As a descriptor in a recipe ‘blood heat’ drives the point home with more flair and conviction than tepid water. It is instantly descriptive and like this recipe it is to the point.
There are some bread recipes that read like a job description for a project manager. Many, many steps over as many days requiring planning, over sight, and decisive execution. These are not breads that happen on a whim.
This brown bread recipe on the other hand is composed of items that are more than likely already in the kitchen. There are a few moments of measuring, another few to mix the ingredients at the appropriate time, otherwise the yeast and the oven take care of the rest.
This particular recipe is one that you would be hard pressed miss out on when visiting Ireland. You will find it at local shops, pubs, and homes.
- Whole wheat flour 450g
- Salt 2 T
- Water 425mL (blood heat)
- Yeast (non GMO) 7g
- Molasses 2T
Pre heat oven to 425˚F.
Liberally grease the baking tin. Set aside. Combine the flour and salt in a large mixing bowl, set aside. Combine the liquid ingredients plus the yeast in a separate bowl. Whisk together and leave in a warm corner of the kitchen until yeast produces a nice frothy head. At this point make a well in the center of the flour, pour in the liquid, fold to combine.
The resulting dough will be quite wet, as it should be. Pour this into the baking tin. Allow the dough to rise for 15 minutes or so. It should not be allowed to proof over the sides of the pan. It’s not the end of the world. When the bread springs in the oven it will bake over the sides of the tin. Extracting the loaf at the end of the bake will be more of a task.
This recipe needs to bake for the better part of an hour. The resulting bread has nutty, yeasted flavor with a satisfying chew. It can be enjoyed toasted with a liberal slather of butter. It goes just as well with slices of cheddar cheese as it does with a nice smoked salmon.
SARAH FITZGIBBON 