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Monday, March 16, 2015

Celebrate St. Patrick's Day with Irish Brown Bread Recipe

There's an Irish Proverb that states: Laughter is brightest where food is best. Growing up food was always center stage at all of the Bohan family gatherings. So, I guess being a foodie is in our genes. A couple years back, The Bohan clan had a family reunion in Ireland. Yes, you guessed it--I'm Irish! I didn't attend, but my Grandpa Bohan did and can remember him commenting on the bread. Recently one of my relatives shared this Irish Brown Bread recipe on her Facebook page. "This is a delicious brown bread closest to what we ate while in Ireland. It isn't Irish soda bread, which has a completely different taste and texture. We LOVE this recipe!" So, with St. Patrick's Day this week I decided to gift this recipe to our population-we™ readers.

Bohan Irish Brown Bread Recipe 
Irish Brown Bread.


READY IN 1½ hrs

INGREDIENTS 
Original recipe makes 1 loaf
1 cup all-purpose flour
2 tablespoons white sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 tablespoons butter
2 cups whole wheat flour
1/4 cup quick-cooking oatmeal
1 1/2 cups nonfat plain yogurt
1 teaspoon milk, or more as needed (optional)

PREP
20 minutes

COOK
40 minutes

READY IN
1 hour 30 minutes

DIRECTIONS
Preheat the oven to 375 degrees F (190 degrees C).

Lightly grease a baking sheet.

Mix all-purpose flour, sugar, baking powder, baking soda, and salt in a bowl.

Cut butter into flour mixture with a pastry blender or two knives until the mixture forms fine crumbs.

Stir whole-wheat flour and quick-cooking oatmeal into the butter mixture.

Gently stir yogurt into the oatmeal mixture. If mixture is too dry to hold together, add one teaspoon milk at a time, just until dough holds together; it should not be sticky.

Turn the dough out onto a lightly floured work surface; knead gently about five times to form a ball.

Place the dough in the center of the prepared baking sheet; cut a large 'X' in the top of the loaf.

Bake in preheated oven until well browned, about 40 minutes; transfer to a rack to cool. Bread can be served warm or cold.

Overall, nothing makes the house smell better than the aroma of fresh baked bread. Well, actually the only thing that can beat the welcoming smell is the taste. I hope you enjoy this St. Patrick's Day bread recipe from The Bohan Family. Happy St. Patrick's Day!

-population-we™ blog post by Becky Bohan Brown
© 2015 population-we, LLC 
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2 comments:

  1. Thanks for posting this recipe!! It’s an excellent bread I’ve been making since 1973 – when I found Myrtle Allen’s recipe in Beard On Bread. Beard’s version doesn’t have any white flour and more salt(too much salt really). I sometimes use honey instead of molasses if that’s what I have on hand.
    I’m glad more people will be able to try this recipe!

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  2. Rajesh: Glad you liked our bread recipe! Many thanks for your comment and the honey tip.

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