Proper Irish Brown Bread
Now I’ll confess I have a tendency to fiddle with recipes. Usually this is just a personal taste thing, or sometimes it can be because they’ve got too many ingredients and I can’t be arsed to put them all in. This time it’s because I live in the middle of bloody nowhere and couldn’t actually find some of the ingredients. The original recipe from my mate 73 (he adds 3 tbsp bran and 2 tsp wheat germ, as well as the odd handful of nuts or seeds) is linked here and is incredibly good so please try it out. Here’s my pared down tinkered-about-with version of Mr 73’s proper Irish brown bread which we scoffed, in its entirety about 5 seconds after it came out of the oven
300g coarse brown flour
200g plain white flour
½ tsp salt
1 tsp baking powder
1 tbsp black treacle
450 - 500ml milk
Put all the dry ingredients into a bowl and mix thoroughly. Add the black treacle then enough milk to combine into a lovely pasty mess.
Butter a loaf tin then bake in a pre-heated oven for 20 minutes at gas 6 (200º), then another hour at gas 3 (170º).
It’s a testament to the simplicity of this recipe that one of my kids turned the oven off by accident half way through cooking. When I discovered, I quickly turned it back on and it still came out perfect. It makes a beautiful, moist, dense loaf, which is crying out for a thick covering of butter and some really good jam. Nice one, 73.
