This Irish Seeded Brown Bread is a rustic peasant bread made with whole grains and seeds; pumpkin, poppy, flax, sunflower and sesame.
A variation of it is served all over Ireland at any time of day. It is especially good slathered with Kerry Gold Irish Butter and served with hearty cream soups, like our Creamy Winter Root Vegetable Soup Recipe.
Scroll down to see photo’s I took of a 300 year old country farm cottage and the type of fireplace that this bread would have been baked on generations ago.
- ¾ cup unbleached bread flour
- 1⅓ cups whole wheat flour
- 3 tbs bran
- 2 tbs wheatgerm
- 2 heaping tsp baking powder (without aluminum)
- 1 tsp sea salt
- 2 tbs green pumpkin seeds
- 1 tbs sunflower seeds
- 1 tbs flax seeds
- 1 tsp poppy seeds
- 1 tsp sesame seeds
- 3 cups whole milk
- 3 tbs molasses
- Preheat oven to 400 degrees F (200 degrees C).
- Prepare a standard size bread loaf pan by oiling it with olive oil.
- In large bowl, mix together the dry ingredients and the seeds.
- Make a well in the center and add the molasses.
- Pour in half of the milk and stir. Continue to add enough milk to forma thick batter - you do not want it to become loose and sloppy.
- Pour batter into prepared loaf pan and bake for 20 minutes or until bread rises.
- Reduce oven temperature to 325 degrees and continue to bake for 50 to 60 minutes.
- Remove loaf pan from the oven and ease the loaf out of the pan. Run a knife between the pan and the loaf if need be. Tap the loaf on the bottom and if it sounds hollow, it is likely done baking. If it does not sound hollow, return it to the loaf pan and the oven for another 10 to 15 minutes.
- When baked, remove from loaf pan and allow to cool on a baking rack.
- Makes 1 loaf of bread.
Here is a photo of a kitchen fireplace that is typical of those found in country farm cottages all over Ireland.