Test cook Erin McMurrer makes Bridget a wholesome Irish Brown Soda Bread.
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Decided to give your recipe a try versus my Granny B’s that I grew up with on Ireland. I added steel cut oats and ground flax seeds instead of the wheat germ (I sometimes have a reaction to wheat germ). Granny always added extra fibre however she could – great way to stay regular. 😉
Always delicious buttered with marmalade. I always cut it in fingers. Just something we always did.
I've been making this recipe for a few years (it originally appeared in Cook's Illustrated) and it's sooooo good and very close to the brown soda bread that I remember from Dublin. But the cooking timing never works out as described; it's never above 160F internal temperature after 45 minutes, and takes over an hour to get into the 180F range. And yes, I have a thermometer in my oven to confirm the temperature. Anyone out there find that 45 minutes is the right cooking time, or have the same experience that I have of needing much more time?
2 cups of flour?
In Jacks video today he warns against using volumetric measures, adding that ATK only uses scales to measure flour.
I made this recipe. Best ever. My neighbors loved it too. Thank you!!!
We use ground caraway instead of seeds in our soda bread.
We've also taken to using a mix of rasins and crasins. The crasins add a nice tartness to the usual sweetness of the rasins.
Yay, Erin!
I've always thought Erin was a babe.
Very close to my own recipe! I'll be baking a loaf for Halloween.
Gotta like the explain-science segments 🙂
WHY DO AMERICANS SCREW EVERYTHING UP?
Thank you for explaining the difference between baking powder and baking soda. I never could find out why the two ingredences are combined.
You don't need course flour at all (seeing the lack of air bubbles to me is extremely depressing) . Baking powder is totally unnecessary. You don't kneed AT ALL and by the time it's mixed it should be in the oven. Damn
Thanks for adding actual captions for the Deaf
My Aunt Crissie, from Cavan County, Ireland, used to make everyday bread, a brown soda bread, and the fancy kind with white flour and raisins, as a kind of dessert bread. Both were fantastic, served with butter and jam and cups of tea!
The animation is excellent. As an Irish person, I’m sorry to hear that you can’t get good quality while wheat flour in the US. My basic recipe is simpler. No sugar, no baking powder. I like to make different varieties by adding ingredients like scallions, grated cheddar cheese, flax seeds, sultanas, or even chocolate chips.
How best to store? How long will it keep?
irish brown soda bread …..thuh bruthuh fruhm anuhthuh muthuh to new england brown bread!
…….anyone else catch the wink and eyebrow raises at the very end? 🤣
This stuff sliced and toasted with butter is outrageous
👍🏼💙💙
Whole wheat flour 2cups -Bran 1cup -Germ 1/4 cup -AP 1cup= whole meal flour
Recently made an Irish soda bread that wasn't sweet at all and it was delicious and it lasted on my counter for several days ( I am the only bread eater in the home). It only had about 4 ingredients like salt, baking soda. White flour and water.. .? Its super simple, super good will be making it again in the morning. I did add sesame seeds to the top and I loved that. It tasted a lot like eating a biscuit but not a sweet one. It's kind of funny because there was no butter in the bread itself. Thus it instantly became a bread I like.
King Arthur makes Irish style flour. Its a little expensive, but worth it. I use 300 grams of that, 200 grams of unbleached white flour, 80 grams of rolled oats, a tablespoon of baking soda and a pinch of salt. Sometimes a couple of teaspoons of sugar. That amount of dry ingredients takes just over half a pint of buttermilk. Bake it in a loaf pan or formed as she did in a preheated cast iron dutch oven with a lid. That's as close as I can get to the brown soda bread my Aunts in Ireland make.
That said, this recipe looks pretty darn good as well.
Awesome. A bread you don’t have to kneed forever. Simple ingredients. I can do this lol
We travelled from Canada to Navan, County Meath, Ireland in the mid 1970's. The first morning, our neighbors brought over fresh Soda Bread, eggs still warm from the chicken, pints of milk, and more. I fell in love with the soda bread on my 2 extended visits.
I already grind my own flour from wheat berries. This is a marvelous recipe for me to try, though I most definitely will not add the “all purpose flour” which makes me ill. I thought I was gluten-sensitive until I tried grinding my own flour and using it within a few days. Voila! It is American “flour” that I cannot tolerate! Also explains why I am able to eat bread in other countries.
With all the advancement we have made for bread, this is completely unnecessary.
I like ❤️❤️❤️
Good recipe, so grateful to have an electric grain mill and can mill course fresh whole wheat flour that’s not rancid. Highly recommend getting one. 💕😊
Gotta have the butter!
Thanks For Sharing This, My Aunt Used to Make Soda Bread. Love This We are of Irish Decent. Have a Great Day. ☺️😃😘
My niece is having knee replacement surgery. She is vegan. I am making her traditional pasta fagioli which I normally serve with a simple garlic bread. This looks like a great twist for her. Is there an ingredient I can sub for the buttermilk with enough acid to assist leveling? I would like to make this bread, then toast it and top it like garlic bread. It looks so yummy. ❤
I grew up on this. Hint- it’s even better toasted!
Does its taste/texture resemble the real pumpernickel bread?
I'm making mushroom barley stew tonight (fall is the best food time!), this will be perfect on the side. Off to the market for wheat bran.
EDIT: This bread is delicious and so easy to make —- moist, solid crumb. I only have 9" cake pans, so I folded a 24" long piece of foil over a few times lengthwise to make a long 3" tall strip, made a ring and held with binder clips and baked it inside the 9" pan. Worked perfectly. Next time I'll just scale it up 25-27% and use the 9" pan alone.