Traditional Brown Irish Soda Bread Food

TRADITIONAL BROWN IRISH SODA BREAD

Steps:

• Preheat oven to 425F (not fan assisted). Grease a 9x5-inch loaf pan and set aside.
• Toast the wheat bran and wheat germ by scattering onto a dry baking sheet and placing into a 350F oven, for 3-4 minutes, stirring once or twice. Watch closely as it can quickly burn if left too long. Remove from oven and immediately remove from the baking sheet to a bowl to cool a few minutes before using.
• *I like to do the toasting when my oven is preheating. When it reaches about the 325F mark, I'll pop in the baking sheet and it. Alternately, just preheat oven to 350F, toast, then increase the oven temperature to 425F once you've finished toasting.
• In a large bowl, combine the all purpose flour, whole wheat flour, toasted wheat bran and wheat germ, rolled oats, brown sugar, baking soda and salt. Whisk to combine well. Add the butter and rub into the flour mixture with your fingertips, until it is the consistency of fine meal. Add about 2/3 of the buttermilk and stir well to combine. Continue adding buttermilk in small increments, until the dough comes together in a moist, but not sticky dough. You may not need to use all of the buttermilk, but reserve any excess for brushing the top. Remove the dough to a work surface and roughly shape into a loaf shape to fit the pan.
• Brush top of loaf with buttermilk and scatter with more rolled oats and press down gently.
• Bake loaf until golden brown and until a long tester inserted in the centre of the loaf comes out clean, about 35-40 minutes. *If your top is well browned but it is not yet testing ready, you can loosely lay a sheet of aluminum foil over the top of the loaf to be able to cook it longer, without it browning too much further. Remove from oven and immediately remove loaf to a cooling rack to cool. Allow the loaf to cool to just warm or completely before slicing.

MUM'S TRADITIONAL IRISH SODA BREAD RECIPE (BROWN BREAD)

Steps:

• Preheat the oven to 425°F (215°C).
• Mix together the flours, salt, and baking soda in a large bowl. Add the butter and rub it into the flour mixture with your fingertips until it resembles bread crumbs.
• In a separate jug, whisk the egg and buttermilk together (see note on how to make Buttermilk below)
• Make a well in the center of the dry ingredients and pour the liquid, 3/4 at once, into the flour mixture.
• Using an open hand bring the flour and liquid together to a loose dough. The dough should be quite soft, but not too sticky. You will know then if it needs more of the liquids. (Flour in different places reacts differently to added liquid).
• Turn onto a floured work surface and gently bring the dough together into a round, about 1 1/2 inches (4cm) thick (8 inches by 8 inches).
• Place on a baking sheet dusted well with flour.
• Score the bread by blessing it with a deep cross on top. Poke a hole in the 4 corners of the bread to release the fairies and stop them from cursing your beautiful bread.
• Glaze the bread with the leftover bit of buttermilk in your jug and dust the top with rolled oats.
• Bake for 15 minutes, then turn down the oven to 400°F (200°C) and bake for 30 minutes more. When done, the loaf will sound slightly hollow when tapped on the bottom. Remove from the baking sheet and place on a wire rack to cool.

TRADITIONAL IRISH BROWN SODA BREAD

Steps:

• Mix the dry ingredients very well.
• Moisten with the sour milk to form a soft dough.
• Knead lightly.
• Form into a round, mark with a cross, place on a tin and bake for 30-45 minutes in the oven at 220°C.

IRISH BROWN SODA BREAD

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Lightly grease two baking sheets.
• In a large bowl, stir together whole wheat flour, white flour, rolled oats, baking soda and salt. Gently mix in the buttermilk until a soft dough is formed. Knead very lightly. Divide dough into 4 pieces; form into rounded flat loaves. Mark each loaf with an 'X' and place on prepared baking sheets.
• Bake in preheated oven until golden brown, about 30 to 45 minutes.

