* Exported from MasterCook *
Bread, Ballymaloe Irish Brown
Recipe By : David Lebovitz
Serving Size : 12 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Ethnic Fatfree
Grains Posted
Amount Measure Ingredient -- Preparation Method
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3 1/2 C whole-wheat flour -- preferably stoneground, (400 g)
1/2 C all-purpose flour -- bread, or white flour, (50 g)
1 teaspoon salt
5 oz water -- tepid, plus (150ml/275ml/10oz)
1 tablespoon molasses -- dark, or 1 teaspoon treacle
2 1/2 teaspoons active dry yeast -- or fresh yeast, 30g
I'm a big bread eater, and never shy away from a bread plate no
matter where I am, and have never had such good soda breads as I've
had in Ireland. I learned much of it is because the wheat is milled
in such as way that it remains very coarse, giving the breads their
special hardy texture and flavor. Bread made with coarse-milled flour
actually crunches when you bite into it. I love it!
At Ballymaloe House, to accompany the Irish breakfast, they serve
soda bread, Irish scones (similar to what we call "biscuits" in the
states), and brown yeast bread, to eat alongside. They leave the
loaves on cutting boards so you can help yourself. (I am always
tempted to help myself to a whole loaf, and bring it back to my room
to finish it off.)
One 9" (23cm) loaf
Mix the flours with the salt in a medium bowl.
Pour 150ml of water into a small bowl and stir in the molasses, then
crumble in the fresh yeast, stirring a couple of times. Let stand
until it starts to foam on top, about 10 minutes.
Pour the yeast mixture and the remaining 275ml water into the flour
and stir until a batter is formed, which will have the consistency of
oatmeal. (If using standard whole-wheat flour, the dough will be
sticky, and rather wet.) Let stand 10 minutes.
Spray a nonstick 9" (23cm) loaf pan with nonstick spray and cut a
piece of parchment or wax paper to line the bottom of the pan. Scrape
the dough into the prepared pan, smooth the top with a spatula or if
it's sticky, dampen your hand and use that then drape a kitchen towel
over the top (so it's not pressing down on the dough, but just
lightly over the top) and let rise in a warm place until the dough
reaches the top of the pan, about 20 minutes - although it can vary
so just keep an eye on it.
Before the dough has almost reached the top of the pan, preheat the
oven to 450F (230C). When the dough has reached the top of the pan,
bake the bread for 20 minutes. After 20 minutes, decrease the heat to
400F (200C). Run a knife around the outside of the bread to release
it from the pan, tip the loaf out of the pan, remove the parchment
paper, and place the loaf upside down directly on the baking rack and
let bake another 15 minutes, or until done. The bread is ready when
you tap the bottom and it sounds hollow. If using an instant-read
thermometer, the temperature should read 190F (88C). Let the bread
cool on a wire rack before slicing.
The bread is best eaten fresh, smeared with lots of good butter, or
toasted for breakfast, with jam and butter. It's also nice for
open-faced sandwiches, and would be a fine accompaniment to a cheese
board, too.
Storage: The bread will keep for 3 or 4 days; I wrap it in a linen
kitchen towel. You can freeze the bread for up to two months.
Leftovers? Make Brown Bread Ice Cream!
Notes: Although I haven't done it, if you want to make the dough
ahead and put it in the pan, up through the point where you put it in
the pan in step 4, you could likely refrigerate it, then take it out
later and let it come to room temperature and rise, before baking it.
Here are some notes from Mary Jo McMillin of Mary Jo's Kitchen, who
published her version of the recipe in her book, Mary Jo's Cuisine,
which she shared in our discussions: Mary Jo recommends King Arthur
Whole Wheat flour, made from hard winter wheat - also available on
Amazon. (On the King Arthur website, it doesn't specify if it's
winter wheat or not. But they have great customer service if you want
to call them.) For an Irish flour, she recommends Odlums, which she
buys from an Irish shop near where she lives. When using regular
whole-wheat flour, she adds an additional 4 to 6 fluid ounces more
water, if necessary; noting the dough should have the consistency of
muffin batter. (I didn't find that the case, but if the dough is very
stiff, you can add more water.) She concurs that it's essential to
use a nonstick loaf pan and while she oils hers, she also says you
can use butter or shortening. (With a little disclaimer that she's
not a fan of shortening.) Like they do at Ballymaloe, she sometimes
sprinkles the top of the loaf with toasted sesame seeds before the
final rise in the loaf pan, and subsequent baking, which you can do as well.
S(Internet address):
https://www.davidlebovitz.com/ballymaloe-irish-brown-bread-recipe/
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Per Serving (excluding unknown items): 145 Calories; 1g Fat (4.4%
calories from fat); 6g Protein; 31g Carbohydrate; 5g Dietary Fiber;
0mg Cholesterol; 181mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean
Meat; 0 Fat; 0 Other Carbohydrates.
NOTES : 2021 - 0225