This is a recipe shared from David Lebovitz blog when he visited Ireland. We enjoy a lot of this type of lovely bread while in Ireland. This recipe is about as close as you can get to eating it there.
|Ballymaloe Brown Bread|
Storage: The bread will keep for 3 or 4 days; I wrap it in a linen kitchen towel. You can freeze the bread for up to two months. Leftovers? Make Brown Bread Ice Cream!
Notes: Although I haven’t done it, if you want to make the dough ahead and put it in the pan, up through the point where you put it in the pan in step 4, you could likely refrigerate it, then take it out later and let it come to room temperature and rise, before baking it. Here are some notes from Mary Jo McMillin of Mary Jo’s Kitchen, who published her version of the recipe in her book, Mary Jo’s Cuisine, which she shared in our discussions: Mary Jo recommends King Arthur Whole Wheat flour, made from hard winter wheat – also available on Amazon. (On the King Arthur website, it doesn’t specify if it’s winter wheat or not. But they have great customer service if you want to call them.) For an Irish flour, she recommends Odlums, which she buys from an Irish shop near where she lives. When using regular whole-wheat flour, she adds an additional 4 to 6 fluid ounces more water, if necessary; noting the dough should have the consistency of muffin batter. (I didn’t find that the case, but if the dough is very stiff, you can add more water.) She concurs that it’s essential to use a nonstick loaf pan and while she oils hers, she also says you can use butter or shortening. (With a little disclaimer that she’s not a fan of shortening.) Like they do at Ballymaloe, she sometimes sprinkles the top of the loaf with toasted sesame seeds before the final rise in the loaf pan, and subsequent baking, which you can do as well.