A while back I switched from using regular KA whole wheat flour in my bread to Hodgson Mills whole wheat graham flour (http://www.hodgsonmillstore.com/en/all-natural-flour/whole-wheat-flour-71518-05005-001_group) its stoneground and has a much nicer texture than King Arthur. Whole wheat pastry flour will make a moist loaf with fine crumb; Irish-Style Flour, a more traditional open-textured, drier loaf. I will be making this brown bread for Easter Sunday for my husband who is Irish, but I love the brown and soda breads from Ireland too! Brown tends to lean towards the denser side of the spectrum, basically equivalent to a whole-wheat or multigrain bread . On the superstitious side, the cross is to let the devil out! This version adds a bit of enrichment in the form of sugar and butter (or oil). Once we were back home, we really missed those rustic slices. Thank you so much for making my Brown Bread recipe and sharing this feedback with me and our other readers! King Arthur Seasonal Pans & Sets. Regards, Heres a recipe I got from a n older neighbour. They work with the acidic buttermilk to help the bread rise. Irish brown bread is a quick bread, or a soda bread, because buttermilk and baking soda enable the rise - not yeast. I always thought it was stuff used just for making graham crackers and pie crusts. Made for an even crust. Thanks Sinead, happy baking! Coarsely ground from red whole wheat, this soft flour is our version of the whole grain flours used to bake traditional Irish breads. Could this recipe be baked in two bread tins instead of rounds? Thank you for sharing this with me and for giving my recipe a try! This bread looks fantastic and like it would be easy to make. Thank you would love to try this. and of course in U.S. measurements 16 oz. Some recipes call for shortening or melted butter. I just returned from my first trip in IrelandI was in Galway, Kinvara, and Connemara. I'm from Ireland best recipe so far. I am Irish and make soda bread with my son but our recipe is different we will try this one as it sounds better than ours. In the meantime mix all the dry ingredients together in a large bowl. Have you tried it that way and how does it affect the bread? I'm drooling right now. I am thrilled that you find my recipe to be so much like the brown bread you remember from Ireland, thank you! I hope this helps. Discovering restaurants, tasting bakery treats, finding inspiration in new flavors and regional specialtiesno wonder Nancy loves being a Taste of Home Community Cook and a food and travel writer. Sprinkle yeast over top and let stand until yeast is bubbly, about 5 minutes. Copyright 2023 King Arthur Baking Company. It's so much fun. If using an instant-read thermometer, the temperature should read 190F (88C). I will be making this bread often. Made this tonight replaced sugar with honey Since cold fermentation allows the bread to develop a more complex flavor, that could help give a boost to regular flour if people cant find or order the authentic kind. Lauren, I lived in Switzerland for 25 years (now in Ireland) and was able to have flour ground to order (min 10kg bags) in the local farmers mill, I was on the French side but imagine you could do the same in your area. This post may contain affiliate links. Cut a deep cross over the top of the dough. I typically use standard wheat wheat flour with a good result and rolled oats, not the "quick" oats. Cut a deep cross over the top of the dough. Butter a 9- by 2-inch round cake pan. 2 cups well-shaken buttermilk Step 1 Put oven rack in middle position and preheat oven to 400F. Line a baking sheet with a piece of parchment paper. This brown bread is unbelievable and I cant wait to make it myself, so thanks for the helpful tips about the ingredients. Made with our Irish-Style Flour (coarsely ground from red whole wheat berries), our Irish Soda Bread has a crunchy crust and a crumbly crumb. Ill keep trying tho.. Perhaps you know that we germans are somehow famous for our bread. Well I tried the molasses and 3 C. white to 1 C. ww flour, and it was tasty. I have it with just a little Kerrygold butter and its delicious! Directions Step 1 Butter two 8 1/2-by-4 1/2-inch loaf pans. I know you'll be tempted to start munching on this bread as soon as it comes out of the oven. Get David's newsletter sent right to your Inbox! As it was run by the Irish Loreto nuns, they baked soda bread (we called it Loreto brown bread) every day except Sunday!!!! Copyright I learned much of it is becausethe wheat is milled in such as way that it remains verycoarse, giving the breads their special hardy texture and flavor. Definitely going to now. I used the King Arthur Irish wheat flour, active dry yeast and just lined a metal pan with parchment which worked fine as I do not have a nonstick pan. Let it sit for at least 5 minutes before using it in the recipe. I hadn't heard that tip