Wednesday, March 11, 2015

#Blogger Clue Society~~Irish Brown Bread

Blogger Clue Society~~ Irish Brown Bread

I’m happy to be back this month for the Blogger C.L.U.E. Society. My schedule is finally slowing down, and that gives me a chance to catch up with several blog commitments I previously made.  
I was delighted to meet my blogger assignment for the month; her name is Jean of Lemons and Anchovies. Jean is from San Francisco, one of my favorite cities, and a great place for a foodie to live! She also rivals me with her cookbook collection!  As I perused her lovely blog, I saw many recipes I would love to try. However, first up was finding a recipe that fit our theme for the month of March, and that happened to be “potatoes".  If no potatoes…maybe something starchy! I couldn’t find a potato recipe on Jean’s blog, but I did find a wonderful Irish Brown Bread! Starchy??? Maybe not! But since March 17th is St. Patrick’s Day I decided to bake myself a beautiful loaf of this very tempting bread! 
Although I bake Soda Bread quite often, I have never tried Irish Brown Bread. It has always been on my radar. When I saw it on Jean’s blog, I just couldn’t pass it by.

I’ve been to Ireland several times, and the one thing that impressed me most was the fabulous bread that would be served at each meal. This brown bread was reminiscent of those delicious meals in Ireland!

I made Jean’s bread just as written, and it was fantastic! It has a perfect crumb, and was moist and flavorful. And although I didn’t plan on serving it with my dinner, it went exceptionally well with my French Fridays pick this week, Veal Marengo.  Thank you Jean, for a wonderful recipe! I plan to add it to my quick bread repertoire!
  
Molded and ready for the oven

Moist and flavorful
I happened to have a jar of my fig jam on hand…it was a perfect accompaniment 

My new favorite….perfect for breakfast with some butter and jam


Irish Brown Bread                                                                                               
from Jean @ Lemons and Anchovies                                                                                                                                    
  • 1 3/4 cups all-purpose flour (You can also substitute some or all of this with whole wheat, your choice)
  • 1 3/4 cups whole wheat flour (or Odlums Coarse Wholemeal flour)
  • 3 tablespoons wheat bran
  • 2 tablespoons wheat germ
  • 2 tablespoons oats
  • 2 tablespoons brown sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons butter
  • 2 cups buttermilk
Preheat your oven to 425ºF.  Combine all the dry ingredients and mix well.  Add the butter and rub in with your fingers until the mixture has the texture of fine meal.  Stir in the buttermilk to form a soft dough.  Knead the dough lightly on a floured surface, form into a ball and score the top of the dough.
Transfer to a baking sheet or a round pan sprayed with cooking spray.  Bake for about 40 minutes or when a tester inserted into the bread comes out clean.  Cool on a wire rack before serving (I can never wait that long).    




Check out the other bloggers participating in Blogger C.L.U.E...


23 comments:

  1. Oh, yeah!!! Perfect!!! I need to make this for St. Patrick's Day!!!

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  2. That is a lovely loaf of bread!

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  3. what a great loaf of bread! I love brown bread and this will be perfect for St. Patrick's Day!

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  4. Thanks so much for submitting to YG - I hope you will continue to submit. I have added a category to your post "Green Recipes and Drinks" for St. Patrick's Day - that category is being featured this week and part of next!

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  5. That is what I would call The Perfect Loaf. Beautiful inside and out, Kathy! Excellent choice!

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  6. That is what I would call The Perfect Loaf. Beautiful inside and out, Kathy! Excellent choice!

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  7. Beautiful loaf of bread! This will be a perfect addition for St. Patrick's Day!

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  8. Really great photos. That bread looks hearty and delicious.

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  9. That photo of the butter and jam makes me want to make this now! Great choice.

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  10. Kathy, so glad you found something to prepare for this month's theme. I have (only) a couple of potato recipes but it's obvious I haven't done a great job of categorizing them in my archives. This bread, though. So perfect for St. Patrick's Day and I'm glad you liked it. I fell in love with Irish brown bread on visits to Ireland. Couldn't get enough! Oh, now I want some of this bread! :)

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  11. Oh this bread is gorgeous! I agree about it being reminiscent of the bread in Ireland. I loved the bread when I was there. This would be great dipped in some of the spectacular soups in the roundup this month.

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  12. I do love Irish brown bread. So many good memories of Ireland!

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  13. Jean's blog is amazing! I can personally attest to her ability to make extremely tasty treats. You selected a wonderful recipe and I need to make this really soon! Great choice!

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  14. Isn't Jean just amazing?? I actually remember this recipe from her blog, but had totally forgotten about it. I'm so glad you made it and oh my goodness does it look good! Your photos are beautiful and I'm feeling almost as though I can smell it from here.

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  15. This bread look georgeous and delicious Kathy!:)

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  16. It looks so good Kathy - especially with jam!

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  17. This is one fine loaf Kathy! I am sure its taste was great too! Nothing can beat up the smell of a baking bread!

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  18. Now that's a beautifully hearty bread. Great choice for the reveal! :)

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  19. YES! That's one of the things that I enjoyed most about my trip to Ireland, too...the bread at every meal, no matter where we were, was amazing. So many different varieties of brown bread, but each one delicious in its own rite. This loaf looks fantastic.

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  20. I've tried Irish Soda Bread, but like you, never Irish Brown Bread. With how gorgeous your loaf turned out, I think I need to change that.

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  21. This looks almost like a sourdough bread. I love how it turned out..rustic, dense and beautiful.

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  22. l love brown soda bread. I remember all the work my mother went through starting with an Irish recipe and trying to adapt it for American flour. So worth it!

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