How to Make Irish Brown Soda Bread

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Test cook Erin McMurrer makes Bridget a wholesome Irish Brown Soda Bread.
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Опубликовано:

14 окт 2022

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Комментарии : 116

@writereducator Год назад

My Aunt Crissie, from Cavan County, Ireland, used to make everyday bread, a brown soda bread, and the fancy kind with white flour and raisins, as a kind of dessert bread. Both were fantastic, served with butter and jam and cups of tea!

@jaym8027 Год назад

King Arthur makes Irish style flour. Its a little expensive, but worth it. I use 300 grams of that, 200 grams of unbleached white flour, 80 grams of rolled oats, a tablespoon of baking soda and a pinch of salt. Sometimes a couple of teaspoons of sugar. That amount of dry ingredients takes just over half a pint of buttermilk. Bake it in a loaf pan or formed as she did in a preheated cast iron dutch oven with a lid. That's as close as I can get to the brown soda bread my Aunts in Ireland make. That said, this recipe looks pretty darn good as well.

@barryshannahan5988 Месяц назад

I make a version that is called brown treacle bread. It includes two big scoops of treacle, two beaten eggs (with a T of oil) and 50g of chopped walnuts/sunflower seeds/pumpkin seeds. It’s a quick bread, so much wetter. I bake it in two 3x6 bread loaf pans. Sublime!

@michaelwest9311 6 дней назад

Erin is amazing and her husband is beyond lucky. Love the channel and keep it up.

@Leguminator Год назад

I'm making mushroom barley stew tonight (fall is the best food time!), this will be perfect on the side. Off to the market for wheat bran. EDIT: This bread is delicious and _so_ easy to make ---- moist, solid crumb. I only have 9" cake pans, so I folded a 24" long piece of foil over a few times lengthwise to make a long 3" tall strip, made a ring and held with binder clips and baked it inside the 9" pan. Worked perfectly. Next time I'll just scale it up 25-27% and use the 9" pan alone.

@deirdrecollins3987 Год назад

Try using a meatloaf pan to bake the bread. That’s what we do. Works great.

@lizzyanthus1 Год назад

Looks amazing! Will have to find the wheat germ and bran, then I am so making this! Thanks for sharing!

@Ottawa411 Год назад

We travelled from Canada to Navan, County Meath, Ireland in the mid 1970's. The first morning, our neighbors brought over fresh Soda Bread, eggs still warm from the chicken, pints of milk, and more. I fell in love with the soda bread on my 2 extended visits.

@virginiabuckles Год назад

Good recipe, so grateful to have an electric grain mill and can mill course fresh whole wheat flour that’s not rancid. Highly recommend getting one. 💕😊

@spotterofgold Год назад

This is what I need; what brand mill do you recommend?

@virginiabuckles Год назад

@@spotterofgold I have two, my first one was the nutrimill classic which is an impact mill and less expensive. I wanted a stone mill, so then got the Mockmill pro, and is significantly more expensive. They’re both great, you can grind finer flour with the Nutrimill, and coarser with the Mockmill. But honestly, would have been just fine with the Nutrimill. Have had it over a year and use regularly. :) Hope this helps. 🌸

@David-kr9wu Год назад

Hello How are you doing today?

@phoebesmith9089 Год назад

Awesome. A bread you don’t have to kneed forever. Simple ingredients. I can do this lol

@David-kr9wu Год назад

Hello 👋

@clearz3600 8 месяцев назад

As an Irish guy I'll let you in on a secret. This bread with smoked salmon and a squeeze of lemon is insanely delicious.

@maryzuccaro3838 Год назад

I made this recipe. Best ever. My neighbors loved it too. Thank you!!!

@jerryabrowne 10 месяцев назад

I purchased one of their books on Amazon. Unbelievable recipes and if you follow the recipe, you won't mess up. Thanks to everybody at America's Test Kitchen you all do an outstanding job!

