A couple of years ago I made my first loaf of Irish Soda Bread for St. Patrick’s Day, and instantly fell in love. I loved the thick, hearty texture and simple, yet complex, flavor. It’s perfect for toasting and slathering with butter and jam, to soak up extra broth from your favorite Irish stew or to eat alongside corned beef hash. Any way you cut it, it’s a fabulous bread that I have enjoyed over and over since first trying it. This year, I started seeing mention of Irish brown bread and went about trying to find some authentic recipes. Well, I found tons. And they all seemed to contradict each other in terms of what makes Irish brown bread truly “authentic” – some had to contain oats, some said absolutely no eggs, some said only four ingredients, and the list goes on and on. In the end it seemed that there was no one set of rules for Irish brown bread and I decided on this version from David Lebovitz’ blog, which comes from the chef/owner of Longueville House in Ireland.
I loved this version because it included such a wide variety of flours and grains – all-purpose flour, whole wheat flour, and a combination of wheat bran and wheat germ. I used a stone-ground whole wheat flour and oat bran since I didn’t have any wheat bran or wheat germ on hand. It takes the hearty texture of the bread to a whole new level and is absolutely, utterly delicious. I cut the original recipe in half since the original calls for such a large amount of flour. David suggested dividing the recipe into two loaves, but I just halved it and made one. For the full recipe, be sure to check out David’s blog.
I think I am now officially converted to the brown bread version of Irish soda bread – it’s delish!