When I visited the King Arthur Flour Campus in Norwich, Vermont a few weeks ago with my list of specialty flours in hand, I knew the first recipe I was going to try out once I got home was their version of Irish brown bread. If you’ve ever tasted a true Irish brown bread before then you know it’s an extremely hearty loaf with a lot of texture. Something that in my opinion, is hard to duplicate.
Or so I thought. This recipe, it’s the real deal. A hunk of this bread with a bit of jam or butter slathered on the sides, is truly a meal in itself. It’s so hearty, it might even grow hair on your chest and inspire you to go out and chop wood or something. I made my loaf four days ago and stored it in an air tight container, and it still tasted great when I had a slice this morning with my cup of tea.
This recipe is a keeper, and one that I know I’ll be making on a weekly basis during the long and cold months of winter. Thumbs up, five stars, you totally need to make this. Like now.
Ingredients
4 cups King Arthur Irish-Style Flour
3 tablespoons sugar
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder
1 1/2 cups buttermilk {I improvised}
2 tablespoons melted butter
Directions
Preheat the oven to 400°F. Lightly grease a baking sheet with butter {because butter makes everything better}. In a large mixing bowl, stir together the flour, sugar, salt, baking soda and baking powder.
Make a well in the dry ingredients and pour in the buttermilk and the butter. Stir together until blended.
Turn the dough out onto a floured surface and knead until it all holds together. Form the dough into a large ball and place it on the prepared baking sheet. Cut a deep cross in the top of the loaf to ward off the devil. {It’s an Irish thing, and it makes the loaf look nice after you bake it}.
Bake the loaf for approximately 35 – 40 minutes, or until a toothpick inserted into the center comes out clean. Remove the bread from the oven, cool it on a rack. Enjoy!
Lissa says
Have you ever considered buying a wheat grinder and grinding your own hard wheats? The breads are fabulous and very, very nourishing. I have a nutrimill and love it. About $200 ish. I keep the wheat kernels sealed in the garage and they keep for ages. Grinding the wheat as you need it is best, but you can keep some extra in the freezer. Might be just the thing for a pilgrim during the winter months 🙂
Tonya says
Hi Mavis
I have never heard of Irish-style flour before so I did a google search and found this website https://www.davidlebovitz.com/ballymaloe-irish-brown-bread-recipe/.
I have my own wheat grinder and red wheat so I’ll give it a try. You should totally get a wheat grinder. Love the smell of freshly ground wheat.
It was fascinating to read a little more about how it’s made in Ireland. Thanks for always teaching us new things.
Your new life reminds me of “little house on the prairie”. I’m reading the first book “little house in the big woods” to my 4 yr old and have loved learning how to smoke meat in a tree. Fascinating info!! Love the pics of Lucy. ❤️❤️
Lissa says
Yes Mavis!!! Smoke meat in a tree!!
Debbie - MountainMama says
Thank you for posting this!!!! Pinning to try in the future, I love Irish Brown Bread!!
Veronica says
I too have, use, and love my wheat grinder. I’ll try this recipe using the red wheat I have in my pantry.