When I visited the King Arthur Flour Campus in Norwich, Vermont a few weeks ago with my list of specialty flours in hand, I knew the first recipe I was going to try out once I got home was their version of Irish brown bread. If you’ve ever tasted a true Irish brown bread before then you know it’s an extremely hearty loaf with a lot of texture. Something that in my opinion, is hard to duplicate.
Or so I thought. This recipe, it’s the real deal. A hunk of this bread with a bit of jam or butter slathered on the sides, is truly a meal in itself. It’s so hearty, it might even grow hair on your chest and inspire you to go out and chop wood or something. I made my loaf four days ago and stored it in an air tight container, and it still tasted great when I had a slice this morning with my cup of tea.
This recipe is a keeper, and one that I know I’ll be making on a weekly basis during the long and cold months of winter. Thumbs up, five stars, you totally need to make this. Like now.
Ingredients
4 cups King Arthur Irish-Style Flour
3 tablespoons sugar
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder
1 1/2 cups buttermilk {I improvised}
2 tablespoons melted butter
Directions
Preheat the oven to 400°F. Lightly grease a baking sheet with butter {because butter makes everything better}. In a large mixing bowl, stir together the flour, sugar, salt, baking soda and baking powder.
Make a well in the dry ingredients and pour in the buttermilk and the butter. Stir together until blended.
Turn the dough out onto a floured surface and knead until it all holds together. Form the dough into a large ball and place it on the prepared baking sheet. Cut a deep cross in the top of the loaf to ward off the devil. {It’s an Irish thing, and it makes the loaf look nice after you bake it}.
Bake the loaf for approximately 35 – 40 minutes, or until a toothpick inserted into the center comes out clean. Remove the bread from the oven, cool it on a rack. Enjoy!
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