before, I'll try it on my next loaf. Step 2: Add buttermilk Nancy Mock for Taste of Home Add buttermilk to the bowl and stir it in to make a sticky doughif the dough is very dry and crumbly, add another tablespoon or so of buttermilk. I found this chart from King Arthur Flour that I hope will help: it shows how to adjust the liquid, leaveners, and bake time for your altitude, and notes at the bottom that the conversions should work well for quick breads like this Brown Bread. Irish butter cookiesare favorite melt in your mouth shortbread cookie recipe that does call for Irish butter, no substitutes. I just have a quick question. Put in greased loaf tin or dish and bake at 180 Celsius till a skewer inserted comes out dry (could be up to an hour), Bernadette, you are so generous to share this with me - thank you! March 9, 2018. In one sentence you sum up so much about some of the current food debates: Authenticity is a noble cause but we shouldnt be beholden to it. I wanted to cheer reading most of this post, because not only are you obviously honoring the original place and recipe, but you repeatedly get the point across that cooking is a very individual thing, and tied in to our own places as well. Thank you very much not only for trying my brown bread, but for saving the recipe to make again. If you're planning a trip to Ireland, I'm certain that, like us, you'll be able to enjoy Irish Brown Bread everywhere you go. I'm glad it brought back memories of being in Ireland for you - that's why I love to make it, too. I always sprinkle the top with toasted ground sesame seeds. I can usually find Odlums online. Turn the dough out onto a floured board and knead about 10 times, or until it all holds together. Sift the whole wheat pastry flour and baking soda into the bowl. Press flat to about 2 inches thick. ), but stoneground wholemeal flour, which is what you want, is widely available here in England. Great recipe and detail! soda breads were an inexpensive and nutritious food, King Arthur Baking Company's Irish Style Flour, https://hungryenoughtoeatsix.com/dublin-ireland-and-a-recipe-for-creamy-potato-soup-my-latest-delectable-destination/, https://www.kingarthurbaking.com/learn/resources/high-altitude-baking. Give the dough a few quick kneads to just pull it together. Always interesting to see how much of a dish is down to technique and how much is down to specific local ingredients. Bread, Breakfast, Brunch, Side Dish, Snack. Yes, you can definitely bake this in a loaf pan. Tim also told me (and Im not sure if you want, or should, try this at home), that they tooknon-stick loaf pans, smear oil on them, and burn the heck out of them in the oven. Blackberry and Apple Crumble & Dingle, Ireland, Traditional Irish Potato Soup, and Dublin, Ireland, Parsnip Soup with Apple and Curry, and Bunratty, Ireland, Ham and Cheese Toasties, and Limerick, Ireland, Baileys Irish Cream Scones with Whiskey-Chocolate Sauce, Nancy Mock Food Writing, including Marry Me Chicken. Our site contains affiliate links to help maintain our publishing activities. Serve slices of the bread with butter and jam. Hi Rachel! Authenticity is a noble cause, but we shouldnt be beholden to it. In fact, Irish Brown Bread is a type of soda bread, with no yeast at all. It's perfect with breakfast, as a mid-afternoon snack or to whet the appetite for dinner. I just returned from a wonderful vacation to Ireland, and I loved the brown soda bread everywhere. So you can start a loaf in the afternoon and have it for dinner. Hi Grainne, I appreciate this perspective and I have heard from one or two others who grew up eating Brown Bread that sugar is not traditionally added. Ingredients Vegetable oil spray, for the loaf pan Their recipe: mix (not knead) together 1 kg wholemeal SR flour, 100g butter, 40g baking powder (or 200g cream tartar and 100g bi-carb soda), 10 g salt and litre milk. I sometimes use honey instead of molasses if thats what I have on hand. It gave the bread the same texture as the coarsely ground whealmeal flour. Your instructions were clear and easy to follow. (Americans and their sugar, like you said!) Just blend your dry ingredients, then pull everything together with a splash of buttermilk. My husband is Irish and his favourite thing is wheaten bread, as he calls it. Hi Carol, That's wonderful that you were able to swap in molasses for the sugar, I would imagine it would take on a flavor of traditional Boston or New England Brown Bread. Special Savings. Looks lovely ! Hi Analida, found this recipe and it looks good. Ill try my hand at this. In a mixing bowl, combine the flours, wheat germ, cream of tartar, baking soda, salt, and sugar. I think I will give it a go! (You don't want to over-knead this bread as it will make it tough once baked. I tried working with yeast a few times in the past and the results were not good so I have given up trying to make