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Cooking couple Jack and Rachel Byrne first found each other while traveling in Belgium (Jack is originally from Dublin and Rachel from rural Virginia). They quickly set on a crash course in crepe making through Asia and Australia. Eventually, they set up shop in Charleston and started Holy City Chocolate—which makes stellar chocolate covered toffee—and Charleston Crepe Company. Each weekend they get up early, slather freshly baked Irish Brown Bread with butter and jam, and hit the farmers market to sell crepes from their cart. The bread is filled with healthy grains and sounds like the perfect early morning meal. Plus it only requires that you dirty one bowl and knead for two minutes. To which I say, time to bake!

Irish Brown Soda Bread

Makes one loaf

1 ½ cup unbleached all purpose flour 1 cup whole wheat flour ½ cup rolled oats ¼ cup toasted wheat germ 1 ½ teaspoons baking soda 1 teaspoon kosher salt ½ stick cold unsalted butter, cut into small pieces 1 ½ cups buttermilk (I use Homestead Creamery from VA)

1. Preheat oven to 425 degrees. Lightly flour a baking sheet. 2. Blend together flours, oats, wheat germ, baking soda and salt in a large bowl. Add butter and blend in with your fingertips until mixture resembles crumbs. Add buttermilk and stir until dough is evenly moistened. 3. Turn dough out onto a floured surface and knead for a minute or two. Form dough into a ball and pat into an 8 inch round on the baking sheet. Cut a shallow X on the top of the dough and poke a small hole in all four sections of the loaf. 4. Bake bread for 35 minutes or until golden brown and bottom sounds hollow when tapped.


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