Just a few more eats to show you, and a recipe for our favorite Irish baked good- brown bread.
Ice cream from Murphy’s in Killarney- dark chocolate + cookie for Nick, sea salt + honeycomb for me. Sea salt was a surprise hit for me- love that salty sweetness.
Bailey’s ice cream from Jo’s in Kinsale.
And now for the main event…brown bread. It’s served alongside most dishes and the beauty of the brown bread lies in its simplicity. It’s like the Irish people- cozy, welcoming, and inherently comforting.
Though we don’t have the exactly right kind of flour needed for true brown bread, this works as a lovely substitute. I modeled it off of the recipe that Nick’s Irish cousin Mary uses- she makes a fresh loaf every day and we got to devour more than our fair share when we stayed with her and her husband Pat in Galway.
Irish Brown Bread
Makes 2 small loaves
4 cups whole wheat flour
1/2 cup ground flax meal
1/2 cup steel cut oats
Scant 3 cups almond milk
3 tblsp vinegar
2 tsp baking soda
2 tsp salt
*Note- you could substitute buttermilk for the almond milk and vinegar. Or use regular cow’s milk and vinegar to it.
Preheat oven to 425.
In a large mixing bowl, combine flour, flax, oats, baking soda, and salt. Stir to combine well.
In a large measuring cup, pour the almond milk and vinegar. Stir well and let stand 5-10 minutes. This is going to look kind of funky, but don’t freak out.
Add the milk mixture to the dry ingredients and stir gently until just combined. The resulting dough is pretty wet and sticky. Freaking out is still unnecessary.
Grease two loaf pans and divide dough evenly between the two. Use your hands to gently shape the loaves.
Put both pans into the oven and bake 30-35 minutes. Test loaves by pulling them out of the oven and flipping over into an oven mitt. Tap the bottom. (ha.) It should should hollow.
Cool at least 30 minutes before cutting.