‘Tis the month of March, when we’re all just a little bit Irish!
For as many years as I can remember, that means a hearty meal of Corned Beef, Boiled Potatoes, Cabbage, and Irish Soda Bread on the 17th. Mmmmmm.
But recent travelers to the Emerald Isle tell me traditional Irish brown bread is where the real goodness is! They said it was served at every meal, alone with a slathering of Irish butter, as well as alongside soups, stews, and even sometimes made into sandwiches.
It’s a hearty, somewhat sweet dense loaf that quickly comes together. No yeast or rising, but more like a banana bread or pumpkin loaf. Although you’ll need some ingredients you may not have on hand, like buttermilk, molasses, and Guinness Stout.
I hope you’ll think of adding this to your Saint Patrick’s Day meal… and maybe have it often througout the year!
Ingredients:
2 3/4 cups whole wheat flour
3/4 cup old fashioned oats
1 tsp salt
1 tsp baking soda
2 Tbp dark brown sugar
1/2 cup molasses
1 cup Guinness Stout
1 cup buttermilk
2 Tbp melted butter
Directions:
Preheat oven to 350 degrees F.
Place all dry ingredients in large mixing bowl: flour, oats, salt, soda and brown sugar, combining well.
Make a well in dry mixture and add all wet ingredients: molasses, Guinness, buttermilk and melted butter. Stir together by hand - do not use a mixer as it’s easy to over mix.
Pour into a prepared loaf pan (sprayed liberally with cooking spray or lined with parchment paper.) Spread into corners, cut line through the middle with spatula, and sprinkle top with some oats if desired.
Bake at 350 degrees for 45-55 minutes until toothpick comes out clean.
Enjoy!