yeasted breads. I lost my favorite recipe but managed being a little creative and it came out delicious. My family loves this recipe too and we try to have this with Guinness beef stew as it is a great bread to dunk. It had a nice texture. molasses. Use a sharp knife to cut a cross in the top of the dough, then to poke a small hole in each corner of the bread (to let the fairies out). Im glad to have this tested version of the bread, have been trying to recreate it with mixed results! I could never make her bread but now you shared the recipe I can. Pans; Pans. I see in another comment you say 2. Their bread was a couple of centimetres thick and baked in large squares. This post may contain affiliate links and I may earn a small commission when you click on the links at no additional cost to you. I dont usually comment on recipes but this was 10/10 delicious. It is amazingly informative and inspiring, as are all his talks, and I think youd love it! People forget the Blarney Stone and spend your time at Ballymaloe. Instructions. Shape it into a ball and place it in the pot or on the baking sheet. I have been researching and creating ethnic recipes for over 20 years. If there is a sizable Irish population in your area, you can find it in the international aisle. Hi Heather! I wasnt expecting the bread to be perfectly baked but it was! Thanks for the recipe, made it today. 2023 I always say a recipe is just a suggestion and it is so wonderful to get creative! It will be fun to try the King Arthur Irish flour and am off to Central Market for fresh yeast. Thanks! "More bread please!" White Irish soda bread, like my Great-Great Aunt Lizzie Reilly's recipe, is studded with raisins and often caraway seed as well. Bake the bread for 35 to 45 minutes, or until it tests done (a cake tester inserted into the center will come out clean.) Most recipes and foods have been adapted for the various countries and kitchens theyre prepared in, and you should feel free to do the same with this one. Sometimes I will read the title of your recipe and find it hmm ok its just bread but by the time I am done reading the post I have two bags of Irish wheat flour and molasses in my Amazon cart and the recipe is pinned + boomarked. Both of your loaves are really in the spirit of the bread. This traditional moist Irish brown bread is great with breakfast, slathered with butter or a healthy dollop of jam. The recipe already needs 2 cups of whole wheat flour so I am unsure of how much more white flour is needed. I knew Saint Patrick's Day wouldn't be complete without Brown Bread, so I found your recipe and I am going to make it as well. Hi Mary, oh I'm so happy to hear that you enjoyed it! Honestly, bread and butter, what could be better? And your thought to refrigerate the dough is a great one. Cut butter into flour mixture with a pastry blender or 2 knives until the mixture forms fine crumbs. The successful outcome is even more special because I have an unreliable oven. Was very hopeful about this recipe as I adore Irish brown bread, but have made it twice and am disappointed. (I am always tempted to help myself to a whole loaf, and bring it back to my room to finish it off.) Your recipe said to flatten the ball to 1/2 . Will compare your recipe with the Loreto Brown Bread as I managed to find some local stoneground whole wheat flour. I was there a few years back and still cant stop talking about the farm, the food, Darina and Tim Allen, the shell grotto and on and on. Coat your hands with flour and gently knead to form a soft dough. Today I've just done one with 2 T. sugar and half and half white and ww. I visited their website and saw a lovely selection of whole-wheat (or wholemeal, as they call them) flours, but wanted to pinpoint which one. I dont use the food processor and I import the stone ground flower, since its the only way to get the gritty texture that is so authentic. I must surprise her! Irish Brown Bread is as typical as a pint of Guinness. Stir together in a large bowl the Irish wholemeal flour, all-purpose flour, sugar baking powder, baking soda, and salt. 40% of 30g = 12g, Therefore 2 1/2 teaspoons. Like many others, I decreased the sugar to 1 tablespoon. The brand they use at Ballymaloe is Kells Wholemeal Flour made with local Irish (and Canadian) wheat. The bread made with standard whole-wheat flour was just fine, but certainly not as good as the other one. I make the cross cut in it beforehand. This one was the one! Ha how many others thought this was a SODA bread? Plan to eat this bread within 3-4 days of baking for the best flavor and texture. Thank you for trying (and sharing) my recipe - I'm so happy to hear you like it! I am grinding my own grains again after years of not doing so, and trying many variations on the grain (einkorn, millet, buckwheat, even chickpea) just because I think it will be a fun exploration (after, of