@gerardacronin334 Год назад

The animation is excellent. As an Irish person, I’m sorry to hear that you can’t get good quality while wheat flour in the US. My basic recipe is simpler. No sugar, no baking powder. I like to make different varieties by adding ingredients like scallions, grated cheddar cheese, flax seeds, sultanas, or even chocolate chips.

@nickdesanto6119 Год назад

That is the great thing about a bare bones recipe like soda bread. It is a blank canvas for whatever you want.

@ALegitimateYoutuber Год назад

we can get literally any quality of flour in america. we have some of the most insane levels of food options of any country. Except of course of some states, because transportation issues and so forth.

@tammerahanes1792 Год назад

Thanks For Sharing This, My Aunt Used to Make Soda Bread. Love This We are of Irish Decent. Have a Great Day. ☺️😃😘

@emmamcdonald3410 Год назад

why does every american try claim to be of irish decent

@niamhb14 Год назад

Decided to give your recipe a try versus my Granny B’s that I grew up with on Ireland. I added steel cut oats and ground flax seeds instead of the wheat germ (I sometimes have a reaction to wheat germ). Granny always added extra fibre however she could - great way to stay regular. 😉 Always delicious buttered with marmalade. I always cut it in fingers. Just something we always did.

@frankblack1481 Год назад

This stuff sliced and toasted with butter is outrageous

@annfrancoole34 2 месяца назад

with cheddar cheese just love it especially for my breakfast

@catherinemaclean5079 Год назад

I grew up on this. Hint- it’s even better toasted!

@sharonnickerson586 9 месяцев назад

I made this today. Family loved it.

@meowitsmartha 9 месяцев назад

For any Texans watching this video, HEB’s whole wheat flour is very similar to Irish style! When the host said it was hard to find I was surprised! But then I remembered HEB doesn’t exist in other states 😅

@marilynsnider8183 Год назад

Looks interesting. I can't wait to make it.

@end-days 2 месяца назад

Had it in Ireland, loved it... going to town now to get ingredients. Liverpool 🇬🇧

@jwillisbarrie Год назад

Thanks for adding actual captions for the Deaf

@MollyDime 3 месяца назад

I made this yesterday, and it was really good! It's almost gone and I'll have to make another. ❤ 🍀

@_GntlStone_ Год назад

We use ground caraway instead of seeds in our soda bread. We've also taken to using a mix of rasins and crasins. The crasins add a nice tartness to the usual sweetness of the rasins.

@pyxnoid3117 Год назад

Thank you for explaining the difference between baking powder and baking soda. I never could find out why the two ingredences are combined.

@WildBoreWoodWind 7 месяцев назад

In Ulster, we would call this type of bread, Wheaten bread. Indeed, when we refer to 'soda bread', we usually mean soda 'farls'. However, whatever you call it or what flour you use, it's delicious. It's not common these days but in parts of Antrim and Armagh, oats were added to the recipe but that's a tradition that is dying out, as less people make it and buy it from the shops. Wheaten or Soda bread, is a versatile bread and our mothers and grandmothers use to make various versions, some were sweet - we were poor, you had to make do with what you had - Wheaten with sultanas or raisins was a treat but no matter was in it, there was always lashings of butter on it - I'd have been disappointed if my slice was so lightly buttered. 😁

@jesuispain Год назад

Yay, Erin!

@PookyMo100 Год назад

Gotta like the explain-science segments :)

@seanbrown453 9 дней назад

My grandma who was fully irish used to make this in ireland on a range and I can tell you this doesn't anything like the real stuff in shape or texture. I think you need yo be irish to make real authentic itish soda bread.

@pamtippett1589 Год назад

I already grind my own flour from wheat berries. This is a marvelous recipe for me to try, though I most definitely will not add the “all purpose flour” which makes me ill. I thought I was gluten-sensitive until I tried grinding my own flour and using it within a few days. Voila! It is American “flour” that I cannot tolerate! Also explains why I am able to eat bread in other countries.

@spotterofgold Год назад

I was just coming to the same conclusion for myself. Thanks for confirming it. I did fine with the bread in Ireland for 9 years. When I returned to the US I was allergic to all wheat products. Even the gluten free wheat. Can you recommend a good grain mill? Thanks!!

