☘TRADITIONAL IRISH BROWN BREAD☘
(BROWN SODA BREAD WITH OATS)

I have been craving this brown bread for some time. Brown bread was a staple in my home growing up all through my childhood, and every time I make it, the sweet memories of my Mom in the kitchen baking resonate. Having just returned last month from several weeks traveling around Ireland and visiting relatives and friends, we couldn’t get enough of this delicious bread, which is served throughout the country.  This recipe was inspired by my mom, and each time I make it, I enjoy experimenting with it a bit.  My goal is to pack in as much protein and fiber as possible. Including the hemp seed, this bread has approximately 45 grams protein and 26 grams of fiber. The loaf makes approximately 8 slices and served with smoked salmon or almond butter gives you extra grams of protein. This recipe is my all time favorite and my Irish husband agrees…I don’t think this loaf will last more than three days!

Ingredients
Soft butter to coat the bread pan
1 cup Whole Wheat Flour (I love Jovial Einkorn Organic Whole Wheat Flour)
1/2 cup unbleached all-purpose flour or bread flour
2 teaspoons baking soda
2 rounded tablespoons steel cut oats (McCann’s Steel Cut Irish Oatmeal)
1/2 cup rolled oats
1/4 cup wheat germ
2 teaspoons brown sugar
1/2 teaspoon salt
1 1/2 cups buttermilk
3 Tablespoons of hemp seed (optional)
Preheat oven 350 degrees

In a large bowl, sift the flours, baking soda and salt. Mix in the oats, wheat germ and brown sugar. You may need to use your hands to mix and break up the brown sugar.
Make a well in the center of the flour mixture. Pour in buttermilk slowly. Working from the center of the bowl fold in the flour mixture with the buttermilk in a clockwise motion. This should take no more than a minute. The dough will be quite moist & sticky.
Brush softened butter around loaf pan.
Using a rubber spatula, scrape the wet dough into bread pan and smooth to fill pan evenly. (The pan will be filled halfway)
Sprinkle hemp seed on top and gently press into the dough (optional)
Place in the oven and bake approximately 40 minutes, until dark brown and a toothpick comes out clean.
Remove from pan and cool on a rack. Note, when you flip the loaf some of the hemp seeds will fall off.
This keeps about 4 days in a glass airtight container on the counter.
It is lovely after the first day sliced and toasted.

Sláinte

Bon Appétit