle top with whole grain flour.
7. Bake in pre-heated 350 degree F. oven for 30 to 40 minutes.
Allow to completely cool before cutting.
Recipe courtesy of Amanda Brawley, www.eringocooking.com, 2011.


