February 21, 2013 by BettyCupcakes
Something about Ireland makes it feel familiar even when it’s not. My nationality is a mystery (though I am 1/64 Cherokee and don’t you forget it), so for my 4th grade genealogy project my grandmother told me to pick Ireland because of those “cute clovers”. Well, Meeno (my sister named her), you were right. Ireland feels like home.
I’m so grateful that I married into an actual Irish family. Nick’s grandmother is 100% though she was born here. She still has cousins who live in Galway and we visited the family homestead near there when we visited in 2011. When people talk about how wonderful the Irish are, it’s not an exaggeration. All of the Irish folks we encountered in our travels were as kind, generous, and funny as they’ve been reported to be.
A few notes on the recipe:
I’ve started adding raisins to some loaves. They add a lovely sweetness that the wee one is particularly fond of- plus this bread makes an amazing nut butter and jelly sandwich.
I’ve also made this recipe with soy milk and rice milk due to the wee one’s lactose intolerance. Both work well, so use whatever milk you have on hand. Just make sure to sour it a bit with vinegar or lemon juice.
To make one loaf, just halve each ingredient. Cooking time and temperature remain the same.
Irish Brown Bread
Makes 2 small loaves
4 cups whole wheat flour
1/2 cup ground flax meal
1/2 cup steel cut oats
Scant 3 cups almond milk
3 tblsp white or apple cider vinegar or lemon juice
2 tsp baking soda
2 tsp salt
*Note- you could substitute buttermilk for the almond milk and vinegar. Or use regular cow’s milk and vinegar to it. Rice milk and soy milk also work when soured.
Preheat oven to 425.
In a large mixing bowl, combine flour, flax, oats, baking soda, and salt. Stir to combine well.
In a large measuring cup, pour the almond milk and vinegar. Stir well and let stand 5-10 minutes. This is going to look kind of funky, but don’t freak out.
Add the milk mixture to the dry ingredients and stir gently until just combined. The resulting dough is pretty wet and sticky. Freaking out is still unnecessary.
Grease two loaf pans and divide dough evenly between the two. Use your hands to gently shape the loaves.
Put both pans into the oven and bake 30-35 minutes. Test loaves by pulling them out of the oven and flipping over into an oven mitt. Tap the bottom. (ha.) It should sound hollow.
Cool at least 30 minutes before cutting.