course, I have mastered the basic version). Chopped walnuts would also be delicious in this bread. The crispy crust and the melt in the mouth middle. Too bad it is dinner time and we cant enjoy it with lots of good coffee. Will follow your lead exactly. She and her family live in Vermont and enjoy all things food, as well as the beautiful outdoors, game nights, Avengers movies and plenty of maple syrup. Add most of the buttermilk and stir it into the dry mixture. My husband and I are enjoying it right now. I have just made this receipe to the exact measurements and wonder if the 4.5 tablespoons of sugar was a typo. This bread has such great flavor, its best with just a light spread of butter or tangy marmalade. Add more buttermilk as needed. I used wheat germ flour from Holland and Barrett as the Irish Style flour because I could not find the brand Odlums here in Kent, UK. It is amazing how simple the recipe is. Step 2 In a large bowl, whisk all-purpose. I was wondering if I could also make a lighter version by using honey instead of molasses for a change every once in a whileanyone have any thoughts on that? I loved the way mine came out, almost exactly like their loaves. Hi Gerardine, were you able to make my brown bread recipe and sample it? I was surprised by Roberts comment about the toasted flavour from stonegrinding, though, as my understanding is that stoneground flour is better than rollerground because it creates less heat in the milling than roller grinding (and therefore doesnt turn the oil in the germ rancid). ron: I quoted the original recipes notes, which are at the end of the headnote before the recipe. On my recent family trip to Ireland I was very happy that Irish Brown Bread was served at every meal. How does this happen. Gather all of the ingredients to make the Guinness brown bread. Unfortunately way too much sugar. Thank you so much Maggie! I'll let you know what it tastes like soon. I recently purchased a mill and have been using it for pain au levain and cookies. This bread looks fantastic. I grew up eating brown bread in Ireland and it's lovely to find recipes that don't depend on an expensive baking mix for success. I emailed my Irish friend, and she said to flatten it to about 2" in height. I live in Connemara in the West of Ireland and I bake regularly. Enjoy the rest of your week! Quick cooking rolled oats, 1/2 wheat bran, 3 TBSP wheat germ, and instead of sugar 2 TBSP. was a constant request. Definitely going to make this bread Thanks for this great postBUT.I dont see the discussion of fresh yeast vs. instant yeast ?? I cant wait to try it. I am thinking of trying it with graham flour which I believe is a coarser grind of flour that might match the Irish flour. Blend together the stone-ground wheat flour, all-purpose flour, wheat germ, sugar, baking powder, baking soda and salt in a large bowl. Beards version doesnt have any white flour and more salt(too much salt really). A digital thermometer inserted in the middle should read 200-205. I cant figure out how to add a picture, or I would. Odlums is another good wholemeal flour to use when King Arthur Flour is out of their Irish flour. Thank you for this recipe and I can't wait to get baking!!! Ive been making a very similar bread once a week for a couple of years now using 1 1/4 cups each of stoneground whole wheat flour and rolled oats and 1 cup of unbleached white flour with 1 packet of fast acting yeast. It's my go-to recipe for brown bread now. Try not to overmix, as that can lead to a tough loaf. Thanks so much. Well have to start exporting flour to you. Add the dry ingredients (whole wheat flour, rolled oats, salt, baking soda) to a mixing bowl and blend together with a whisk. If you put molasses or treacle or brown sugar in with soda bread you get a lovely crisp crust as well. Thank you Daithi, for sharing this with me and for making my Brown Bread this St. Patrick's Day. 1 teaspoon kosher salt 2 tablespoons packed brown sugar, light or dark 1 egg 1/4 cup millet (optional) 1 3/4 cups buttermilk 3/4 cup golden raisins Instructions Preheat the oven to 425F and lightly grease a loaf pan. So give this simple bread a try. And I cant stop baking it delicious. My only changes were from another rustic no-knead whole wheat bread recipe I use: On our trip to Ireland, my family and I discovered traditional Irish Brown Bread. Published: October 14, 2018 Modified: November 9, 2022 by Author: Analida Word count:1402 words. Hi Anam! I didnt make or test it with active dry yeast so I cant say how much but according to the notes before the recipe, they say Dried yeast may be used instead of bakers (fresh) yeast. The best thing about having a loaf of Irish Brown Bread on your counter is that it's a natural accompaniment with literally every meal. Place the loaf back in a preheated oven at 350 F for 10-20 minutes. Irish-Style Flour $12.95. I havent