I love bread.
It’s soooo good, especially hot out of the oven with a little sweet butter melted on it. Unfortunately, you’re supposed to let the bread cool down before cutting it, but I always sneak a slice (or two) not too long after I removed it from the pan.
Yes, I know, I’m bad like that. I’m great at letting a steak or pork chop rest for at least 10 minutes but not fresh bread. I just can’t resist it! And this authentic Irish Brown Bread is no exception to the rule for me.
Let me tell you a few things I learned about eating and making Irish brown bread while living in Dublin, Ireland for two months.
- Authentic Irish brown bread should only be made with stone ground whole wheat flour. Nothing else will give it the same texture or taste.
- It normally uses a sweetener in it called Treacle, but using good dark molasses will yield the same results.
- I’ve never baked a bread that you take out of the loaf pan about halfway through and finishing cooking it on the oven rack.
- If not eaten within a day or two of baking Irish brown bread becomes brick-like
- You should always eat it slathered in Irish butter or jam or for dipping into a beautiful soup.
Making authentic Irish brown bread is easy because it requires no kneading, only stirring and it rises right in the loaf pan. It’s so easy to clean up. You can have fresh bread at dinner with almost no effort and in less than two hours.
I also learned a trick about getting the bread to release from the loaf pan. I had to do some experimenting to figure out what worked the best because my first loaf stuck like crazy.
Heavily butter the loaf pan. Don’t use oil and don’t go light on the butter. If you do, it’s stuck and you lose that beautiful crust when you try to pull it out. Once the loaf pan is buttered, place a sheet of baking paper into the bottom. Then butter that as well! Now your Irish brown bread won’t stick and will release from the pan.
One thing I love about this authentic Irish brown bread recipe is the bread isn’t heavy like most stone-ground bread. While it’s not airy light like a white bread, it’s still not as heavy and dense as most whole wheat bread that I’ve eaten.
I also love the sweet nutty flavor of the stone-ground flour. It’s so beautiful and yummy that I could just sit down and eat a loaf by myself (poor hubby). It’s a great way to eat plenty of whole grain without feeling like you’re eating a health food.
The flavors of this bread are perfect for pairing with a lovely fall soup or my Celery, Carrot and Fennel Bean Stew (it’s the stew pictured in the photos, with sausage and kale added). I hope you try it and enjoy it as much as we did.