Treasa’s Irish Brown Bread
Our friend Kate McDermott shared this recipe and story with us. "In 2019, I spent a lovely week on Inis Mor, one of the Aran Islands off Ireland’s west coast. I stayed at Kilmurvey House owned by Treasa Jones. Her hearty Irish breakfasts included warm slices of this delicious Irish brown bread. Treasa kindly shared her recipe, and I adapted it for Cairnspring Mills flours. Sequoia truly shines here."
KATE MCDERMOTT Art of The Pie
Prep Time
10 minutes
Bake Time
1 hour
Total Time
1 hour 10 minutes
Yield
One 2-pound loaf
Ingredients:
3 cups (400g) Sequoia flour
¼ cup + 1 tablespoon (60g) Organic Edison flour
3/8 cup (24g) wheat bran or wheat germ
1 teaspoon (5g) baking soda
1 teaspoon (5g) salt
1 teaspoon (5g) brown sugar
2 tablespoons (30g) unsalted butter, melted, or sunflower oil
1 large egg
2 cups (414 ml) buttermilk
Instructions:
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Grease a 2-pound loaf pan with butter or oil.
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Preheat the oven to 300°F.
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In a medium bowl, mix the flours and the wheat germ.
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Sift (Treasa says "sieve") the baking soda, salt, and brown sugar and add to the bowl with the flour mix. Stir together all the dry ingredients.
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In another bowl, beat the egg with a fork, add melted butter or sunflower oil, buttermilk, and mix until combined.
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Add the wet ingredients to the dry ingredients and mix with your hands, spatula or spoon until just combined. It will be a wet mixture.
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Turn into the greased loaf pan.
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Bake for 50 minutes. Remove the loaf from the pan and return to the oven for 10 minutes to crisp up the crust.