Ballymaloe Irish Brown Bread Recipes

Steps:

• When making Ballymaloe brown yeast bread, remember that yeast is a living organism. In order to grow, it requires warmth, moisture and nourishment. The yeast feeds on the sugar and produces bubbles of carbon dioxide which causes the bread to rise. Heat of over 122 degrees F/50 degrees C will kill yeast. Have the ingredients and equipment at blood heat. White or brown sugar, honey golden syrup, treacle or molasses may be used. Each will give a slightly different flavour to the bread. At Ballymaloe we use treacle. The dough rises more rapidly with 1 ounce (25 grams) yeast than with 3/4 ounce (20 grams) yeast.
• We use a stone ground wholemeal. Different flours produce breads of different textures and flavour. The amount of natural moisture in the flour varies according to atmospheric conditions. The quantity of water should be altered accordingly. The dough should be just too wet to knead - in fact it does not require kneading. The main ingredients - wholemeal flour, treacle and yeast are highly nutritious.
• Preheat the oven to 450 degrees F/230 degrees C/gas mark 8.
• Mix the flour with the salt. In a small bowl or mixing cup, mix the treacle with 15 fluid ounces/ scant 2 cups (425 milliliters) water and crumble in the yeast.
• Sit the bowl for a few minutes in a warm place to allow the yeast to start to work. Grease a 5 by 8-inch (13 by 20 centimeters) loaf tin with sunflower oil. Meanwhile, check to see if the yeast is rising. After about 4 or 5 minutes it will have a creamy and slightly frothy appearance on top.
• When ready, stir and pour it, with all the remaining 10 fluid ounces/1 1/4 cups (275 milliliters) water into the flour to make a loose, wet dough. The mixture should be too wet to knead. Put the mixture into the greased tin. Sprinkle the top of the loaves with sesame seeds, if you like. Put the tin in a warm place somewhere close to the cooker or near a radiator perhaps. Cover the tins with a tea towel to prevent a skin from forming. Just as the bread comes to the top of the tin, remove the tea towel and pop the loaves in the oven for 20 minutes, then turn the oven down to 400 degrees F/200 degrees C/gas mark 6 for another 40 to 50 minutes, or until it looks nicely browned and sound hollow when tapped. The bread will rise a little further in the oven. This is called "oven spring". If, however, the bread rises to the top of the tin before it goes into the oven it will continue to rise and flow over the edges.
• We usually remove the loaves from the tins about 10 minutes before the end of cooking and put them back into the oven to crisp all round, but if you like a softer crust there's no need to do this.

Steps:

• Mix the flours with the salt in a medium bowl.
• Pour 5 Oz. (150ml) of water into a small bowl and stir in the molasses, then crumble in the fresh yeast, stirring a couple of times. Let stand until it starts to foam on top, about 10 minutes.
• Pour the yeast mixture and the remaining 275ml water into the flour and stir until a batter is formed, which will have the consistency of oatmeal. (If using standard whole-wheat flour, the dough will be sticky, and rather wet.) Let stand 10 minutes.
• Spray a nonstick 9-inch (23cm) loaf pan with nonstick spray and cut a piece of parchment or wax paper to line the bottom of the pan. Scrape the dough into the prepared pan, smooth the top with a spatula or if it's sticky, dampen your hand and use that then drape a kitchen towel over the top (so it's not pressing down on the dough, but just lightly over the top) and let rise in a warm place until the dough reaches the top of the pan, about 20 minutes - although it can vary so just keep an eye on it.
• efore the dough has almost reached the top of the pan, preheat the oven to 450ºF (230ºC). When the dough has reached the top of the pan, bake the bread for 20 minutes. After 20 minutes, decrease the heat to 400ºF (200ºC). Run a knife around the outside of the bread to release it from the pan, tip the loaf out of the pan, remove the parchment paper, and place the loaf upside down directly on the baking rack and let bake another 15 minutes, or until done. The bread is ready when you tap the bottom and it sounds hollow. If using an instant-read thermometer, the temperature should read 190ºF (88ºC). Let the bread cool on a wire rack before slicing.

Steps:

• Grease an 8in x 2 1/2in (20cm x 10cm x 6cm) loaf pan and warm it in a preheated oven 250¿F/120¿C, for 10 minutes.
• Sprinkle the yeast into 2/3 cup (150ml) of the water in a bowl. Leave for 5 minutes; stir to dissolve. Add the molasses. Leave for 10 minutes, until frothy. Add the remaining water and stir.
• Mix the flour and salt in a large bowl. Make a well in the center and pour in the dissolved yeast. Stir in the flour to form a thick batter.
• Use your hands to mix the batter gently in the bowl for 1 minute, until it begins to leave the sides of the bowl clean and forms a soft, sticky dough.
• Place the dough in the prepared pan and cover with a dish towel. Proof until the dough is 1/2in (1 cm) above the top of the pan, about 25-30 minutes.
• Bake in the preheated oven at 425¿F/220¿C for 30 minutes, then lower the oven to 400¿F/200¿C and bake for 15 minutes.
• Turn the loaf out of the pan and onto a baking sheet. Return the bread, bottom side up, to the oven. Bake for a further 10 minutes, until golden and hollow sounding when tapped underneath. Let cool on a wire rack.
• Proofing: 25-30 minutes. Oven temperature: 425¿F/220¿C. Baking: 55 minutes Yeast alternative: 1oz (30g) cake yeast