TRADITIONAL IRISH SODA BREAD

Steps:

• Heat oven to 425 degrees F. Brush a baking sheet with melted butter or spray with non-stick spray.
• Combine dry ingredients in a deep bowl. Gradually stir in 1 cup buttermilk, beating constantly, until dough is firm enough to be gathered into a ball. If dough crumbles, add up to 1/2 cup more buttermilk, 1 tbsp at a time, until it holds together.
• Place on a lightly floured board and pat into an 8-inch flattened round loaf.
• Place loaf on baking sheet and slash a 1/2-inch deep "X" into the top of the dough with a small, sharp knife.
• Bake at 425 degrees F for about 45 minutes, or until the top is golden.
• Serve hot.

TRADITIONAL BROWN IRISH SODA BREAD

Steps:

• Sieve the Salt, Bread Soda and All purpose flour into a bowl. Mix in the Wholewheat flour and wheatgerm. Add enough milk to make a soft dough. Turn out onto a lightly floured surface and knead until the mixture comes together. Place on a floured baking sheet forming into a round loaf (approx 10" diameter).
• Place into a preheated oven (central position) and bake at 375 to 400 F for 40 to 45 minutes. When baked the bread will sound hollow when you tap it on the bottom. Cool on a baking rack or wrap in a dry tea towel to give a softer crust.
• Enjoy.

TRADITIONAL IRISH BROWN BREAD

Steps:

• Preheat oven to 475F.
• Mix all the dry ingredients together in a large bowl.
• Make a well in the center and add some buttermilk.
• Work the mixture with your hand until the dough is soft and not too sticky.
• On a floured surface, knead into a circular shape about three inches thick.
• Bake for 20 minutes and then turn oven down to 400F; bake for another 20 minutes.
• Bread should sound hollow when you tap on it when fully cooked.

TRADITIONAL IRISH SODA BREAD

Steps:

• Preheat oven to 350F and line a baking sheet with parchment paper.
• In a large bowl, combine all dry ingredients and stir together. Add buttermilk and mix with a large spoon (or with your hands, shaping your fingers into a "claw") until the dough comes together. You might need two tablespoons more or less buttermilk depending on the weather. The dough should be moist, but not so sticky it is very hard to handle.
• Shape into a round and place on baking sheet. Cut an X into the top with a sharp knife and bake for about 45 minutes, until dark golden. A toothpick will come out clean.
• Cool on a wire rack for about 10 minutes before slicing.

TRADITIONAL IRISH SODA BREAD

Steps:

• Preheat the oven to 425°F degrees. Place a large cast iron dutch oven with lid into the oven as it preheats.
• In a large bowl sieve and combine all the dry ingredients.
• Add the buttermilk to form a sticky dough. Place on floured surface and lightly knead (too much allows the gas to escape).
• Shape into a round flat to fit into the dutch oven and cut a cross in the top of the dough. Place dough on a large sheet of parchment paper.
• Carefully remove the dutch oven from the preheated oven and remove lid. Gather parchment paper by the edges and lift to place the loaf and parchment together into the dutch oven and cover with the lid.
• Bake for 30 minutes. Remove cover and bake for an additional 15 minutes.
• The bottom of the bread will have a hollow sound when tapped so show it is done.
• Cover the bread in a tea towel and lightly sprinkle water on the cloth to keep the bread moist.

BROWN IRISH SODA BREAD

Steps:

• In a bowl combine flour, baking powder, baking soda, and 1/4 t. salt.
• Cut in butter.
• Combine 1 egg and buttermilk and add to flour mixture; stir till just moistened.
• On a lightly floured surface, knead gently for 12 strokes.
• On a greased baking sheet, shape dough into a 6-in. round loaf.
• Cut a 4-in. cross, 1/4-in. deep, on the top.
• Brush with one beaten egg.
• Bake for 35 minute in a 375 degree oven.
• Cool on rack.