How to Make Irish Brown Soda Bread
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- Опубликовано: 21 авг 2024
- Test cook Erin McMurrer makes Bridget a wholesome Irish Brown Soda Bread.
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King Arthur makes Irish style flour. Its a little expensive, but worth it. I use 300 grams of that, 200 grams of unbleached white flour, 80 grams of rolled oats, a tablespoon of baking soda and a pinch of salt. Sometimes a couple of teaspoons of sugar. That amount of dry ingredients takes just over half a pint of buttermilk. Bake it in a loaf pan or formed as she did in a preheated cast iron dutch oven with a lid. That's as close as I can get to the brown soda bread my Aunts in Ireland make.
That said, this recipe looks pretty darn good as well.
I make a version that is called brown treacle bread. It includes two big scoops of treacle, two beaten eggs (with a T of oil) and 50g of chopped walnuts/sunflower seeds/pumpkin seeds. It’s a quick bread, so much wetter. I bake it in two 3x6 bread loaf pans. Sublime!
My Aunt Crissie, from Cavan County, Ireland, used to make everyday bread, a brown soda bread, and the fancy kind with white flour and raisins, as a kind of dessert bread. Both were fantastic, served with butter and jam and cups of tea!
I'm making mushroom barley stew tonight (fall is the best food time!), this will be perfect on the side. Off to the market for wheat bran.
EDIT: This bread is delicious and _so_ easy to make ---- moist, solid crumb. I only have 9" cake pans, so I folded a 24" long piece of foil over a few times lengthwise to make a long 3" tall strip, made a ring and held with binder clips and baked it inside the 9" pan. Worked perfectly. Next time I'll just scale it up 25-27% and use the 9" pan alone.
Try using a meatloaf pan to bake the bread. That’s what we do. Works great.
Looks amazing! Will have to find the wheat germ and bran, then I am so making this! Thanks for sharing!
The animation is excellent. As an Irish person, I’m sorry to hear that you can’t get good quality while wheat flour in the US. My basic recipe is simpler. No sugar, no baking powder. I like to make different varieties by adding ingredients like scallions, grated cheddar cheese, flax seeds, sultanas, or even chocolate chips.
That is the great thing about a bare bones recipe like soda bread. It is a blank canvas for whatever you want.
we can get literally any quality of flour in america. we have some of the most insane levels of food options of any country. Except of course of some states, because transportation issues and so forth.
Erin is amazing and her husband is beyond lucky. Love the channel and keep it up.
We travelled from Canada to Navan, County Meath, Ireland in the mid 1970's. The first morning, our neighbors brought over fresh Soda Bread, eggs still warm from the chicken, pints of milk, and more. I fell in love with the soda bread on my 2 extended visits.
As an Irish guy I'll let you in on a secret. This bread with smoked salmon and a squeeze of lemon is insanely delicious.
Good recipe, so grateful to have an electric grain mill and can mill course fresh whole wheat flour that’s not rancid. Highly recommend getting one. 💕😊
This is what I need; what brand mill do you recommend?
@@spotterofgold I have two, my first one was the nutrimill classic which is an impact mill and less expensive. I wanted a stone mill, so then got the Mockmill pro, and is significantly more expensive. They’re both great, you can grind finer flour with the Nutrimill, and coarser with the Mockmill. But honestly, would have been just fine with the Nutrimill. Have had it over a year and use regularly. :) Hope this helps. 🌸
Hello
How are you doing today?
Awesome. A bread you don’t have to kneed forever. Simple ingredients. I can do this lol
Hello 👋
I purchased one of their books on Amazon. Unbelievable recipes and if you follow the recipe, you won't mess up.
Thanks to everybody at America's Test Kitchen you all do an outstanding job!
This stuff sliced and toasted with butter is outrageous
with cheddar cheese just love it especially for my breakfast
I made this recipe. Best ever. My neighbors loved it too. Thank you!!!
Decided to give your recipe a try versus my Granny B’s that I grew up with on Ireland. I added steel cut oats and ground flax seeds instead of the wheat germ (I sometimes have a reaction to wheat germ). Granny always added extra fibre however she could - great way to stay regular. 😉
Always delicious buttered with marmalade. I always cut it in fingers. Just something we always did.
Thanks for adding actual captions for the Deaf
I grew up on this. Hint- it’s even better toasted!
For any Texans watching this video, HEB’s whole wheat flour is very similar to Irish style! When the host said it was hard to find I was surprised! But then I remembered HEB doesn’t exist in other states 😅
Thanks For Sharing This, My Aunt Used to Make Soda Bread. Love This We are of Irish Decent. Have a Great Day. ☺️😃😘
why does every american try claim to be of irish decent
I made this today. Family loved it.
