Distilled: Irish Brown Bread

Irish Brown Bread

Barrel-Aged Flavor meets Traditional Irish Soda Bread for a Sweet Take on a Classic

Distilled: Irish Brown Bread

It’s no secret that we love a holiday that is based almost entirely on the serving and enjoying of traditional foods and drinks to celebrate! In the case of St. Patrick’s Day, of course you will see an abundance of green hued foods and beer that are meant to honor the day, but we’d prefer to stick with celebrations of culture that are rooted in tradition, superstition and the kinds of histories that are passed down from generation to generation.

Irish Brown Bread, an authentic spin on Irish Soda Bread, but perhaps more commonly prepared by many Irish families as the white flour needed to make Soda Bread was typically more expensive, is still found on most tables in homes and restaurants at every meal in Ireland. Irish Soda Bread is made with baking soda instead of yeast, to make it rise, which made it easier and faster to make, resulting in a sturdy and rustic, fool-proof, yet delicious, traditional accompaniment.

Many families continue to celebrate St. Patrick’s Day with this tradition, so naturally we wanted to put our own spin on it and swapped in our Pappy Van Winkle Bourbon Barrel-Aged Pure Maple Syrup for natural sweetness in place of traditional molasses. Melding the flavors of vanilla, bourbon barrel-aged oakiness and pure maple syrup with the complimentary roasted flavors of malt, and the subtly sweet undertones and hoppy bitterness from Guiness, followed by the rich and creamy indulgence of pure Irish butter makes this a crusty and delicious Irish Brown Bread you will want to serve more than once a year!

Slȧinte!

A delicious twist on a classic tradition!
Louise Breen, Co-Founder

Ingredients For This Recipe:

1 cup rolled oats
2 cups whole wheat flour
¼ cup sugar
2 teaspoons baking soda
1 teaspoon baking powder
2 teaspoons kosher salt
¼ cup Pappy Van Winkle Bourbon-Barrel Aged Syrup
1 11-ounce bottle Guinness extra stout beer, at room temperature
1 cup buttermilk
5 tablespoons Kerrygold butter, melted

SHOP Barrel-Aged Syrup

How To Prepare

01.

Preheat the oven to 400 degrees.

02.

In a large bowl, combine the oats, flour, brown sugar, baking soda, baking powder and salt.

03.

In a separate bowl, whisk together the beer, buttermilk, melted butter and Barrel-Aged Syrup.

04.

Make a well in the dry ingredients and pour the wet ingredients into the well.

02.

With your fingers, stir the batter from the middle of the bowl to the outside, until it’s well mixed.

03.

Butter a loaf pan and pour the batter in. Sprinkle the top with oats and put in the oven for 45 minutes. Allow to cool and serve with more Kerrygold butter and Pappy Van Winkle Bourbon Barrel-Aged Syrup.

https://pappyco.com/blogs/the-pappy-way/tagged/recipes

Written by Julie Antrim

Distilled: Irish Brown Bread

Author: Julie Antrim

Ingredients

1 cup rolled oats
2 cups whole wheat flour
¼ cup sugar
2 teaspoons baking soda
1 teaspoon baking powder
2 teaspoons kosher salt
¼ cup Pappy Van Winkle Bourbon-Barrel Aged Syrup
1 11-ounce bottle Guinness extra stout beer, at room temperature
1 cup buttermilk
5 tablespoons Kerrygold butter, melted
Optional (but highly recommended): Extra Pappy Van Winkle Bourbon Barrel-Aged Syrup and Kerrygold Butter for serving.

Directions

Preheat the oven to 400 degrees.
In a large bowl, combine the oats, flour, brown sugar, baking soda, baking powder and salt.
In a separate bowl, whisk together the beer, buttermilk, melted butter and Barrel-Aged Syrup.
Make a well in the dry ingredients and pour the wet ingredients into the well.
With your fingers, stir the batter from the middle of the bowl to the outside, until it’s well mixed.
Butter a loaf pan and pour the batter in. Sprinkle the top with oats and put in the oven for 45 minutes. Allow to cool and serve with more Kerrygold butter and Pappy Van Winkle Bourbon Barrel-Aged Syrup.