Recipe: Guinness Bread | Cooking On the Side (2024)

FAQs

What is Irish style flour? ›

Irish Flour is whole grain or whole wheat flour coarsely ground from red whole wheat. It's a bit more coarse than regular whole wheat flour. Most recipes sub out 1 cup of the Irish-style whole wheat flour for all-purpose flour for Irish Brown Bread.

Enjoy warm or at room temperature. Serve with sweet butter and a dollop of marmalade, if desired. Store, well-wrapped, for a couple of days at room temperature; freeze for longer storage.

Made with whole wheat flour, wheat germ, and rolled oats, this simple Irish brown bread comes together in no time and yields a hearty, super tasty loaf, perfect for toasting and slathering with butter and jam.

Irish “brown” flour is much “weaker” (lower in gluten) than American whole-wheat flour—good for the delicate texture of Irish brown bread and for pastry, but not so good for yeast breads. Nothing in America is quite like it.

If you really want to get technical, brown bread is a form of soda bread since it uses baking soda as the leavening agent. However, the two loaves differ pretty significantly from there. Irish brown bread has a deep, nutty flavor because of its wheat flour and wheat bran while soda bread uses only white flour.

Most Irishmen and women eat Irish brown bread for breakfast or lunch. It's best served simple, with a pad of Kerrygold butter or used as a dunker with soup.

It was for everyday use, and its distinctive soft, crumbly, dense texture results from the "soft" wheat that grows in the cool climate of Ireland, meaning that it doesn't have enough protein to form the gluten structure of yeast-raised breads. Hence the use of baking soda, originally potash, as a leavening agent.

In the United States, "Irish soda bread" generally means a somewhat sweet white bread made with eggs and butter and studded with raisins and caraway seeds — the "soda" in the name comes from the baking soda (or "bread soda" in Ireland) used to leaven it instead of yeast and kneading.

Each country has its “national” bread with recipes dating back to their forefathers. Ireland, for one, has embraced it's kind of bread – the soda bread. It is a basic staple among the Irish that they call it Irish Soda Bread.

A traditional full Irish breakfast comprises bacon, sausage, eggs, potatoes, beans, soda bread or toast, tomatoes, mushrooms, and white or black pudding.

What is Irish flour made of? ›

Irish wholemeal flour is milled from lower protein soft winter wheat and contains less of the strength-forming elasticity found in all-purpose flour, bread flour, and other wheat flours (which are made with higher protein hard winter wheat).

I would use any of these three options depending on the type of cake. Plain flour - All purpose white flour. Self-raising - White flour with raising agents within. Strong plain flour - High gluten flour usually prefered when working with yeasts.

Bleaches are not on the list, so flour, or any other food with bleach in it, can't be sold by any country in the European Union, including Ireland. GM flour: There are also no genetically modified flours used in Ireland. Even if there were, they would have to be declared on the label, by law.

Cream Plain Flour, also known as All-Purpose Flour, typically has no raising agent {athough, Odlum's has a low level of raising agent}. It is a good choice for making biscuits {cookies}, muffins, soda breads, cakes, pastry, pancakes, crumbles, fried foods, gravy, soups, and sauces.