Looks interesting. I can't wait to make it.
I already grind my own flour from wheat berries. This is a marvelous recipe for me to try, though I most definitely will not add the “all purpose flour” which makes me ill. I thought I was gluten-sensitive until I tried grinding my own flour and using it within a few days. Voila! It is American “flour” that I cannot tolerate! Also explains why I am able to eat bread in other countries.
I was just coming to the same conclusion for myself. Thanks for confirming it. I did fine with the bread in Ireland for 9 years. When I returned to the US I was allergic to all wheat products. Even the gluten free wheat. Can you recommend a good grain mill? Thanks!!
@@spotterofgold This is a specialized topic, but I'd love to see ATK do a grain mill review. I'm considering getting the dry grains container for my Vitamix because I'm hesitant to add a new machine to my small kitchen, but I'm concerned about friction heat and how it may affect the flour. (Some say milling heat destroys enzymes, others say you're going to bake it at a high temp anyway.) I'm still doing homework, but open to hearing from anyone with experience.
Hello 👋
This is exactly what I was thinking when they said "the secret is whole meal flour which is hard to get in the US". Why not mill it yourself. Fresh as it can be, your choice of a fine grind and cheeper than processed flour
We use ground caraway instead of seeds in our soda bread.
We've also taken to using a mix of rasins and crasins. The crasins add a nice tartness to the usual sweetness of the rasins.
Had it in Ireland, loved it... going to town now to get ingredients. Liverpool 🇬🇧
Thank you for explaining the difference between baking powder and baking soda. I never could find out why the two ingredences are combined.
In Ulster, we would call this type of bread, Wheaten bread. Indeed, when we refer to 'soda bread', we usually mean soda 'farls'. However, whatever you call it or what flour you use, it's delicious. It's not common these days but in parts of Antrim and Armagh, oats were added to the recipe but that's a tradition that is dying out, as less people make it and buy it from the shops. Wheaten or Soda bread, is a versatile bread and our mothers and grandmothers use to make various versions, some were sweet - we were poor, you had to make do with what you had - Wheaten with sultanas or raisins was a treat but no matter was in it, there was always lashings of butter on it - I'd have been disappointed if my slice was so lightly buttered. 😁
I made this yesterday, and it was really good! It's almost gone and I'll have to make another. ❤ 🍀
Who else other than Erin McMurrer an Irish gal!!!
Andrea Geary?
@@jasonsmith2775: Who is she? Never heard of her on ATK or Cook’s Country!
@@sandrah7512: Ah ha! Now we know!
Anyway McMurrer is a more Irish sounding name.
How much chemistry do Bridget and Julia know or are they just reading a chemist’s script?
@@sandrah7512: Food chemistry is cooking. Further Bridget and Julia as well as in the past Chris Kimball are very intelligent and very likely had chemistry in their college years(I’m almost sure they attended). However I don’t think they have the in-depth chemistry they present occasionally and rather get help from chemists who work for ATK or are independent contractors.
Gotta like the explain-science segments :)
if you raise the temp to about 450 and cut the baking time down to about 35min this would be an even prettier one
My grandma who was fully irish used to make this in ireland on a range and I can tell you this doesn't anything like the real stuff in shape or texture.
I think you need yo be irish to make real authentic itish soda bread.
Yay, Erin!
Gotta have the butter!
…….anyone else catch the wink and eyebrow raises at the very end? 🤣
I had a gf from co. Galway made brown bread couple times a week to serve with creamy scrambled eggs and rashers! golly it was good… I liked it best on the second day, it was drier, and toasted, with her eggs…. It would hold ya for a day a week a month a year! Up Galway!
I've been making this recipe for a few years (it originally appeared in Cook's Illustrated) and it's sooooo good and very close to the brown soda bread that I remember from Dublin. But the cooking timing never works out as described; it's never above 160F internal temperature after 45 minutes, and takes over an hour to get into the 180F range. And yes, I have a thermometer in my oven to confirm the temperature. Anyone out there find that 45 minutes is the right cooking time, or have the same experience that I have of needing much more time?
Mine was 45 min exactly and perfectly cooked
It’s a cross between a wet dough and a stiff batter which makes it a bit trying to score the top! One wonders if the amounts posted here are off. I found myself adding a bit more flour In installments til the dough became sufficiently tight to score and transfer to the baking tin
I agree with the scoring. I skip that part and just call it Heratic Bread!
