Mairead’s Irish Brown Bread.
If you ever go across the sea to Ireland,
then maybe at the closing of your day,
you can sit and watch the moon rise over Claddagh,
and see the sun go down on Galway Bay.
Mairead’s Irish Brown Bread. Even though I’m from Dublin, that song Galway Bay, will always bring a tear to my eye. On a recent visit to my homeland, Bill and I drove to the wild west of Ireland, to Galway, to meet my brother and his family for lunch at Donnelly’s pub in Barna. It was a great reunion and the fresh locally caught seafood was superb
. We ordered the clam chowder which arrived piping hot, thick and creamy with generous chunks of smoked haddock, salmon, hake and floury potatoes. It was accompanied with a basket of Irish brown bread and rich yellow butter.
The bread tasted almost as good as my sisters, but it’s hard to beat Mairead’s Irish Brown bread. Its an earthy whole wheat bread. When she and her husband Vincent ran their successful B&B called the Brambles in Monkstown, County Dublin, she served her bread with a full Irish breakfast. Vin would charm the guests from around the world with tall tales that warmed their hearts. And Mairead filled their bellies with fine Irish rashers (bacon) farm eggs, pork sausage, black and white pudding and a grilled tomato.
So you are in for a treat because I am going to share her wholesome recipe. It’s simple to make and easy to eat. Its good toasted and slathered in creamy butter and preserves. Or served with a soup and a salad of greens. At Christmas time I usually make a few loaves, and serve delicate slices of my home cured Gravlax on top of a slice with a squeeze of lemon.
- 11 oz organic wholewheat flour
- 2 oz organic white flour
- 3 oz Oatmeal
- 1 Tbs wheat germ
- 1 Tbs bran
- 1/2 tsp salt
- 1 tsp baking soda
- 2 tsp brown sugar
- 1 organic egg
- 2 Tbs Veg oil
- 14oz Buttermilk
Preheat oven to 350
grease an 8 x 4 loaf tin
Mix all dried ingredients together in a large bowl and set aside.
In a separate bowl, mix together egg, oil and buttermilk then
add to the dry ingredients and combine well.
pour into the loaf tin and bake for about 50 minutes to an hour
leave to cool then remove from tin.
Serve with butter, and its nice and nutty toasted the next day.
Scrumptious with homemade Paté.