Min’s Brown Irish Soda Bread
Miriam Dunne offers guests a warm Irish welcome at her bed & breakfast in Hudson, Quebec, Canada.
This recipe is featured in Brown Irish Soda Bread
- Servings Makes 1 loaf
Ingredients
- Butter, for greasing loaf tin
- 120 grams (1 cup) all-purpose flour, plus additional for dusting loaf tin
- 339 grams (3 cups) coarse whole wheat flour
- 1 tablespoon oat bran
- 1 tablespoon wheat germ
- 1 tablespoon brown sugar
- 2 teaspoons baking soda
- 1 large egg
- 4 tablespoons unsalted Irish creamery or other good quality butter, melted
- 355 to 414 ml (1½ to 1¾ cups) high-fat buttermilk
- 2 tablespoons sesame seeds (optional)
Preparation
1. Preheat the oven to 190 °C (375º F). Butter and flour a 23 x 13 x 8 cm (9” x 5” x 3”) loaf tin.
2. In a large bowl, stir the dry ingredients together then make a well in the center. Use a wooden spoon to stir in the egg, melted butter, and 177 ml (¾ cup) of the buttermilk. Mix well, then gradually add enough of the remaining buttermilk to form a soft dough.
3. Spoon the dough into the loaf tin, and smooth the top with a spatula that has been dipped in water. Cut your cross (if desired) and sprinkle with the sesame seeds, if using.
4. Bake until a skewer inserted into the center comes out clean and the bread sounds hollow when tapped on the bottom, 35 to 40 minutes.
5. Remove from the oven and cool in the tin for 10 minutes, then turn out onto a wire rack and cool right side up. If you want it easier to slice, let it cool for about an hour and wrap it in a damp tea towel.
Miriam Dunne
Miriam “Min” Dunne was born in Blackrock, on the east coast of Ireland. After careers in Europe as a performer and in the travel business, she emigrated to Canada in 1988. In 2014 she moved to Quebec and opened a bed-and-breakfast in the picturesque lakeside town of Hudson, offering guests a warm Irish welcome and hospitality. Her three grown sons often return for a full Irish breakfast and to give a helping hand.
Courtesy photo
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