tried it yet, it seems lovely but what measurement do you mean please by a 'cup'. :( The pictures look so good why is this happening!!!? When I tested the recipe with the French whole-wheat flour versus the Irish coarsely ground flour, there was no comparison: The Irish flour took the bread to a whole other level and thecrumb wasjust like the loaves at Ballymaloe. Making it, I didnt want to disappoint so I read your entire article, followed to a T except, I altered one ingredient. In a small saucepan, combine molasses, 1 cup water, and cider. I think I have just enough Odlums coarse flour left, so I cant wait to try this version. Preheat the oven to 375F. Bastible Bread, its called, and made in a cast iron skillet. Thanks. I'm just wondering if I could leave the sugar out so to have it more savoury for soups and meat. We didn't get to see Kerry Way or Killarney, but maybe on our next trip. . Thanks for your great recipe and instructions. Add extra texture to traditional buttermilk brown breads with a few tablespoons of wheat germ and steel-cut oats. For the working class and poor in Ireland in the late 18th and early 19th centuries, soda breads were an inexpensive and nutritious food that households could rely upon to help feed their families. We visited Ireland a few years ago and my most favorite part of their breakfasts was the brown bread, unlike any bread Id ever tasted. I followed the recipe, used one packet of dry yeast and it came out great. A more unusual dish to try would be Irish pub style salmon tartlets with a nice smoky flavor and creamy texture. . Facebook Instagram Pinterest Twitter YouTube LinkedIn. Hi Maura, this is so sweet. In a large bowl, whisk together flours, baking soda, and salt. While many Americans know about Irish soda bread, made with all-purpose flour, raisins and/or caraway seeds, Irish brown bread (also called brown soda bread) is a true Irish staple thats on menus and tables in Ireland every day. Have a wonderful day! It's delicious when slathered with butter or blackberry jam. I have a French student staying and I am nervous to give her my rustic bread! How would this work with whole spelt flour? Lightly grease a baking sheet, or line it with parchment. It is on the list as my weekend baking project, will report back with the results. I am going to make this right now! I saw several nice versions on that website recently. Happy baking to you. (I think that sounds like a great idea.) Hi Carol! I have heard from other readers that they've substituted a blend of whole wheat flour and wheat germ when they couldn't find Irish wholemeal. It was, and 3/4 is left still, to provide more enjoyable Irish moments. Hello! I hope you get to bake a loaf soon, and let me know how it goes! Just what Ive been looking for. Make a "well" indentation in the dry ingredients and pour in the buttermilk mixture. Wait 5 minutes for liquid to be absorbed by the flour before baking. Butter 8 x 4 inch loaf pan. Mom has passed on and so happy I can make for my family thanks so much. In Denver we are at 5280 ft and I am wondering if you have any suggestions about changes to the recipe at this altitude. I love Irish soda bread, but this isnt soda bread. It is wonderful. Blend together the stone-ground wheat flour, all-purpose flour, wheat germ, sugar, baking powder, baking soda and salt in a large bowl. Devine. I used Hodgson Mills organic stone-ground whole-wheat flour, available in bulk at Whole Foods, and 10 grams of SAF Red instant yeast (a smidge over 21/4 teaspoonsthe King Arthur Flour website says to use 33% of the weight of fresh yeast when converting to instant), which I mixed in with the flours and salt in step one. Can we make this bread in a loaf tin? Thanks for the suggestion. Like you, I find the sweetness in this bread to be mild, just enough to work with the hearty and nutty flavor of the whole wheat. Ive been on the hunt for a very authentic Irish brown bread recipe since my significant other is Irish and all the others Ive tried were not like his Mas. Your email address will not be published. I had to add more buttermilk just to be able to knead it all together which still felt really dry but overall it came out okay. This recipe uses a combination of wholemeal and white flours, for a loaf that's soft with great texture and a good rise. We remember stuffing ourselves at the stewed fruit and baked goods and oatmeal tables, and then being asked by the marvelous waitress, And now what will you have for breakfast? After which arrived various delicacies, including the freshest fish ever. When I ammended it, I was left with the worst brick of bread ever. Thank you for this great recipe. As an Amazon Associate, I earn from qualifying purchases. The bread is ready when you tap the bottom and it sounds hollow. I have been looking for a quick whole grain bread recipe and this seems to be the one. It's sensational. In