@@morticiaaddams7866🤣
My niece is having knee replacement surgery. She is vegan. I am making her traditional pasta fagioli which I normally serve with a simple garlic bread. This looks like a great twist for her. Is there an ingredient I can sub for the buttermilk with enough acid to assist leveling? I would like to make this bread, then toast it and top it like garlic bread. It looks so yummy. ❤
You could try some of that vegan milk and a little vinegar, I guess. I have no idea in what proportions. *leavening* You can probably google that.
Maybe coconut milk Yoghurt. I use the So Delicious brand.
You can use any plant milk (eg soy or almond) and apple cider vinegar. About 2 teaspoons to a tablespoon of vinegar per cup of milk is good. I mix it up first and let it sit for 10 minutes before mixing it into my dry ingredients.
If you don’t have buttermilk, you can substitute whole milk with a spoonful of lemon juice or vinegar. At a pinch you can even use expired (sour) milk. The point is that it must be acid.
@@gerardacronin334 I think the question was about how to make the recipe vegan.
How best to store? How long will it keep?
It freezes very well. I wrap half a loaf in aluminum foil and place it inside a Ziploc bag. When you need it, just allow it several hours to thaw.
I am Irish and make soda bread alot. We usually keep it covered with a clean dry tea towel 🙂 it should last about 3 days but is also delicious toasted with butter and jam or cheese.
It never lasts in our house, the kids have it eaten in no time 😆
This bread goes so well with seafood chowder, potato leak soup, Irish stew: anything that leaves broth in the bottom of the bowl that needs sopping up! And, the butter? If you don’t see your teeth marks in the bite, you’re not doing it right!!
This bread goes so well with seafood chowder, potato leak soup, Irish stew: anything that leaves broth in the bottom of the bowl that needs sopping up! And, the butter? If you don’t see your teeth marks in the bite, you’re not doing it right!!
Need to reverse all modern white concrete bread - back to the ancestral breads for healthy and nutritious food - and also put in some post-brewing mash for those natural Vit B complex, broken grain sugars (vs refined corn/cane/beet sugars), starch proteins, and fiber. Now this is whole grain bread.
No
I could not find wheat bran at store I have white and ww flour and wheat germ… can I cut out the wheat bran and use more of the other ingredients?
Very close to my own recipe! I'll be baking a loaf for Halloween.
What is your recipe? My mother was from Ireland. Never learned how to make hers. Always loved it. Now recipe is gone with her. I do know she did not use any fat in hers. We did not have access to whole meal flour. My sister said my mom had jar of wheat germ. Besides buttermilk and baking soda, I have no clue. All the recipes I see online have butter, oil or sugar in them. Any help you can give I appreciate your time.
I substituted cornmeal with wheat bran, but it did not turn out well
Wheat bran is no easier to find than wholemeal flour. You might as well just order the Irish flower from King Arthur.
Can i have a slice? 😂
I like ❤️❤️❤️
2 cups of flour?
In Jacks video today he warns against using volumetric measures, adding that ATK only uses scales to measure flour.
Wholewheat flour is a rare and expensive in the US?? Blimey!
🖤🖤🖤🖤🖤🖤
👍🏼💙💙
I've always thought Erin was a babe.
Does its taste/texture resemble the real pumpernickel bread?
No, its not at all like pumpernickel or rye bread.
@@jaym8027 thanks! I’ll have to make it and taste it myself then 🙂
Irish brown soda bread is as real as you can get, but it is quite different from pumpernickel bread.
@@gerardacronin334 thanks for letting me know, I’m definitely curious to try it
The texture and crumb are closer to, but a little firmer than, a quick bread like banana bread and it also holds up well to toasting. I made it Saturday the 15th and am eating the last of it today, the 19th, and it's still moist and delicious.
Never had Irish soda bread, authentic or fake. Discussing how it tastes would help.
I love fresh bread hot out of the oven, skip the discipline.
Bridget and Erin made this soda bread and both of these cooks ate a slice with butter and described the flavors 😋 👌 ☺️
With all the advancement we have made for bread, this is completely unnecessary.
Not sure what you are getting at. It is still relevant today and as you saw, it came together quickly and then baked.
This is better and healthier than modern processed bread.
Down with store bread! Up with home baking!
Grew up in Galway, do I miss the soda bread? Yes!!
irish brown soda bread .....thuh bruthuh fruhm anuhthuh muthuh to new england brown bread!
I think New England brown bread is brown from the molasses, but you' re right that it is a quick bread. I like to bake it in cleaned tin cans, it reminds me of the brown bread we used to buy in a can.