Evelyn's Brown Bread Recipe
Last updated 19-Sep-1998
Introduction
Many guests ask for the recipe for Evelyn's Brown Bread, as this bread is not generally available outside Ireland. It is very easy to make, and is commonly baked in Ireland. In fact Evelyn uses a recipe from McDonnells Good Food Cookbook, written by Paula Daly, published by Gill & Macmillan. We give the recipe below, exactly as in the book but with a few ingredient names slightly modified for easier understanding.
We also offer a recipe on the following page for yeast brown bread, which guests also may have had here. It is taken from Darina Allen's original book "Simply Delicious" as are the two photographs of the loaves of brown bread.
Ingredients
- 4 oz = 125 g plain flour
- 1 heaped teaspoon breadsoda
- 1 level teaspoon salt
- 12 oz = 350 g whole wheat flour
- 2 oz = 30 g bran
- 1 level teaspoon caster (*) sugar (optional)
- 1 oz = 25 g margarine
- 1 carton natural yoghurt (size 5.5 oz = 150 g)
- 1 egg
- fresh milk
- Oven Temperature: preheat to gas mark 7 = 425°F = 220°C
- Oven shelf = third from top
- Tin size: a deep 7 to 7.5 inch = 18 to 19 cm round cake tin
Caster sugar is finely ground white sugar - but not as fine as icing sugar.
Method
- Lightly grease the tin with melted margarine and dust out with whole wheat flour.
- Sieve the plain flour, breadsoda and salt into a large mixing bowl.
- Add the whole wheat meal, bran and sugar (if using). Mix thoroughly, lifting the fingers high, allowing the mixed flour and bran to fall back into the bowl through the fingers. Rub in the margarine and repeat.
- Beat the yoghurt and egg together and add enough milk to make the mixture up to almost 3/4 pint = 425 ml.
- Make a well in the centre of the dry ingredients. Pour in the yoghurt mixture and mix quickly with a fork.
- Turn the dough out on to a table or board already dusted with flour and knead lightly.
- Place the dough into the prepared tin, smooth the surface and cut a deep cross on top. Brush the top with a little beaten egg or milk, and dust with whole wheat flour.
- Bake in the preheated oven for 35 to 40 minutes until well risen and golden brown.
- Turn out of the tin and tap the base of the bread; it should sound hollow, otherwise further baking is needed.
- Hint: if further baking is needed, return the bread to the tin and continue baking for a further 5 minutes approximately.
This is the traditional loaf; often it is wrapped in a clean tea-towel until it has cooled. It may be eaten fresh, but it remains excellent for several days after baking.
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