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desserts-baking

Irish Brown Yeast Bread

A classic in every Irish household.

Irish Brown Yeast Bread | DonalSkehan.com, A classic in every Irish household.

desserts-baking

Irish Brown Yeast Bread

A classic in every Irish household.

Sunday, March 15, 2009

Makes 1 loaf:

450g wholemeal flour

1 tsp salt

1 7g sachet dried yeast

1 tsp treacle

445ml warm water

A small handful of mixed seeds

 

This has to be one of the easiest bread recipes in the world with no kneading it’s a no brainer! The loaf can be frozen and defrosted when needed and is the perfect accompaniment to a hearty soup or made into a chunky sandwich.

 

Preheat the oven to 220°C/425°F/Gas Mark 7.
Mix the flour, salt and yeast in a large bowl. Dissolve the treacle in the warm water and add to the dry mix. With a large spoon combine the ingredients until it forms a wet mixture.
Turn the mixture into an oiled and floured loaf tin, sprinkle with seeds and cover with cling film or a damp tea towel. Place in a warm spot to allow the yeast to do its work for approx 20 minutes and then cook in the oven for about 45-50 minutes.
You will know when the loaf is done when you tap the bottom and it sounds hollow. The bread is quite moist and will last for anything up to a week, you can store it in an airtight container. It also freezes brilliantly for up to a month, so you could also make a few extra to save for later.

Ingredients

Makes 1 loaf:

450g wholemeal flour

1 tsp salt

1 7g sachet dried yeast

1 tsp treacle

445ml warm water

A small handful of mixed seeds

 

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  • http://cardamome.over-blog.com CARDAMOME

    I make my own bread evry week; so i want to taste yours because i never put treacle in it

    I saw you cook some fragrance thai too; i love so muche tjhai cooking as you can see by me if ever you want to visit
    have a nyce night!

  • LavenderM

    Thanks for this great recipe. I’ve tried baking wholemeal bread before but it never tasted right. Today I baked a white loaf and and a loaf of Irish brown yeast bread….and my son said the brown bread is definitely better. It’s easy to make, tasty , crunchy ..
    Good luck with the web site. looking forward to your new recipes.
    Lep pozdrav from Slovenia

  • Margaret O’Brien

    I love your recipes and was wondering if sugar has to be melted into marg to make maderia or queen cakes? Mine are always a bit gritty!! When are you back on the TV? Thanks Donal
    Gretta. from Co. wicklow