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Barrel-Aged Flavor meets Traditional Irish Soda Bread for a Sweet Take on a Classic
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!
A delicious twist on a classic tradition!
Louise Breen, Co-Founder
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.