UK it was not overly difficult to get good bread in the 2000th but before it was nigh impossible. This bread is a staple in Ireland, and one you should try. Thank you! The bread should be risen and browned, and sound hollow when tapped on the bottom. Brush the top with melted butter, if desired. They leave the loaves on cutting boards so you can help yourself. During our visit to Ireland, my family and I fell in love with Irish brown bread: a simple, rustic loaf with a crunchy crust, soft interior and rich wheat flavor. Enjoy the bread! David, thank you for including the closest French ingredients, especially the type of flour. Same baking soda, salt, and buttermilk. up to 24 hours, its worth the taste. King's Restaurant in Clifden, and with our breakfast at the Rossmore Manor B&B in Donegal. This 100% whole wheat, craggy "everyday" loaf is enriched with a touch of sugar and a butter-brushed crust. We had it with tea at E.J. I like to bake my Irish Brown Bread in a cast-iron Dutch oven because it gives it a taller, rounder shape. Place the pot or baking sheet in the oven and bake for 10 minutes. I hope you enjoy the bread! Grease a 1 1/2 to 2-quart baking dish, or an 8" or 9" cast-iron skillet or cake pan that's at least 1 1/2" deep. I love a hearty bread like this! Thank you for the lovely comment. Elizabeth David says a scant teaspoon of dry yeast per pound of flour; 3 teaspoons for 4 pounds. With a sharp knife cut a deep cross on top of the ball. I added a tablespoon of oil. Your email address will not be published. Subscribe. Heat over medium, just until mixture reaches warm room temperature. Although today both are equally popular, brown bread was initially more common because white flour was more expensive. Where in Ireland are you from? Is it just one packet of yeast? If you try it, I'd love to hear how the bread turns out. Sign up for my newsletter and get my FREE guidebook to the best bakeries and pastry shops in Paris You can get Irish-style flour from the mill in Ireland (linked in the post) or from. Just a question though. I made this recipe today and it turned out great! The amount of sugar in this loaf is on the low side at least. Thank you so much for trying my recipe!! When I started experimenting with a Brown Bread recipe after visiting Ireland, I added sugar since it's normally included in quick breads. Happy baking! I will make this often, thank you David!! Love the recipe, by the way! Everywhere we stopped we found slices and loaves, and we quickly fell in love with this hearty, brown soda bread. Thats how you make non-stick bakeware, he told me. I was wanting a ' sweet ' version of the bread and this worked for my needs. In a large bowl, whisk together the whole wheat flour, all purpose flour, sugar, baking powder, salt and baking soda. Reduce the temperature to 375 F and bake the bread for another 40-45 minutes. I hope this helps for the next time you make it. That being said, I think some softened butter could be cut into the flour mixture and it wouldn't harm the finished loaf. The recipes I am using and I am baking bread for years now are using not more than 2-3 g of yeast. 4 cups (454 g) King Arthur Irish-Style Flour or King Arthur Whole Wheat Flour; 3 tablespoons (35 g) granulated sugar; 1/2 cup (72 g) buttermilk powder; 4 tablespoons (57 g) melted butter or 1/4 cup (50 g) vegetable oil; 1 tablespoon (14 g) melted butter; 1 large egg; 1 teaspoon salt; 1/2 teaspoon baking soda; 1 teaspoon baking powder; 1 1/2 . Remove it from the oven, and serve warm. Yum! Bake a loaf of Irish Brown Bread to enjoy with afternoon tea, with hot soup, or buttered for breakfast. Step 2: Mix the Guinness Soda Bread Batter In most situations, an undercooked loaf of bread can be fixed by returning it to the oven for a few more minutes. Step 2 Whisk together flours, wheat germ, salt, sugar, baking. I live in the US and am able to find real Irish flour (Odlums brand). Line a sheet pan with parchment paper. Our editors and experts handpick every product we feature. I was hoping I was not borrowing trouble with the end result. This was the only one I had seen that used course whole wheat. This is such a great post David! Using a fork or spatula draw the dry ingredients into the center and combine. I have the oats but chose not to use them, since my experiences with brown bread normally didnt include oats. Yours looks like the best so farI will use Molasses instead of sugar. Slinte to you and your wife! With that much liquid I made a huge mess. You can also just bake it on a flat baking sheet. It might give you some butter flavor in the bread, but again, you can just get that by spreading butter on the slices. While the sugar included here only makes the bead very mildly sweet, the answer is yes: you can absolutely reduce or skip the sugar altogether if you prefer.
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