the fall season is well upon us here in San Francisco. With chilly temps and driving rains you can be sure to find me in the kitchen most days. Nothing fills a house better than the smell of baking bread.
Inspired by these lovely photographs via eastsidebride by Susanna Howe. im sharing a very special recipe- for irish brown bread. The recipe came to me via SOS’s mom and what i love about it is that it has been worked on and adapted over the years by her and her 8 sisters to reach its current state.
below is the recipe. enjoy and let me know if you have any questions I would be happy to help!
This recipe makes 2 loafs and I use 8 x 4″ loaf pans. see them here.
wholefood bulk section is a great place to find many of these ingredients.
Pre heat the oven to 400.
Combine all dry ingredients in a large mixing bowl.
1 3/4 C course ground whole wheat or brown flour.
1/2 C self rising white flour
1/2 C oat bran
1/2 C steel cut oats (not the instant kind)
1/4 C sesame seeds
1/4 C wheat germ
30 hazelnuts halved
2 tbsp. baking soda
1 tsp. salt
1 tbsp brown sugar
mix all of these together gently.
Next begin to add in wet ingredients
1 pint of buttermilk
2 eggs beaten
3/4 C plain yogurt
mix all ingredients together very well and pour into greased loaf pans. batter should be quite wet. like a cake batter almost.
Bake for 45 mins at 400.
After 45 mins remove pans from oven and cover tops with tinfoil.
return pans to oven and continue baking for another 20 minutes.
total cooking time 1h 5m.
remove as soon as possible from pans and let cool.