March was a difficult month for my What's Baking entry.
1. I didn't know what nationality I was. (Checked with mom Scotch Irish. Welsh on my dad's side.)
2. Great. Fascinating. Fun times.
3. Google Irish desserts.
4. Google Scotch Desserts.
5. Google English Desserts.
6. Guess what.... this region is not known for desserts!
Bread and hard breads seem to be popular but the Irish are known for using what they have and making do with it. I also didn't want to make the normal Irish soda bread. I've never had soda bread or brown bread until I made it but the Brown Bread sounded more interesting.There are also lots of arguments saying that real Irish bread doesn't have anything "extra" in it, ie raisins, caraway seeds and that these are more of Americanized ingredients.
As I was making this, I made on a comment on Facebook and a friend of mine who had been to Ireland said that Irish Brown Bread was something she loved from her trip. SCORE! Something that we will actually eat!
I was very surprised by this bread! It was a hardy bread but had a wonderful flavor. It was sweet but not a sweet bread. It reminded me of the bread at Outback but not as strong in flavor. It's definitely a bread I can see myself making again.
Irish Brown Bread
recipe adapted from Homegrown Heaven Bound Cookbook
1 3/4 cups flour (can be a mixture of whole wheat, white, or both)
1/2 cup brown sugar
1 tablespoon molasses
1/2 teaspoon baking soda
1 teaspoon salt
5 1/2 teaspoons margarine (or butter),softened
1 cup oatmeal ( or 1/3 cup bran, cracked wheat, and wheat germ)
1 beaten egg
Preheat oven to 400 degrees.
Mix dry ingredients. Add in margarine. Mix in beaten egg and enough milk to make dough stiff but not liquid. (I used about a cup of buttermilk.) Spoon dough into greased loaf pan and bake at 400 degrees for 45 minutes.
The original recipe says to enjoy with butter and sharp cheese and strong Irish Tea. Enjoy!