@Leguminator Год назад

@@spotterofgold This is a specialized topic, but I'd love to see ATK do a grain mill review. I'm considering getting the dry grains container for my Vitamix because I'm hesitant to add a new machine to my small kitchen, but I'm concerned about friction heat and how it may affect the flour. (Some say milling heat destroys enzymes, others say you're going to bake it at a high temp anyway.) I'm still doing homework, but open to hearing from anyone with experience.

@David-kr9wu Год назад

Hello 👋

@nickdesanto6119 Год назад

This is exactly what I was thinking when they said "the secret is whole meal flour which is hard to get in the US". Why not mill it yourself. Fresh as it can be, your choice of a fine grind and cheeper than processed flour

@MJQL 6 месяцев назад

if you raise the temp to about 450 and cut the baking time down to about 35min this would be an even prettier one

@blucheer8743 Год назад

I had a gf from co. Galway made brown bread couple times a week to serve with creamy scrambled eggs and rashers! golly it was good… I liked it best on the second day, it was drier, and toasted, with her eggs…. It would hold ya for a day a week a month a year! Up Galway!

@Alex-cb2gf Год назад

Gotta have the butter!

@hawthorne1504 Год назад

I could not find wheat bran at store I have white and ww flour and wheat germ… can I cut out the wheat bran and use more of the other ingredients?

@mjcunnin65 Год назад

I've been making this recipe for a few years (it originally appeared in Cook's Illustrated) and it's sooooo good and very close to the brown soda bread that I remember from Dublin. But the cooking timing never works out as described; it's never above 160F internal temperature after 45 minutes, and takes over an hour to get into the 180F range. And yes, I have a thermometer in my oven to confirm the temperature. Anyone out there find that 45 minutes is the right cooking time, or have the same experience that I have of needing much more time?

@sharonnickerson586 9 месяцев назад

Mine was 45 min exactly and perfectly cooked

@roberttelarket4934 Год назад

Who else other than Erin McMurrer an Irish gal!!!

@jasonsmith2775 Год назад

Andrea Geary?

@roberttelarket4934 Год назад

@@jasonsmith2775: Who is she? Never heard of her on ATK or Cook’s Country!

@sandrah7512 Год назад

@@roberttelarket4934 🤨Andrea Geary is the Deputy Food Editor for Cook's Illustrated magazine and developer of many of the recipes featured on the ATK TV show, including this one. In this clip, you can catch glimpses of her in the back kitchen here and there - that's Andrea with the white hair @1:50 and 6:10.

@roberttelarket4934 Год назад

@@sandrah7512: Ah ha! Now we know! Anyway McMurrer is a more Irish sounding name.

@sandrah7512 Год назад

@@roberttelarket4934 ...and Lan made challah*... 😄 (*actually Lan's recipe in that case)

@twop0intfive Год назад

…….anyone else catch the wink and eyebrow raises at the very end? 🤣

@tristanrl1940 Год назад

It’s a cross between a wet dough and a stiff batter which makes it a bit trying to score the top! One wonders if the amounts posted here are off. I found myself adding a bit more flour In installments til the dough became sufficiently tight to score and transfer to the baking tin

@morticiaaddams7866 Год назад

I agree with the scoring. I skip that part and just call it Heratic Bread!

@shastahill 7 месяцев назад

@@morticiaaddams7866🤣

@munawarahchannel5257 Год назад

I like ❤️❤️❤️

@josephmarciano4761 Год назад

How best to store? How long will it keep?

@gerardacronin334 Год назад

It freezes very well. I wrap half a loaf in aluminum foil and place it inside a Ziploc bag. When you need it, just allow it several hours to thaw.

