How to Make Irish Brown Bread Breakfast Recipe

This irish brown bread is perfect and delicious bread for a satisfying breakfast. It’s a chunk complicated to get an excessive, nicely risen loaf out of bread that is made from a hundred percent whole wheat flour.

Normally, when water and white flour are blended and worked collectively, strands of gluten expand, which offer bread the muscle to upward push. However, complete grain flour carries bran, which cuts into these strands.

This interprets right into a substitute flat, slightly crumbly loaf. In fact, this bread will infrequently rise at all within the oven, so what you spot earlier than you bake it’s miles what you get.

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How to Make Irish Brown Bread Breakfast Recipe

The alternate-off is the full, candy, nutty flavor of unadulterated entire wheat, that’s more desirable while the bread is toasted.

Note that Irish flour is a greater coarsely floor than maximum American manufacturers. To extra intently approximate a true Irish loaf, I take advantage of Stoneground flour and add extra wheat bran, each of which might be to be had through Bob’s pink Mill or Arrowhead turbines. You could also order King Arthur’s Irish-style flour from their catalog.

The conventional approach of making this bread—quick kneading and an unmarried rising— makes the experience in this context. It additionally simplifies the job of the baker.

Don’t bypass the very last step of turning the loaf out of the pan and setting it without delay on the oven rack to bake for a few minutes longer. This ensures you’ll acquire the feature thick crust that is the hallmark of this irish brown bread.

I often makes two small loaves because they may be sliced thinly and served in the region of crackers for an appetizer, the perfect accompaniment to smoked salmon, fish pate, or formidable cheddar.

In complete disclosure, when our children have been young, St. Patrick’s Day became usually celebrated with garish green iced cupcakes (and if we have been lucky, the sight of my nana doing an Irish jig). Nowadays, I’d a great deal prefer a slice of this Irish brown bread. Try this tasty and easy to make isrish brown bread recipe in your kitchen and serve to your family.

How to Make Irish Brown Bread Breakfast Recipe
How to Make Irish Brown Bread Breakfast Recipe
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This irish brown bread is perfect and delicious bread for a satisfying breakfast. It’s a chunk complicated to get an excessive, nicely risen loaf out of bread that is made from a hundred percent whole wheat flour.
How to Make Irish Brown Bread Breakfast Recipe
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This irish brown bread is perfect and delicious bread for a satisfying breakfast. It’s a chunk complicated to get an excessive, nicely risen loaf out of bread that is made from a hundred percent whole wheat flour.
Servings Prep Time Cook Time Passive Time
2Small loaves 15minutes 35minutes 50minutes
Servings Prep Time
2Small loaves 15minutes
Cook Time Passive Time
35minutes 50minutes
Nutrition Facts
How to Make Irish Brown Bread Breakfast Recipe
Amount Per Serving
Calories 150 Calories from Fat 198
% Daily Value*
Total Fat 22g 34%
Saturated Fat 8g 40%
Polyunsaturated Fat 2g
Monounsaturated Fat 1g
Cholesterol 33mg 11%
Sodium 1925mg 80%
Potassium 1928mg 55%
Total Carbohydrates 311g 104%
Dietary Fiber 48g 192%
Sugars 9g
Protein 58g 116%
Vitamin A 9%
Calcium 6%
Iron 40%
* Percent Daily Values are based on a 2000 calorie diet.
Ingredients
Servings: Small loaves
Units:
Ingredients
Servings: Small loaves
Units:
Nutrition Facts
How to Make Irish Brown Bread Breakfast Recipe
Amount Per Serving
Calories 150 Calories from Fat 198
% Daily Value*
Total Fat 22g 34%
Saturated Fat 8g 40%
Polyunsaturated Fat 2g
Monounsaturated Fat 1g
Cholesterol 33mg 11%
Sodium 1925mg 80%
Potassium 1928mg 55%
Total Carbohydrates 311g 104%
Dietary Fiber 48g 192%
Sugars 9g
Protein 58g 116%
Vitamin A 9%
Calcium 6%
Iron 40%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
  1. Prepare the pans: Generously spray a 9-inch loaf pan (or two 8 by 3 3/4-inch loaf pans, disposable aluminum pans are the perfect size) with non-stick spray.
  2. Mix and knead the dough by hand: In a large bowl, stir the warm water, milk, molasses and yeast together and let stand until the mixture starts to bubble, about 5 minutes. Add the wheat bran, salt, butter and 2 cups of the flour. Beat vigorously with a wooden spoon in the same direction for 1 minute.
  3. Add enough of the remaining flour, 1/2 cup at a time, until the dough is difficult to stir with a wooden spoon and pulls away from the side of the bowl.
  4. Using one hand to hold the bowl, use your other hand to knead the dough in the bowl for a minute or two. The dough will stick to your hands but should pull away from the side of the bowl after about a minute. If necessary, add more flour, 1 tablespoon at a time. While the dough will be damp, it should not feel muddy.
  5. Alternatively, mix with a stand mixer on medium speed with the paddle attachment, beating for about 1 minute until the dough pulls away from the sides of the bowl.
  6. Shape the loaf: On a lightly floured work surface, pat the dough into an oval shape approximately 9 inches long with the long side of the oval parallel to the edge of the work surface. Starting with the long side closest to you, roll the dough into a tight cylinder. Pinch the seam closed.
  7. Flip the loaf over, so it's seam-side down. Tuck the ends under so the loaf is uniform and even. Place the dough in the pan with the seam side down.
  8. (To make 2 small loaves, divide the dough in half and shape as above, making the oval 7 inches long.)
  9. Let the dough rise: Drizzle the vegetable oil on top of the dough and smooth it over the dough as you pat it into the corners of the pan. Sprinkle with extra bran, if you like. Cover the pan loosely with plastic wrap and let rise for 1 to 1 1/2 hours, or until the dough rises about 1 inch above the top of the pan,
  10. Heat the oven: About 20 minutes before the loaf is ready to be baked, position a rack in the lower third of the oven and preheat it to 400°F.
  11. Bake the loaf: Place the loaf in the oven and immediately reduce the heat to 375°F. Bake for 35 minutes for a large loaf, or 25 to 30 minutes for 2 small loaves, or until the loaf sounds hollow when tapped on the bottom.
  12. Harden the crust: Remove the bread from the oven and immediately turn it out of the pan. Place it directly on the oven rack and continue to bake for 7 to 10 minutes, or until the crust browns.
  13. Cool the loaf: Remove and set on a wire rack to cool. When thoroughly cool, store the loaves in plastic bags.
  14. The bread is best eaten on the day it’s made, but after a day or two it is still good toasted for breakfast or tea. Well-wrapped in plastic and then foil, the bread may be stored in the freezer for up to a month.
Recipe Notes

Serve and Enjoy with your family.


Written by Sarah

I am a nutritionist and instructor at several places about food and Health. I love food and along with food I am also health conscious. After doing a lot of research on food and health, I started blogging about these things to increase and share my knowledge about Food and Health with all Food lovers.

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