@Melanie_7796 Год назад

I am Irish and make soda bread alot. We usually keep it covered with a clean dry tea towel 🙂 it should last about 3 days but is also delicious toasted with butter and jam or cheese. It never lasts in our house, the kids have it eaten in no time 😆

@barryshannahan5988 Месяц назад

This bread goes so well with seafood chowder, potato leak soup, Irish stew: anything that leaves broth in the bottom of the bowl that needs sopping up! And, the butter? If you don’t see your teeth marks in the bite, you’re not doing it right!!

@barryshannahan5988 Месяц назад

@SEKreiver Год назад

Very close to my own recipe! I'll be baking a loaf for Halloween.

@wolfdudercp Год назад

What is your recipe? My mother was from Ireland. Never learned how to make hers. Always loved it. Now recipe is gone with her. I do know she did not use any fat in hers. We did not have access to whole meal flour. My sister said my mom had jar of wheat germ. Besides buttermilk and baking soda, I have no clue. All the recipes I see online have butter, oil or sugar in them. Any help you can give I appreciate your time.

@Mainecoonlady. Год назад

My niece is having knee replacement surgery. She is vegan. I am making her traditional pasta fagioli which I normally serve with a simple garlic bread. This looks like a great twist for her. Is there an ingredient I can sub for the buttermilk with enough acid to assist leveling? I would like to make this bread, then toast it and top it like garlic bread. It looks so yummy. ❤

@wastrelway3226 Год назад

You could try some of that vegan milk and a little vinegar, I guess. I have no idea in what proportions. *leavening* You can probably google that.

@spotterofgold Год назад

Maybe coconut milk Yoghurt. I use the So Delicious brand.

@christopherbrand5360 Год назад

You can use any plant milk (eg soy or almond) and apple cider vinegar. About 2 teaspoons to a tablespoon of vinegar per cup of milk is good. I mix it up first and let it sit for 10 minutes before mixing it into my dry ingredients.

@gerardacronin334 Год назад

If you don’t have buttermilk, you can substitute whole milk with a spoonful of lemon juice or vinegar. At a pinch you can even use expired (sour) milk. The point is that it must be acid.

@christopherbrand5360 Год назад

@@gerardacronin334 I think the question was about how to make the recipe vegan.

@hawthorne1504 Год назад

I substituted cornmeal with wheat bran, but it did not turn out well

@lindsay8845 9 месяцев назад

Can i have a slice? 😂

@Grayald Год назад

Wheat bran is no easier to find than wholemeal flour. You might as well just order the Irish flower from King Arthur.

@johnlord8337 Год назад

Need to reverse all modern white concrete bread - back to the ancestral breads for healthy and nutritious food - and also put in some post-brewing mash for those natural Vit B complex, broken grain sugars (vs refined corn/cane/beet sugars), starch proteins, and fiber. Now this is whole grain bread.

@AnthonyGargini Год назад

@davidbrown3309 Год назад

2 cups of flour? In Jacks video today he warns against using volumetric measures, adding that ATK only uses scales to measure flour.

@aporkpiepizza Год назад

You don't need course flour at all (seeing the lack of air bubbles to me is extremely depressing) . Baking powder is totally unnecessary. You don't kneed AT ALL and by the time it's mixed it should be in the oven. Damn

@RickRubinesque Год назад

Wholewheat flour is a rare and expensive in the US?? Blimey!

@DoughboyGod Год назад

🖤🖤🖤🖤🖤🖤

@MissLady-pq4hc Год назад

👍🏼💙💙

@danilincks5809 Год назад

Does its taste/texture resemble the real pumpernickel bread?

@jaym8027 Год назад

No, its not at all like pumpernickel or rye bread.

@danilincks5809 Год назад

@@jaym8027 thanks! I’ll have to make it and taste it myself then 🙂

@gerardacronin334 Год назад

Irish brown soda bread is as real as you can get, but it is quite different from pumpernickel bread.

@danilincks5809 Год назад

@@gerardacronin334 thanks for letting me know, I’m definitely curious to try it

@Leguminator Год назад

The texture and crumb are closer to, but a little firmer than, a quick bread like banana bread and it also holds up well to toasting. I made it Saturday the 15th and am eating the last of it today, the 19th, and it's still moist and delicious.